Be sure the salmon you use is very fresh, and without bones. Serve the thinly sliced Gravlax on crackers with a mild cheese.


  • 1 lb fillet of KOL Foods wild Alaskan salmon, skinless
  • ¼ cup salt
  • ¼ cup sugar
  • Fresh chopped dill and ground pepper (optional)

Cut the salmon into two equal parts. Mix the sea salt and sugar together with any optional seasonings.

Cover the two fillets with the mixture on all four sides.

Line a sided dish with a large piece of plastic wrap. Place one fillet on top of the other, then wrap the plastic wrap tightly around the fillets, adding weight (such as a bag of un‐popped popcorn) to help press them. Place in refrigerator for 24 hours, then turn the package over and let stand in the fridge for another 24 hours. Remove the Gravlax, rinse in cold water, and pat dry with paper towels.

To serve, slice with a very sharp knife as thinly as possible.