Place first salmon fillet in deep glass-baking dish skin side down.
Cover fillet with cleaned, chopped dill.

In separate bowl, mix salt, sugar, pepper and lemon juice add evenly over dill and fillet.

Add second half of fillet - skin side up.
Cover both fillets with plastic wrap.
Use a board (slightly larger than fillets covered in plastic) and place over fish.
Place (4 cans/4 pounds or a brick inside a plastic bag on top of a board to weigh it down.

Refrigerate immediately for 3 days - turning fish over every 6 hours, basting each time with sauce from bottom of pan.

Separate fillets - baste both sides. Replace weights each time.

After 3 days - remove fish from sauce, scrape away dill and seasoning - pat dry with paper towels.

Place fillets skin side down and cut even thin slices at an angle. This is now ready to be served. Garnish with dill, and/or parsley and lemon slices, accompanied with Mustard Sauce..

Of course, in the event, uncooked fish fillets does not appeal to you, just place it on foil and pop it on the grill or bake.

In Norway, this particular delicacy is called Gravlaks and you will find it served on Julebord at Christmas time and on Smørgåsbord all year around.

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Go to Foods of Norway after Marinated Salmon

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