• Salmon fillet, with skin
  • brown sugar
  • kosher salt
  • ½ cup tequila
  • ½ cup lime juice
  • zest of 1 orange
  • zest of 1 lime
  • 2 teaspoons crushed coriander seed
  • 2 springs each of dill, mint, basil, roughly chopped


Pull side bones/spines out of the salmon fillet with pliers. Mix 2 parts sugar to 1 part salt to make "cure". Make a 1/4" layer of cure on plastic wrap on a flat pan, place salmon fillet skin side up onto the cure with additional cure around the edges. Wrap in plastic, press under a large flat board with some weight, and refrigerate for 24 hours.

Mix remaining ingredients, and pour onto another plastic sheet on a tray. Scatter 1/2 cup of cure onto mixture, place salmon on top, skin side up, and pack another 1/2 cup cure around the edges. Again, wrap, press and refrigerate for 24 hours.

Remove, unwrap, and slice thin.

Appetizers, Fish, Seafood
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