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Gravlax (cured salmon) with dill sauce
Gravlax (cured salmon) with dill sauce

Gravlax (cured salmon) with dill sauce

Preparation 15 min
Cooking time None
Servings 8 to 10


  • 180 ml (3/4 cup) coarse salt
  • 60 ml (1/4 cup) cracked black pepper
  • 45 ml (3 tbsp) sugar
  • 15 ml (1 tbsp) dill seeds
  • 30 ml (2 tbsp) mustard seeds
  • 1 kg (2 lb) fresh salmon fillet, skin on and boneless
  • 1 bouquet of fresh dill, chopped  
  • Zest of 2 lemons

Dill sauce:

  • 180 ml (3/4 cup) mayonnaise
  • 125 ml (1/2 cup) sour cream
  • 2 green onions, thinly sliced
  • 80 ml (1/3 cup) fresh dill, finely chopped  
  • Freshly ground black pepper
  • 5 ml (1 tsp) dry mustard
  • Juice of 1 lemon
  • A few drops of Tabasco sauce or 1 pinch of Cayenne pepper


  1. In a bowl, mix together the coarse salt, pepper, sugar, dill seeds and mustard seeds. 
  2. On an oiled baking sheet, place the salmon fillet on the skin side.
  3. Cover with chopped dill and lemon zest.
  4. Sprinkle with the spice mix.
  5. Cover with plastic wrap. Place another baking sheet on top of the salmon.
  6. Place a few cans on the baking sheet to flatten the fillet.
  7. Refrigerate for 18 to 24 hours.
  8. Scrape off the spices and discard the liquid. Wrap the salmon in plastic.
  9. Refrigerate for 1 hour.

Dill sauce:

  1. In a bowl, mix together all the ingredients.
  2. Refrigerate for 1 hour.
  3. Before serving, cut a few slices of salmon.
  4. Arrange on a plate.
  5. Top with dill sauce, 1 lemon wedge and 1 dill branch.
  6. Serve with slices of rye bread.


The marinated salmon may be used to make gravlax tartar, a salmon mousse for canapés, cut in julienne in a salad or with a pasta dish.

You may freeze the salmon gravlax in a sealed container. Unexpected guests will be pleased! You may also keep it in the refrigerator for 1 week.

Availability in stores