Fillets of Salmon Gravlex Style


SourceChef Paul Lee
Prep time
25 minutes
Cooking time
30 minutes
Total time
55 minutes


This is a variation of the classic cured Gravad Lox and won

best entrée at Lake Tahoe’s Kokanee Salmon Festival


Salmon fillets (skinless)
Red onion (sliced thin)
1 bn
Fresh dill (divided)
1⁄4 c
Dijon mustard (cracked)
1 T
Black peppercorns
1 t
1 t
Kosher salt
1 c
Semolina flour
1 t
lemon juice
zest of one lemon
1⁄2 c
white wine
2 T
heavy cream
4 oz
whole butter (cold, chopped into pieces)
1 T
Dijon mustard
1 ds
Dill (as needed)


  1. Make a paste with mustard, salt, pepper, sugar.
  2. Spread paste on all sides of the fillets and lay skin side down on plastic wrap. Distribute dill on top of each, sandwich sliced onion between the fillets, more dill on the outside (skin sides) and then wrap in plastic and refrigerate for 2 hours.
  3. Unwrap fillets, wipe most of the marinade off.  Dredge in semolina flour just to coat.  Pan fry in oil on medium high, turning once.  Finish in a low temp oven.
  4. In a separate sauce pan, prepare the beurre blanc.
  5. Add lemon juice, zest, wine to pan and reduce to syrupy.
  6. Add tempered heavy cream.
  7. Whisk butter into pan.  Add mustard and dill to taste.
  8. Serve under fish on a platter.