Asian-style gravlax

Asian-style gravlax

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  • 48:00 Prep
  • 4 Servings
  • Easy

Freshly cured salmon is given a modern twist with the Asian flavours of coriander and chilli.

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Gourmet Recipes, Main recipes


  • 200g sugar
  • 100g rock salt
  • 1 bunch fresh coriander, leaves picked, chopped
  • 4 fresh red birdseye chillies, deseeded, finely chopped
  • 1 tablespoon sherry
  • 2 (about 250g each) salmon fillets, skin on, all bones removed


  • Step 1
    Combine sugar, salt, coriander, chilli and sherry in a large bowl.
  • Step 2
    Place some of the sugar mixture over the base of a deep dish that is large enough to hold the salmon in a single layer. Rub more sugar mixture all over the salmon. Place salmon in the dish and pack any remaining sugar mixture over the top.
  • Step 3
    Tightly cover the dish with plastic wrap and place in the fridge for 1 1/2-2 days, turning once or twice, or until the salmon is firm to the touch.
  • Step 4
    Use a sharp boning knife with a flexible blade to thinly slice the gravlax.


Gravlax is a traditional Swedish dish. The salt and sugar cures the fish so it does not require cooking.

Variation: Replace the coriander with dill, omit the chillies and replace the sherry with brandy or vodka. Allow about 36-48 hours curing time.

  • Author: Alison Roberts
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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