Here you’ll find 5 different recipes to cure a whole side of salmon (approx. 1–1.2 kg) yourself. These methods are based on the classic “Gravlax” technique, refined with various flavors – from traditional to exotic.

Classic Scandinavian – Dill & Juniper

Ingredients:

• 75 g coarse sea salt

• 75 g sugar

• 1 tsp white peppercorns, coarsely crushed

• 1 tsp juniper berries, crushed

• 1 large bunch of fresh dill, finely chopped

• (optional: a splash of aquavit or vodka)

Instructions:
Mix all ingredients and spread evenly over the salmon. Wrap in plastic wrap, place a board and weight on top. Cure in the fridge for 36–48 hours, turning once halfway through.

Citrus & Rosemary

Ingredients:

• 70 g sea salt

• 60 g sugar

• 1 tsp pink peppercorns

• Zest of 1 organic lemon and 1 organic orange

• 1 tsp chopped rosemary

• 1 tsp honey

Instructions:
Combine all ingredients and spread evenly over the salmon. Wrap, weigh down, and cure for 36 hours. Fresh and fragrant!

Asian Style – Soy, Ginger & Sesame

Ingredients:

• 60 g sea salt

• 60 g brown sugar

• 1 tbsp soy sauce

• 1 tsp freshly grated ginger

• 1 tsp toasted sesame seeds

• 1 tsp Szechuan pepper, crushed

• 1 tsp rice vinegar

Instructions:
Spread the paste over the salmon, wrap airtight, and cure for 24–36 hours. A subtle Asian umami flavor.

Beetroot & Gin (colorful & aromatic)

Ingredients:

• 75 g salt

• 60 g sugar

• 200 g raw beetroot, finely grated

• 1 tsp crushed juniper berries

• 2 cl gin

• 1 tsp lemon zest

• Freshly ground black pepper

Instructions:
Spread the mixture over the salmon. Wrap tightly in plastic wrap, weigh it down, and cure for 48 hours. Result: deep red edges and intense flavor.

Orange & Fennel – Mediterranean Touch

Ingredients:

• 70 g salt

• 70 g brown sugar

• 1 tsp fennel seeds, lightly toasted and crushed

• Zest of 2 organic oranges

• 1 tsp thyme, fresh or dried

• 1 tsp honey or orange liqueur

Instructions:
Massage into the salmon as usual, wrap, and cure for 36 hours. Fruity and Mediterranean with a hint of sweetness.

General Curing Tips:

• Use fresh salmon (preferably sushi-grade, or freeze for 24 hours before curing).

• Rinse thoroughly after curing, pat dry, and slice thinly.

• Optional: Drizzle with a little oil or lemon juice before serving.