Cyril Renaud's Citrus Gravlax
Updated December 4, 2025
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups salt
2 cups sugar
Grated zest of 2 oranges
Grated zest of 2 lemons
Grated zest of 2 limes
Grated zest of 2 grapefruit
2 tablespoons juniper berries
1 tablespoon cracked coriander seeds
1 bunch dill, stems and all, roughly chopped
2 tablespoons gin
1 2- to 3-pound fillet of salmon, pin bones removed
Nutritional analysis per serving (12 servings)
42 grams carbs; 52 milligrams cholesterol; 358 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 2 grams fiber; 500 milligrams sodium; 20 grams protein; 39 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix together the salt, sugar, zests, juniper, coriander, dill and gin. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.
- Step 2
Wrap the fish well, and refrigerate for 12 to 24 hours.
- Step 3
Unwrap salmon, and rinse off the cure. Dry, then slice on the bias. Serve plain, or with lemon wedges, creme fraiche, sour cream or light vinaigrette.
Private Notes
Comments
This is the recipe Robert uses and like. He recommended dialing back on the citrus.