This is a recipe I have made for many years. I like to serve this at larger gatherings since it easily serves eight to 12, depending on your guests’ appetites. Gravlax tastes like smoked salmon but without the smokey flavor since it is not smoked. You’ll need to start curing the salmon four days before you plan to serve the gravlax to properly cure it. You’ll notice the ratio of salt to sugar is 3-to-2. That works to ensure that the gravlax is not overly salty. This Seriously Simple recipe requires no cooking, so it’s a good dish to serve as the weather warms up.

Gravlax is usually marinated with dill, but this variation uses the stronger, more aromatic basil as the herb base as part of the curing element. Make sure to have a very sharp knife to slice the salmon. Serve this on dark pumpernickel bread, brioche, baguette slices or blinis along with a sweet mustard basil sauce (see recipe). Accompany with a ripe, crisp, fruity chardonnay that will bring out the lovely basil flavor and neatly balance the salmon.

Basil Gravlax with Sweet Mustard Basil Sauce

Serves 8 to 12

2 1/2 to 3 pounds fresh salmon, filleted and skinless

3 tablespoons sugar

2 tablespoons kosher or coarse salt

2 teaspoons white peppercorns

4 large bunches fresh basil

To garnish:

Lemon wedges

Basil leaves

Sweet mustard basil sauce (recipe follows)

Dark pumpernickel bread, crackers, sliced baguette or brioche or blinis

1. Lay the salmon on a sheet of parchment paper. Add the sugar, salt and white peppercorns to a small bowl and mix to combine. Sprinkle the salmon with half the mixture. Turn and sprinkle the other side with the remaining mixture. Press down firmly on the salmon to coat it evenly with the seasonings.

2. Place two bunches of the fresh basil on the bottom of a large parchment lined sheet pan. Place the salmon on top. Arrange the remaining two bunches of basil over the salmon.

3. Cover tightly with aluminum foil or plastic wrap, place a weight on top (use a heavy pot lid, brick, or large can) and refrigerate.

4. Turn the salmon twice a day for four days. Make sure the basil and peppercorns remain evenly distributed.

5. To Serve: Remove the basil and peppercorns. Lightly pat the salmon dry with a paper towel, making sure to remove all the salt and sugar. Slice very thin on the bias and serve garnished with lemon wedges, basil leaves, sweet mustard sauce, and dark pumpernickel bread, crackers, sliced baguette or brioche or blinis.

Sweet Mustard Basil Sauce

Makes 1 cup

Note: The sweet mustard herb sauce has a texture similar to mayonnaise. It’s great with ham slices, poached salmon, and of course basil gravlax.1/4 cup Dijon or grainy mustard

3 tablespoons dark brown sugar

2 tablespoons cider vinegar

1 teaspoon dry mustard

1/3 cup vegetable oil

3 tablespoons finely chopped basil

1. In a food processor or blender, combine the mustard, brown sugar, vinegar, and dry mustard, and process for a few seconds. With the machine running, pour in the oil in a steady stream and process until the sauce is thick and smooth.

2. Pour the sauce into a small bowl. Add the basil and taste for seasoning. Chill 2 to 3 hours or until ready to use.

Advance preparation: This sauce may be prepared ahead, covered well and kept refrigerated for several weeks.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.