‘Gravlax’ baked salmon with sweet dill-mustard sauce
Serves: 6, with leftovers
Prep time: 15 minsTotal time: 
Recipe photograph by Issy Croker
‘Gravlax’ baked salmon with sweet dill-mustard sauce
This centrepiece salmon is perfect for prepare-ahead summer entertaining, incorporating the flavours of the classic Scandinavian cured fish
Serves: 6, with leftovers
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
462Kcal
Fat
30gr
Saturates
5gr
Carbs
14gr
Sugars
14gr
Fibre
1gr
Protein
13gr
Salt
2.6gr
Marte Marie Forsberg
Marie is a Norwegian photographer and author who moved to the English countryside nearly a decade ago, after falling in love with a little wonky cottage in a small hilltop village. Her debut cookbook, The Cottage Kitchen, was published in 2017. She is currently writing a new book, as well as filming online photography workshops.
See more of Marte Marie Forsberg’s recipes
Marte Marie Forsberg
Marie is a Norwegian photographer and author who moved to the English countryside nearly a decade ago, after falling in love with a little wonky cottage in a small hilltop village. Her debut cookbook, The Cottage Kitchen, was published in 2017. She is currently writing a new book, as well as filming online photography workshops.
See more of Marte Marie Forsberg’s recipes
Ingredients
- 2 x 600g salmon fillets
- 1 tbsp vegetable oil
For the crust
- 1 tsp juniper berries
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tbsp flaky sea salt
- 50g light brown sugar
- 2 tbsp gin
- 1 tbsp lemon juice plus 1 lemon, thinly sliced
- 1 x 20g pack dill, chopped
For the dill-mustard sauce
- 4 tbsp Dijon mustard
- 4 tbsp lemon juice
- 4 tbsp light brown sugar
- 4 tbsp vegetable oil
- 2 tbsp chopped dill
Step by step
Get ahead
Cook the salmon and make the sauce up to 3 hrs before serving. Leftovers keep for 2 days, chilled.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a roasting tin or large baking tray with foil. Put the salmon on the foil, skin-side up, and brush with the oil then flip over so that the flesh side is uppermost.
- Use a pestle and mortar to finely crush together the juniper berries, coriander seeds, peppercorns and salt. Mix in the sugar, then add the gin, lemon juice and dill to make a rough paste.
- Smear this over the salmon and top with the lemon slices. Bake for 15-18 minutes or until just cooked through (depending on the thickness of the salmon). Remove from the oven and leave to rest for at least 30 minutes before serving either still slightly warm, or at room temperature.
- For the sauce, simply mix the mustard, lemon juice and sugar together in a bowl, then whisk in the oil until emulsified. Add the dill and season to taste.
- Lift the salmon onto a platter (it’s fine if the skin gets left behind) and serve with the mustard sauce, and a small glass of akevitt (aquavit) if you wish.
