Basil Replaces Dill in This Classic Gravlax Recipe

Gravlax tastes like smoked salmon but without the smokey flavor since it is not smoked.

Make sure to have a very sharp knife to slice the salmon. Dreamstime/TCA

This is a recipe I have made for many years. I like to serve this at larger gatherings since it easily serves eight to 12, depending on your guests’ appetites. Gravlax tastes like smoked salmon but without the smokey flavor since it is not smoked. You’ll need to start curing the salmon four days before you plan to serve the gravlax to properly cure it. You’ll notice the ratio of salt to sugar is 3-to-2. That works to ensure that the gravlax is not overly salty. This Seriously Simple recipe requires no cooking, so it’s a good dish to serve as the weather warms up.

Gravlax is usually marinated with dill, but this variation uses the stronger, more aromatic basil as the herb base as part of the curing element. Make sure to have a very sharp knife to slice the salmon. Serve this on dark pumpernickel bread, brioche, baguette slices, or blinis along with a sweet mustard basil sauce (see recipe). Accompany with a ripe, crisp, fruity chardonnay that will bring out the lovely basil flavor and neatly balance the salmon.

Basil Gravlax With Sweet Mustard Basil Sauce

Serves 8 to 12

• 2 1/2 to 3 pounds fresh salmon, filleted and skinless
• 3 tablespoons sugar
• 2 tablespoons kosher or coarse salt
• 2 teaspoons white peppercorns
• 4 large bunches fresh basil

To garnish:

• Lemon wedges
• Basil leaves
• Sweet mustard basil sauce (recipe follows)
• Dark pumpernickel bread, crackers, sliced baguette or brioche or blinis

Lay the salmon on a sheet of parchment paper. Add the sugar, salt and white peppercorns to a small bowl and mix to combine. Sprinkle the salmon with half the mixture. Turn and sprinkle the other side with the remaining mixture. Press down firmly on the salmon to coat it evenly with the seasonings.