Go Back

Gravlax-style baked salmon

This gravlax-style baked salmon is perfect for special occasions and festivities - such as Christmas, Easter, Valentin’s day, Mother’s Day and anniversaries. It can be served at room temperature too, so it’s an ideal centerpiece on a buffet table at parties and get-togethers.  You can make the mustard sauce in advance and the fish can be marinated 2-3 hours ahead.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 8 people
Cuisine: Scandinavian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 whole salmon side fillet
  • 1 tsp coriander seeds
  • 1 tsp juniper berries
  • 1 tsp peppercorn
  • 2 tsp salt flakes
  • 2 Tbsp vodka or gin
  • 1 lemon juiced and cut into rings
  • 2 Tbsp light brown sugar
  • 3 Tbsp chopped dill
  • FOR THE DILL-MUSTARD SAUCE:
  • 2 Tbsp Dijan mustard
  • 1 Tbsp German mustard
  • 1 Tbsp light brown sugar
  • 1 Tbsp cider vinegar
  • 1 Tbsp vegetable oil
  • 2 Tbsp chopped dill

Method
 

  1. Preheat the oven to 180°C. Line a roasting dish with parchment paper.
  2. Brush the skin of the salmon with oil, then place it on top of the parchment paper.
  3. Using a pestle and mortar, crush the juniper berries, coriander seeds, peppercorns and salt. Then add the sugar and combine. Add the vodka/gin, lemon juice and dill and mix to make a rough paste.
  4. Smear this mixture over the salmon and put the lemon slices on top. Bake for about 15-20 minutes, depending on the thickness of the salmon), until the salmon has just cooked through.
  5. Remove the dish from the oven and let the salmon rest (covered) for 10 minutes.
  6. Meanwhile, make the sauce. Mix the two mustards, sugar and vinegar in a bowl, then whisk in the oil until emulsified. Add the dill and season to taste. You could add a squeeze of lemon juice too.
  7. Carefully transfer the salmon onto a platter and serve with the mustard sauce.