Graved salmon The bags of the FRESH & SAVE vacuum system are not only suitable for marinating, but also for making graved salmon. The home-made gravlax becomes tender and melts in your mouth.
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10 portions


10 minutes


Resting time:
approx. 24 hours



  • 1 side of salmon with skin (approx. 1 kg), ready to cook, without bones
  • 1 bunch of dill
  • 20 white peppercorns
  • 125 g coarse sea salt
  • 125 g sugar
  • 6 juniper berries
  • 1 tsp coriander seeds
  • Zest of 1 untreated lemon


Wash the salmon side and pat dry well. Wash the dill, shake dry and pluck off the tips. Place in the blender jar, e.g. of the ZWILLING Personal Blender, together with the peppercorns, salt, sugar, juniper, coriander and lemon zest and pulse briefly.

Coat the flesh side of the salmon generously with the spices. Fold over the opening of a ZWILLING FRESH & SAVE Bag L so that the closure does not get dirty when filling. Insert the salmon side, insert the marinating aid and close the bag. Vacuum seal the salmon and marinate it in the fridge for about 24 hours.

When the time is up, remove the salmon from the bag, scrape off the marinade with a spoon and rinse the salmon well under cold running water. To serve, cut the salmon into thin slices with a very sharp knife.

Serve with rösti (potato fritters) and herb curd cheese or a wild herb salad with baguette.


Vacuum-pack the remaining salmon whole in the bag or cut it into slices and store in a suitable ZWILLING FRESH & SAVE Vacuum Box.

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