Hi JS
I stumbled on your recipe years ago now and it is my absolute favourite way of making Gravlax. My family has always used more salt than sugar and my Mum still prefers it that way. But I just love your version which I always make with the lime and a slosh of vodka. Never once had a failure and often I eat it standing up as I am the only member of my family who eats it. I buy a couple of small pieces, eat one and freeze one in its sauce for later. Thank you so much for posting this all those years ago.
Cheers
Rebecca
South Australia.

I live in Alaska, and my salmon is fresh ( as in we just caught it yesterday). Do I need to freeze it first to kill parasites before making gravlox? If so, how long do we freeze it? I have a ton of salmon right now as my boyfriend is an avid fisherman, and your recipe sounds really good.

Once again, this recipe has made me a hero with my Swedish family. I go a little heavier salt vs. sugar but otherwise follow it to the letter and it turns out every time. It's a Christmas miracle! Thanks again for keeping this available. I now finally have it stored in a place where new phones or computers won't delete it (i.e. on PAPER!)

This recipe looks to be a good one. I've co0ld smoked and was well pleased and I WILL be doing this one, just don't know when. My question would be about using a different type of fish like trout (same family) or maybe perch....?

I have just made this for Christmas lunch. It’s either the third or fourth year in a row now.

The recipe is simply foolproof. I did start with just under a kilo the first year. Now I make 2kg at a time. It’s NEVER wasted!

A tablespoon of gin is a nice addition too. Especially a really aromatic one.

Greetings from Australia and a small population of Danes Downunder. Our mother/s always made a whole side of salmon for Xmas at 1 cup salt/1 cup sugar plus dill etc.
However, this recipe is simply the best and the younger generations here have adopted it. The ratios are just perfect especially when using a small amount of fish such as the tail end. Being in Australia which is close to Asia and Thailand fresh coriander (cilantro) is abundant and we substitute that for the dill with some sliced chilli and the lime to great effect.

I found steelhead salmon to be more tasty than sockeye salmon.
Steelhead is not really salmon but trout.

I just realised it’s been ten years since my original comment here and we have been using your recipe for a decade. Still my favourite and a Christmas tradition here in the far south of Tasmania.