Juniper-Infused Salmon

Gravlax is a classic served at parties and cold buffets. This gravlax is made with juniper berries, rosemary, and thyme. Simple and tasty, perfect for Christmas parties. All our recipes are sourced from godfisk.no

Photo: Fabian Bjørnstjerna

Preparation time: 120 min
Difficulty: Easy

Ingredients

Servings

1.5 kg salmon fillet, with skin
10 pcs juniper berries
2 twig fresh rosemary
3 tbsp thyme, fresh
2 tbsp gin
0.5 dl salt
1 dl sugar

Method

Rinse the salmon in cold water, dry thoroughly, and remove any visible fat and membranes.
Crush juniper berries in a mortar, and finely chop rosemary and thyme.
Mix juniper berries, rosemary, thyme, gin, salt, and sugar.
Rub the mixture thoroughly into the salmon and cover with plastic wrap.
Let the salmon sit at room temperature until the spice mixture begins to dissolve and penetrate the fish, about 30 minutes.
Apply gentle pressure to the salmon and let it rest in the refrigerator for at least 24 hours.
Home-cured salmon can be stored in the refrigerator for up to 7 days. It can also be frozen.