Marinated Salmon Danish Style

This is a Danish take on cured salmon, closer to gravlax but with a twist: the fish marinates in beer instead of the usual aquavit or dill. The two-week cure in sugar, salt, black pepper, and basil transforms raw salmon into a silky, intensely flavored cold fish that slices paper-thin and melts on your tongue.

The asparagus mayonnaise served alongside is made from scratch. Cooked asparagus blended with egg yolks, lemon juice, and olive oil creates a vibrant green sauce that’s fresh and vegetal, cutting through the richness of the cured fish. It’s a far cry from store-bought mayo and worth the few extra minutes.

Two weeks of marinating sounds like a long time, but the salt and sugar are doing critical work throughout. They draw moisture out of the fish, firming the flesh and concentrating the flavor while the beer adds a malty, slightly bitter undertone you won’t find in a traditional Scandinavian cure.

Chef Tips

• Use the freshest salmon you can find. This is a cured preparation, not cooked, so quality matters enormously.
• Keep the salmon skin-side down in the marinade so the flesh is fully submerged in the beer mixture.
• Slice as thin as possible when serving. A sharp, long knife and smooth, confident strokes are key.
• The asparagus mayo can be made a day ahead and chilled. It thickens slightly in the fridge.

Variations

• Skip the beer and use aquavit for a more traditional Scandinavian gravlax style.
• Add fresh dill fronds to the cure alongside the basil for a classic Nordic flavor.
• Serve on dark rye bread with capers and thinly sliced red onion for an open-faced sandwich.