{"id":613,"date":"2026-07-23T16:10:39","date_gmt":"2026-07-23T14:10:39","guid":{"rendered":"https:\/\/caro.stibinik.com\/recipes\/honey-dill-salmon-gravlax\/"},"modified":"2026-07-23T16:58:09","modified_gmt":"2026-07-23T14:58:09","slug":"honey-dill-salmon-gravlax","status":"publish","type":"ksf_recette","link":"https:\/\/caro.stibinik.com\/en\/recipes\/honey-dill-salmon-gravlax\/","title":{"rendered":"Honey &#038; Dill Salmon Gravlax"},"content":{"rendered":"<div class=\"ksf-fiche\"><ul class=\"ksf-fiche__chiffres\"><li><span class=\"ksf-fiche__label\">Servings<\/span><span class=\"ksf-fiche__valeur\">8 to 10 servings<\/span><\/li><li><span class=\"ksf-fiche__label\">Prep<\/span><span class=\"ksf-fiche__valeur\">20 min<\/span><\/li><li><span class=\"ksf-fiche__label\">Resting<\/span><span class=\"ksf-fiche__valeur\">20 h<\/span><\/li><li><span class=\"ksf-fiche__label\">Difficulty<\/span><span class=\"ksf-fiche__valeur\">Advanced<\/span><\/li><\/ul><ul class=\"ksf-fiche__regimes\"><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/dairy-free\/\">Dairy-free<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/gluten-free\/\">Gluten-free<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/no-refined-sugar\/\">No refined sugar<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/rich-in-omega-3\/\">Rich in omega-3<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/soy-free\/\">Soy-free<\/a><\/li><\/ul><\/div>\n\n\n<p class=\"is-style-lead wp-block-paragraph\"><em>Gravlax<\/em> is raw salmon &#8220;cooked&#8221; by salt: no heat, just a long cure. It is traditionally made with equal parts salt and sugar; here <strong>raw honey<\/strong> replaces the refined sugar. Choose a very fresh wild salmon fillet, free of bones, and keep the skin on during the cure.<\/p>\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n<ul class=\"wp-block-list\"><li>1 kg very fresh organic salmon fillet<\/li><li>300 g coarse sea salt<\/li><li>250 ml raw honey<\/li><li>1 bunch fresh dill<\/li><li>50 g pink peppercorns<\/li><li>Zest of 1 orange and 1 lemon<\/li><li>2 tbsp virgin olive oil<\/li><li>2 shots aquavit (or vodka)<\/li><\/ul>\n\n<h2 class=\"wp-block-heading\">Preparation<\/h2>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">1<\/span><p class=\"ksf-etape__texte\">Check the fillet is free of bones and keep the skin on. Lay it in a large tray.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">2<\/span><p class=\"ksf-etape__texte\">Spread the coarse salt, honey, chopped dill, pink peppercorns, orange and lemon zest and aquavit over the salmon. Massage gently to coat both sides, skin included.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">3<\/span><p class=\"ksf-etape__texte\">Cover and refrigerate for 12 hours. You may turn the fillet halfway, after 6 hours. (A longer cure, up to 48 h, gives firmer, drier salmon.)<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">4<\/span><p class=\"ksf-etape__texte\">Remove the salmon, peel off the skin carefully, rinse under cold water and dry well. Return it to the fridge, uncovered, for 4 hours to dry out.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">5<\/span><p class=\"ksf-etape__texte\">Coat with 2 spoonfuls of olive oil and refrigerate for another 4 hours. To finish, scatter with fresh dill, orange zest and crushed pink peppercorns.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">6<\/span><p class=\"ksf-etape__texte\">Slice very thinly to serve. The gravlax keeps for about 4 days in the fridge; you can also freeze part of it.<\/p><\/div>","protected":false},"excerpt":{"rendered":"<p>Scandinavian cured salmon with equal parts salt and honey, dill, pink peppercorns and citrus zest.<\/p>\n","protected":false},"featured_media":599,"menu_order":0,"template":"","meta":{"_ksf_portions":"8 to 10 servings","_ksf_temps_prep":"20","_ksf_temps_repos":"1200","_ksf_temps_cuisan":"","_ksf_difficulte":"avance","footnotes":""},"ksf_recette_cat":[77],"ksf_regime":[205,201,209,221,213],"class_list":["post-613","ksf_recette","type-ksf_recette","status-publish","has-post-thumbnail","hentry","ksf_recette_cat-tartares-gravlax-en","ksf_regime-dairy-free","ksf_regime-gluten-free","ksf_regime-no-refined-sugar","ksf_regime-rich-in-omega-3","ksf_regime-soy-free"],"_links":{"self":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette\/613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette"}],"about":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/types\/ksf_recette"}],"version-history":[{"count":1,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette\/613\/revisions"}],"predecessor-version":[{"id":629,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette\/613\/revisions\/629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/media\/599"}],"wp:attachment":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/media?parent=613"}],"wp:term":[{"taxonomy":"ksf_recette_cat","embeddable":true,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette_cat?post=613"},{"taxonomy":"ksf_regime","embeddable":true,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_regime?post=613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}