HomeNourishmentEat well with Stiftung Warentest: Graved salmon

Eat well with Stiftung Warentest: Graved salmon

For 6 servings.

For pickling:

  • 1 kg salmon fillet with skin – whole or in two roughly equal halves (tip: in our last salmon test, farmed salmon performed better than wild salmon)
  • 1/2 organic lemon
  • 30 grams of sugar
  • 100 g medium or fine salt
  • 1 tbsp crushed pepper
  • 3 tablespoons of vodka
  • 1 bunch of dill

For seasoning before serving:

  • 1 tbsp each black peppercorns, fennel and coriander seeds
  • 1 bunch of dill
  • 1/2 organic lemon

Nutritional values ​​per serving

  • Energy: 300 calories
  • Fat: 16g
  • Carbohydrates: 5g
  • Protein: 29 g
  • Salt: 3g.

Recipes and cookbooks for you

recipes. It doesn’t matter whether it’s about healthy eating, vegetarian and vegan dishes or delicious grill ideas: we have recipes for all occasions and every taste. You can find our recipe collection here.

cookbooks. The cookbooks from Stiftung Warentest should not be missing in any kitchen – including Aroma vegetables, kitchen laboratory and the side diet. The book shop on test.de shows you an overview of the wide range.


© Yelda Yilmaz

Prepare two halves. Clean the salmon, pat dry with kitchen paper. Divide fillet in half, place each half skin-side down in a casserole dish or roasting dish.

First seasoning. Grate the lemon, squeeze out the juice. Mix lemon zest with sugar, pepper and salt (see table salt test). Spread evenly over the salmon. Then drizzle the salmon with lemon juice and vodka. Finely chop the dill and the stalks, press onto the fish.

See also
Potato chips in the test: crispy tops and many flops
Eat well with Stiftung Warentest - Graved salmon

© Yelda Yilmaz

wrap and wait. Place both halves of fish, flesh side on top of each other, wrap in cling film without squeezing. Place a cutting board or platter on the salmon and weigh it down with weights (such as tin cans). Pickle in the fridge for 8 to 48 hours. The longer, the saltier and more durable the fish will be. It should feel noticeably firm by the end. Turn the fish at least twice during the pickling process, discarding any excess liquid. After pickling, wipe the herbs, salt and spices off the fish with a kitchen towel.

Final seasoning. Crush the peppercorns, fennel and coriander seeds in a mortar and pestle. Chop the dill, spread over the fish with the lemon zest and the spice mixture. Lightly press. The fish can now either – tightly covered with cling film – soak for a few more hours or it is cut open immediately.

My advice

Eat well with Stiftung Warentest - Graved salmon

© Stiftung Warentest / Hendrik Rauch

Pickling it yourself saves money – the ingredients cost significantly less than the same amount of ready-made gravlax from the supermarket. My salmon tasted best after two days of marinating. And: After five days in the refrigerator, its freshness diminished.



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