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Orange Salmon Gravadlax

Orange Salmon Gravadlax

>60 minutes, Salmon, Starter -


The Salmon

  • 125 g salmon steak (or fillet)
  • 1 bunch of dill
  • 1 orange zest
  • 180g sea salt
  • 80g powdered sugar

The Asparagus and Sauce


The Salmon Gravadlax

  1. Blend sea salt, sugar, and the orange zest until powder form.
  2. Cover the kitchen surface with cling film and pour half the salt and sugar blend.
  3. Place the salmon steak on top (previously thawed).
  4. Cover with the remaining salt and sugar blend.
  5. Add the bunch of dill and wrap up the salmon, then place in the fridge
  6. Leave to rest for 36 to 48 hours, turning over every 12 hours.
  7. Remove the plastic wrap and rinse with cold water to remove the excess salt.
  8. You’ll notice that the salmon is darker and firmer. Cover again with plastic wrap and refrigerate until serving time.

The Asparagus

  1. Trim off the ends of the asparagus and peel off the skin
  2. Pour water into a pot and bring to a boil.
  3. Place the asparagus into the steamer basket and then put it in the pot.
  4. Cover and cook for 10 minutes.
  5. Let cool completely at room temperature then refrigerate.

The Vinaigrette

  1. Pour the orange juice and mustard into a bowl. Pour in the oil and stir with a fork until it reaches the desired consistency.
  2. Season with salt and pepper.


  1. To serve cut the salmon into thin slices, adding the asparagus and drizzling with the vinaigrette
  2. To garnish, add a few sprigs of chives and some orange supremes.

Chef's Tips

The salmon gravadlax keeps well in the refrigerator for 1 to 2 weeks when wrapped with cling film. At the 36 hour mark, the salmon resembles smoked salmon. After 48 hours, it is much firmer, like a sausage.