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Salmon Gravlax with Gin and Earl-Grey Tea

 This recipe is both pleasantly fishy as well as salty with a hint of sweet. The aroma of earl grey is prominent, and the gin undertones are subtle. Wait… Gin? Earl grey? Salmon?! What are we talking about?

Gravlax, often thought of as a Nordic dish, is a sugar-and-salt cured fish recipe. This particular recipe for salmon, however, spices things up with earl grey tea and gin with results that are decadent, flavourful, intriguing, and downright tasty!

Don’t coil in fear! Making cured-salmon is surprisingly simple and mostly hands-off. It will give you the time you need to churn your own cream cheese and knead your Bavarian sourdough bread, amiright?

Absolutely delicious sliced thinly and topped onto a cucumber with a touch of lemon, on a piece of bread with a smear of cream cheese, or even popped directly into your mouth.

After making this recipe at home, you might not even want to purchase gravalax at the store again!


Homemade Salmon Gravlax with Gin and Earl-Grey Tea


  • 85g granulated sugar
  • 70g coarse sea salt
  • 2 tbsp gin
  • 2 tbsp of earl grey tea (you can cut open two tea bags)
  • 500g salmon filet, deskinned and all small bones removed. The freshest you can find!


  1. Stir together the sugar, salt, gin, and tea in a small bowl.
  2. Line a square baking pan with aluminum foil. Create a sort of crust with the half the sugar-salt mixture by placing it in the bottom of the pan, about the same size as the salmon. Place the salmon filet directly on top.
  3. Pat the rest of the sugar-salt mixture onto the top and sides of the salmon, careful to cover it as much as possible.
  4. Place a sheet of foil over the top of the salmon fillets, and place another baking pan on top (so the salmon get pressed). Place weights in the top pan (I use canned beans as my weights!)
  5. Put your concoction into the fridge for a minimum of 48 hours. Take it out at the 48-hour mark and check the texture of the salmon. A lot of liquid should have seeped out (you can pour it out), and the salmon should feel more dense and rubbery, and not soft and floppy like raw salmon. If sections of the fish seem softer than other parts, simply redistribute your sugar-salt mixture so it is well coated. Leave it in the fridge for another 12 hours if necessary.
  6. When the gravlax is ready, rise the fillets off under cool water.  Store, wrapped in plastic wrap and in a ziploc bag, in the fridge for one week or in the freezer for up to three months.

Serve sliced thinly on a crispy cracker with a smear of cream cheese, on a cucumber with a touch of lemon, or even on it’s own 🙂