Salmon gravlax with fisherman's salt

By Guillaume Diotte
1 min read
Gravlax de saumon au sel du pêcheur

Salmon gravlax with fisherman's salt

La touche Héloïse offers a wealth of recipes, workshops, and cooking tips that are sure to brighten up your kitchen. This gravlax is simple to make and simply divine. Your guests will be amazed!

  • 1 lb fresh skinless salmon (sushi grade)
  • 3 tbsp. of Fisherman's Salt An Ocean of Flavors
  • 1 tbsp granulated white sugar
  • 1 tbsp. two-tone sesame seeds
  • 1 tsp cracked black pepper
  • 1 tsp whole coriander seeds

  1. Combine all ingredients except salmon in a pestle and mortar and grind to a powder;

  2. Press the mixture all over the surface of the fish and refrigerate in a plastic container for 18-24 hours, until slightly firmer in texture;

  3. Rinse with cold water, dry and slice gently.

Serve with crackers, olives, and sour cream; feel free to increase the spice level if you prefer a stronger flavor.