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Gravlax with Herbed Temp Tee Cream Cheese


Recipe for Gravlax Adapted from Ina Garten. Once you make your own Gravlax you will realize how much more affordable it is then smoked salmon to serve for a large crowd and it is so delicious.

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  • 3 pound fresh salmon, center cut
  • 1 bunch bunch of dill, plus 1/4 cup chopped dill for cream cheese plus 1/2 cup chopped dill for cream cheese
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoon crushed black peppercorns
  • 1/4- - 1/2 cup parsley
  • 1/8 - 1/4 cup cilantro
  • Juice of 1 lemon
  • salt and pepper


Gravlax Recipe Adapted from Ina Garten:

Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects. Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon.

Herbed Spread with Temp Tee Whipped Cream Cheese

Place 1/2 cup dill, parsley, cilantro, garlic powder, salt, pepper, lemon juice and Temp Tee into a food processor or hand blender and blend until combined.