Recipe: Black Garlic Gravlax (Dill-cured Salmon)

Posted in: recipe, on 11 Nov 2016

by Balsajo

The season for festive gatherings is approaching, and where there are festive gatherings, there's gravlax! It's the perfect, effortlessly simple but sophisticated appetiser to impress your dinner guests, and the addition of deliciously balsamicky Balsajo black garlic will give your guests something really special to remember!

The salmon in this recipe takes two days to cure, and it is recommended that you freeze the fillet two days before preparation. So be sure to plan ahead of schedule!


  • 1 kg salmon fillet, preferably mid section
  • 2 teaspoons coarse ground white pepper
  • 4 tablespoons of salt (not mineral salt)
  • 3-4 tbsp sugar
  • 3-4 cups coarsely chopped dill
  • 3 cloves of mashed Black Garlic

Key info

  • Rating: Easy


Note: Raw fish may contain parasites. Freezing the fish kills them off, therefore it is advised to freeze the fillet for two days, then defrost before preparation.

1 Mix together the white pepper, salt and sugar. More sugar will result in a smoother texture.

2 Cut the salmon fillet in half. Rub the fillets with 1/3 of the sugar/salt mixture.

3 Mash three cloves of Black Garlic and mix with a little water until it looks like a puree. Cover the salmon with the puree (on top of the salt mixture).

4 Then on top of that add plenty of chopped dill and the rest of the sugar/salt mixture in between.

5 Put the 2 flesh sides together like a sandwich, cover with clingfilm and place in a dish. Weigh down the salmon by placing a chopping board on top with a couple of conserve tins as weights and then place in the fridge.

6 Thin fillets will be ready after one day, but two days is best. You can turn the fish over 2/3 times during the process.

7 Once finished pour off the excess juice – scrape off the dill and sugar/salt mix.

8 Using a sharp long knife cut into thin slices. Serve with lemon or mustard sauce



Balsajo Black Garlic is made by ageing regular white garlic, nothing is added.

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