General This honey mustard gravlax will be the star of your Hanukkah brunch By Amy Rosen Published: December 10, 2020 Updated: April 17, 2025 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel Jump to Recipe Print RecipeCanada’s cinnamon bun balabusta serves up Hanukkah brunch, cottage-style. Honey Mustard Gravlax The difference between lox and gravlax is that the first is smoked, the latter cured, giving it a more delicate taste and texture. It’s a headliner served with accoutrements such as cream cheese, red onion, tomatoes, cucumber, and capers. No ratings yet Print Recipe Pin Recipe Servings 8 people Ingredients 1x2x3x1¼ lbs coarse kosher salt2 lbs granulated sugar2½-3 lbs whole skin-on side of boneless fresh salmon (1.25-1.5 kg)½ cup liquid honey2 tbsp mustard powder1 bunch fresh dill washed and well-dried Instructions Mix salt and sugar together. Spread an even layer of about half of the mixture on the bottom of a large baking tray (big enough to hold the salmon).Place salmon on top, skin side down, and evenly pour honey on top of fish. Sprinkle with mustard powder.Completely cover with remaining salt and sugar mixture, carefully packing it down. No pink should show. Lay dill over salt and sugar (it will permeate), cover fish with plastic wrap, and put in back of fridge for 48 hours. (Reserve some salt and sugar mixture to seal broken spots, which can happen after about 12 hours.)After about 48 hours—I promise it’s worth it—the salmon is cured. Carefully wash off the salt and sugar with cool water, and pat fish dry withpaper towel.To serve, thinly slice salmon, on the bias, down to the skin (but don’t slice into the skin.) NotesThis recipe originally appeared as part of Amy Rosen’s story about Hanukkah at her family cottage, originally published in the Winter 2018 issue of Cottage Life. Tried this recipe?Let us know how it was! Related Story Try Amy Rosen’s family latke recipe for Hanukkah