Recipe: Home-cured Salmon Gravadlax by Craig Somers, The Silver Darling, Aberdeen

Salmon graradlax

“Dining with a view comes as standard at The Silver Darling, as does our passion for fresh, seasonal produce. Our seafood platter features the finest selection of seasonal shellfish and grilled seafood along with our delicious home-cured salmon. Perfect to pair with a chilled glass of wine whilst you soak up our unrivalled views.”

– Craig Somers, head chef, The Silver Darling


1 side Scottish salmon pin boned

150g fine sea salt

150g caster sugar

350g wholegrain mustard

100g fresh chopped dill (dried will work fine if fresh is unavailable)


1. Lay a large strip of cling film out big enough to wrap around the salmon.

2. Mix the salt and sugar together. Sprinkle some of the salt onto the cling film and lay the salmon skin side down onto the salt.

3. Evenly spread the rest of the salt and sugar onto the top of the salmon.

4. Spread the mustard evenly over the top then sprinkle the dill over the mustard and pat down.   

5. Cover completely with the cling film so it is securely wrapped and place in a large tray.

6. Place another tray big enough to cover the top of the salmon on top and put in the fridge with roughly 3-4kg of weight on top for 24 hours.

7. Remove the weight and unwrap the salmon.

8. Get rid of any juices and pat the salmon dry with a paper towel.

9. Slice thinly, serve & enjoy.

The home-cured salmon gravadlax forms part of The Silver Darling’s seafood sharing platter, which also includes chilled oysters, mussels mariniere, steamed crab claws, grilled tiger prawns and a selection of dips.