Gravlax with Texas Herbs


This home-cured salmon is the perfect showcase for Texas-grown herbes de Tejas. The floral notes of dried lavender add a nuanced summer bouquet. We love it on toasted rye bread with a dollop of crème fraîche and snipped fresh summer herbs.

Super easy

Gravlax with Texas Herbs


For 1 Batch(es)


  • 1/3 cups salt
  • 1/2 cups sugar
  • 3 tablespoons pink peppercorns, cracked
  • 3 tablespoons dried Lake Travis lavender herbes de Tejas (substitute herbes de Provence with an additional pinch of dried lavender)
  • 3 pounds salmon filet, skin on

Gravlax with Texas Herbs Directions

  1. Combine the salt, sugar, pink peppercorns and herbs.
  2. Rub the fish with the mixture and place in a shallow dish. Cover with plastic wrap and refrigerate for 36 to 48 hours.
  3. To serve, shake the salt and herb mixture off of the fish and wipe with a dry paper towel.
  4. Cut into paper-thin slices on the diagonal and serve.

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