Gin-Cured Citrus Gravlax with Dill

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Delicately cured salmon infused with gin and citrus zest, served thinly sliced with fresh dill and mustard sauce. This Scandinavian-inspired seafood recipe, ready in about 2 days, pairs fresh salmon fillet, kosher salt, granulated sugar 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

1. 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.
2. 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.
3. Step 3: Rub the salt-sugar mixture evenly over the salmon flesh, then drizzle 1/4 cup gin over the fish.
4. 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.
5. Step 5: Refrigerate for 48 hours, turning the salmon over once halfway through to ensure even curing.
6. 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.