in Recipes

Graved Salmon

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Ingredients for 12 servings:

  • 1 salmon side(s), approx. 1.5 kg with skin
  • 60 ml cognac
  • 40 g sea salt
  • 30 g sugar
  • 1 tsp pepper, coarsely crushed
  • 1 tbsp juniper berries
  • 2 bunches of dill, fresh

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

Drizzle the salmon with cognac on the flesh side and massage in lightly. Sprinkle with salt, sugar, peppercorns, and juniper berries. Chop the dill and stems and scatter over the salmon. Wrap tightly in aluminum foil and place on a large platter. Cover with a board and place a light weight on top. Marinate in the refrigerator for 48-72 hours. To serve, unwrap the salmon and drain off the juices. Using a long knife, slice the flesh diagonally, leaving the skin on.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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