Cured Sockeye gravlax on an everything bagel with red onion, dill and capers.

This ancient method of preserving dates back to the 14th century in Sweden and it’s easy to understand why the technique is still used today. The delicious blend of sugar, salt, dill, and lemon infuses the flaky salmon for an irresistible breakfast or brunch treat. We like to serve it on a bagel with Lemon-Dill Cream Cheese

  • Serves 6 to 8
  • Active time 15 minutes
  • Total time 15 minutes (plus 36-hour refrigeration time)


1 large MOINK sockeye salmon filet

½ cup granulated sugar

½ cup coarse kosher salt

¼ cup chopped fresh dill

2 Tbsp. lemon zest

1 Tbsp. freshly ground pepper

Cooking instructions

  1. Overlap two large sheets of plastic wrap on a work surface. (Make sure the plastic wrap is large enough to wrap and cover the salmon.)
  2. Stir together the sugar, salt, dill, lemon zest, and pepper. Spread half of the sugar mixture in the center of the plastic wrap the length of the salmon.
  3. Remove any pin bones from the salmon. Place the salmon on top of the sugar mixture, skin side down.
  4. Sprinkle the remaining sugar mixture on top of the salmon, and spread to coat evenly.
  5. Wrap the salmon tightly with the plastic wrap.
  6. Place the salmon in a rimmed baking sheet or shallow dish. Refrigerate for 36 hours, turning the salmon over halfway through. After the salmon has cured, unwrap the salmon and rinse well. Pat dry and thinly slice.


The longer the salmon cures, the saltier it will get. The thin, outer edges will be saltier than the thicker pieces in the center.


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