Ina Garten’s Cured Salmon with Dill and Pernod | Barefoot Contessa | Food Network

Ina uses a salt and spice remedy topped with an anise-flavored liqueur to develop a flavorful Scandinavian-inspired appetiser!
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Ina throws open the doors of her Hamptons home for scrumptious food, stunning ideas and good fun on Barefoot Contessa.

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Salmon Treated with Dill and Pernod
Level: Easy
Overall: 2 days 15 minutes (includes treating time).
Active: 15 min.
Yield: 20 to 30 portions.


1 (3-pound) center-cut fresh salmon fillet.
1 big bunch of fresh dill, plus extra for garnish.
1/2 cup kosher salt.
1/2 cup sugar.
2 tablespoons of Pernod.
2 tablespoons entire peppercorns, squashed.
1 tablespoon entire fennel seeds, squashed.
Thin, dark pumpernickel bread, for serving.
Gravlax Sauce, for serving, dish follows.

Gravlax Sauce:.

2 tablespoons Dijon mustard.
1 tablespoon honey mustard.
1 teaspoon whole-grain mustard.
1/2 teaspoon ground mustard.
1 1/2 tablespoons sugar.
2 1/2 tablespoons good white wine vinegar.
2 1/2 tablespoons great olive oil.
1 1/2 tablespoons grapeseed oil.
2 tablespoons minced fresh dill.
1/2 teaspoon kosher salt.


Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Integrate the salt, sugar, peppercorns, and fennel seeds in a little bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mix equally over the dill and salmon. Include Pernod over the top of salmon. Location the other piece of salmon over the dill and spices, skin side up. Cover the meal with plastic wrap or aluminum foil. Location a smaller sized dish on top of the plastic wrap and weight it with heavy cans. Cool the salmon for a minimum of 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.

To serve, lay the salmon fillets flat on a cutting board and scrape off the majority of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread out with the Gravlax Sauce, and put a piece of salmon on top, covering the bread entirely. Cut each bread slice in half, decorate with a sprig of dill, and serve at space temperature level.

Gravlax Sauce:.
Yield: 3/4 cup.

Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small determining cup. Slowly include the oil mix to the mustard mix, whisking constantly, until emulsified. Stir in the dill and salt.

's Note.

In this episode, Ina made 2 servings of the salmon.

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's Cured Salmon with Dill and Pernod|Barefoot Contessa|Food Network.

Ina Garten's Cured Salmon with Dill and Pernod | Barefoot Contessa | Food Network

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About the Author: Yvette Cook


  1. I work at red lobster and something that makes me happy and a lover of all creatures is I kiss the fish or lobsters before preparing them for you. Keeps everything in balance at my job and karma is good.

    1. You’re my subaquatic hero. May Neptune bless you 🙏🙏🙏🦞🦞🦞🦐🦐🦐🐟🐟🐟🐋🐋🐋🐬🐬🐬🦈🦈🦈🐡🐡🐡🦀🦀🦀🦑🦑🦑🐙🐙🐙🐠🐠🐠🙏🙏🙏🙏🙏🙏

  2. I love Gravlox. I make my own, but I leave out the fennel and Pernio. Make sure to wrap everything in plastic wrap, before putting in the fridge.

  3. que encantan tus videos. Bendiciones hermosa Celina que Dios te cuide donde quiera los mortalesl abian apreciado tan hermosa mujer

  4. My life has totally changed since I started an investment of $6,000 and now earning over $ 57,000

  5. I love a queen that only has wine, champagne and orange juice in their fridge. purr

    1. Ok y’all have to stop this queen narrative… But yes I love an adult that has regular items in their fridge too. Instead of ramen noodles and hi ci….

  6. Yes!!! I definitely have to try this. I love salmon & I love Ina! 🥰

  7. Looks good 👍🏼 yes that’s very scandinavian. I’m an au pair in Denmark they call it “smørrebrød” with many variants to choose and one of those are cured salmon.

  8. I wish Ina would use curse words. Like “No it doesn’t matter what kind of f’in cans.”. I feel she needs to be more vulgar.

  9. Lets be honest, none of us are going to do this. I’m sure it’s delicious, but yeah, not gonna do it.

  10. Love watching your volgs please keep cooking there so relaxing and enjoying to watch and can’t wait to make your food recipes.

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