Gin-Cured Citrus Gravlax with Dill
Delicately cured salmon infused with gin and citrus zest, served thinly sliced with fresh dill and mustard sauce. This scandinavian-inspired seafood ready in about 15 minutes pairs kosher salt, granulated sugar, crushed juniper berries for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, skin on, pin bones removed fresh salmon fillet
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1 tbsp, crushed juniper berries
- 1/2 cup chopped fresh dill
- 1 tbsp zest of lemon
- 1 tbsp zest of orange
- 1/4 cup gin
- 1 tsp, cracked black pepper
Instructions
- Step 1: In a bowl, mix 1/4 cup kosher salt, 1/4 cup granulated sugar, 1 tbsp crushed juniper berries, 1 tsp cracked black pepper, 1 tbsp lemon zest, and 1 tbsp orange zest.
- Step 2: Lay 1 lb fresh salmon fillet skin-side down on a large piece of plastic wrap. Sprinkle half of the dill evenly over the salmon.
- Step 3: Rub the salt-sugar mixture evenly over the salmon flesh, then drizzle 1/4 cup gin over the fish.
- Step 4: Cover the salmon with remaining 1/2 cup chopped dill and tightly wrap the fillet with plastic wrap. Place the wrapped fish in a shallow dish and weigh it down with a heavy object.
- Step 5: Refrigerate for 48 hours, turning the salmon over once halfway through to ensure even curing.
- Step 6: After curing, unwrap and rinse the salmon under cold water to remove excess cure. Pat dry, then slice thinly at an angle to serve with mustard sauce and rye bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gin-Cured Citrus Gravlax with Dill take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gin-Cured Citrus Gravlax with Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.
Can I substitute ingredients in Gin-Cured Citrus Gravlax with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gin-Cured Citrus Gravlax with Dill for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Gin-Cured Citrus Gravlax with Dill?
Scandinavian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
