Recipe by The Peppermill

The Peppermill’s Gravlax

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Parve Parve
Easy Easy
30 Servings

No Allergens specified

Making your own lox at home is easy with these simple instructions.



  • 6 to 8 pounds salmon, filleted, with skin intact (both sides of the fish)

  • 1/2 cup pickling spices

  • 2 teaspoons fresh ground Gefen Pepper

  • 1 cup sugar



Place salmon fillets on a Gefen Parchment-lined work surface. Remove any remaining bones from fillets using tweezers or small pliers.


In a medium bowl, mix together spices, pepper, sugar, and salt.


Place one fillet, skin side down, in a large glass or enamel pan. Cover with spice mixture. Spread dill on top of spices, and then pour vodka on top of dill. Place second fillet on top of the first, skin side up.


Cover entire pan tightly with plastic wrap, pressing the wrap directly on the fish. Place a slightly smaller pan or cutting board on top of the wrapped fish. Place a heavy object, such as a book or brick, into a smaller pan or on the cutting board. With the heavy object on top, place the entire pan in the refrigerator.


After 12 hours, holding the fillets together, turn them over so the top fillet is now on the bottom of the pan. Rewrap tightly and replace the weights on top of fish. Continue to refrigerate for three to four more days, turning fish over every 12 hours.


After four days, remove fish from refrigerator, unwrap, and transfer to a parchment-lined baking sheet or a large cutting board. Remove top fillet, and scrape dill and spices from the surface of both fillets.


To serve, slice each fillet on the diagonal into thin pieces using a sharp flexible knife. The gravlax can be refrigerated for up to two weeks.

The Peppermill's Gravlax

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