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Cold-Smoked Salmon Gravlax

Cold-Smoked Salmon Gravlax

By Traeger Küche

This dish is simple and simply delicious. Cold smoked salmon over apple wood served alongside fresh capers, cream cheese and a healthy dose of fresh dill.


49 Minuten


30 Minuten




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1 Cup koscheres Salz
1 Cup Zucker
1 Tablespoon frisch gemahlener schwarzer Pfeffer
2 Pound Sushi-Lachsfilet, mit Haut, entgrätet
2 Bunch Dillkraut, frisch
As Needed Kapern, abgetropft
As Needed rote Zwiebel, in Scheiben geschnitten
As Needed Frischkäse
As Needed Zitronen


  • 1

    In a bowl stir together the salt, sugar and black pepper until thoroughly combined. On a work surface, turn salmon skin side up and sprinkle about half of salt mixture all over and rub in.

  • 2

    Arrange half the dill on the bottom of a baking dish large enough to hold the salmon. Set salmon skin side down on bed of dill.

  • 3

    Rub remaining salt mixture all over top and sides of salmon, then top with remaining dill. Cover with plastic, then top with a weight on a smaller baking dish or a plate with cans of beans on top, then place in refrigerator and allow to cure for 2 days.

  • 4

    Remove salmon from refrigerator, rinse under cold water and pat dry with paper towels. Allow to sit at room temperature on the counter for 1 hour

  • 5

    When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Super Smoke if available. Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice. Place onto grill and smoke for 30 minutes.

    180 ˚F / 82 ˚C


    Super Smoke

  • 6

    Remove from grill and slice thin. Serve with capers, red onion, dill, cream cheese, and lemon. Enjoy!

Traeger Anleitung: Wie man Lachs räuchert

Eine Schritt-für-Schritt-Anleitung zum Räuchern von Lachs. Von geräuchertem Lachs und dem besten Holz zum Räuchern von Lachs bis hin zu Garzeiten, internen Kochtemperaturen, Nährwertangaben und vielem mehr.

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