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Citrus and dill salmon gravlax

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Throwing a dinner party? Serve up this Citrus and dill salmon gravlax recipe for a light and refreshing starter. It’s easy to prepare and will satisfy the crowd.

  • Serves6
  • Prep time20 minutes, (+ 24 hours curing time)
Citrus and dill salmon gravlax


  • 1 cup rock salt
  • ½ cup (110g) brown sugar
  • 1 tbs finely grated orange rind
  • 1 tbs finely grated lemon rind
  • 2 tsp finely grated lime rind
  • ½ cup dill sprigs, finely chopped
  • 1kg salmon fillet, skin on
  • ¼ cup (60ml) orange juice
  • Dill sprigs, extra, to serve
  • 2 bunches asparagus, peeled into ribbons
  • 1 small fennel, peeled into ribbons

Dijon cream

  • 300g sour cream
  • 2 tsp lemon juice
  • 2 tbs Dijon mustard

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the salt, sugar, orange rind, lemon rind, lime rind and dill in a bowl. Season with pepper.
  2. Step 2

    Sprinkle half the salt mixture over the base of a large rectangular ceramic or glass dish. Place the salmon, skin-side down, over the salt mixture. Sprinkle salmon with remaining salt mixture and drizzle with the orange juice. Cover with plastic wrap, pressing it down onto the surface of the salmon to tightly seal. Cover with more plastic wrap. Place a small chopping board over the salmon and top with 2 cans to press down. Place in the fridge for 24 hours to cure.
  3. Step 3

    To make the Dijon cream, combine the sour cream, lemon juice and Dijon mustard in a bowl. Stir until smooth. Season. Place in the fridge until required.
  4. Step 4

    Drain the salmon from the curing liquid. Use paper towel to pat the salmon dry. Place, skin-side down, on a serving platter or board. Top with the extra dill sprigs, asparagus and fennel. Use a sharp knife to slice the salmon very thinly. Serve with the Dijon cream.