Elegance defines gravlax, Sweden’s iconic cured salmon. Each slice glistens with dill’s freshness, the gentle warmth of sugar, and salt’s bold depth. Whether you serve it on rye bread with mustard sauce or as part of a smorgasbord, this Scandinavian classic makes any moment feel like a special occasion. It’s surprisingly simple to prepare at home—no smoking or cooking required!
Ingredients
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2 fillets of fresh salmon (about 500g each), skin-on, pin bones removed
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4 tbsp coarse sea salt
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3 tbsp granulated sugar
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1 tsp freshly ground white or black pepper
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1 large bunch of fresh dill, roughly chopped
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Zest of 1 lemon (optional)
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1 tbsp crushed juniper berries (optional but traditional)
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2 tbsp vodka or aquavit (optional, to enhance flavor)
Execution
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Prepare the Cure:
In a bowl, mix salt, sugar, pepper, lemon zest, and juniper berries if using. -
Layer and Cure:
Place one salmon fillet skin-side down in a large dish. Rub half the curing mixture over it. Scatter half the dill on top.
Drizzle with vodka or aquavit if using.
Place the second fillet on top, skin-side up. Top it off with the rest of the curing mix and a generous pinch of dill. -
Wrap and Weight:
Tightly wrap the stacked fillets in plastic wrap. Place in a shallow dish. Weigh it down with a small cutting board and a few cans or jars. -
Refrigerate:
Cure in the fridge for 48–72 hours, turning the package every 12 hours. The longer it cures, the firmer and saltier the gravlax. -
Finish:
Discard the wrapping, wipe off the curing mix and dill, and pat dry. Slice thinly on a diagonal to serve.
Additional Tips
✔ Freshness is critical. Use sushi-grade or ultra-fresh salmon.
✔ Gravlax pairs perfectly with hovmästarsås (Swedish mustard-dill sauce) and rye or crispbread.
✔ Wrap the gravlax in parchment and plastic wrap; it will keep in the fridge for 5 days. It can also be frozen (sliced or whole).
✔ You can cure just one side of salmon if making a smaller batch.
Q&A About Gravlax
Q1: What is Gravlax?
A: Gravlax is a Scandinavian dish made by curing raw salmon in a mixture of salt, sugar, and dill. Its name comes from gräva, Swedish for ‘to dig,’ reflecting the old technique of burying the fish to cure it. Today, it’s cured in the refrigerator instead.
Q2: Is Gravlax safe to eat?
A: Yes—if made with fresh, high-quality salmon (preferably sushi-grade) and stored properly. The salt and sugar cure helps inhibit bacterial growth. For extra safety, some freeze the salmon for 24–72 hours before curing to kill potential parasites.
Q3: How long should I cure Gravlax?
A: Typically 48 to 72 hours. The longer the cure, the firmer and more intensely flavored the salmon becomes. Flip it every 12 hours for even curing.
Q4: How does Gravlax differ from smoked salmon?
A: Cured with herbs and spices—but never smoked—gravlax has a delicate, clean taste and buttery texture. Cold-smoking yields a tender, subtly smoky salmon, while hot-smoking creates a flakier texture with bolder smoke notes.
Q5: What can I serve with Gravlax?
A: Gravlax is often served thinly sliced with:
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Hovmästarsås (mustard-dill sauce)
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Rye bread or crispbread
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Capers, lemon wedges, and red onions
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Boiled potatoes or potato salad
Q6: Can I freeze Gravlax?
A: Yes. Gravlax freezes well. Wrap securely in plastic, then freeze for as long as two months. Thaw in the refrigerator before slicing and serving.
Q7: What’s the shelf life of Gravlax in the refrigerator?
A: When properly cured and stored, it will keep for up to 5 days in the fridge. Always keep it wrapped tightly and check for any off smell or sliminess before consuming.
Q8: Can I make Gravlax with other types of fish?
A: Yes. While salmon is traditional, arctic char, trout, or even halibut can be used. Just ensure the fish is very fresh and of good quality.
Why You Should Make Gravlax
1. Impressively Elegant, Surprisingly Easy
Gravlax looks gourmet, but it’s incredibly simple to make at home—no stove, oven, or smoker needed. Just a handful of ingredients and a bit of patience, and you’ll have a dish that rivals what you’d find in upscale Nordic restaurants.
2. A Make-Ahead Masterpiece
Gravlax is the ultimate host-friendly appetizer. After curing, it stays fresh in the fridge for days and also freezes well. Perfect for prepping ahead of brunches, holidays, or dinner parties.
3. Fresh, Clean Nordic Flavors
Unlike smoked salmon, gravlax highlights the natural richness of salmon, enhanced by the freshness of dill and the gentle sweetness of sugar. It’s a lighter, herbier alternative with no artificial smoke flavor.
4. Customizable to Your Taste
You can easily tweak the flavor—add lemon zest, juniper berries, coriander seeds, or a splash of aquavit or gin for a unique spin on the classic. It’s an ideal dish for culinary creativity.
5. Budget-Friendly Luxury
Store-bought gravlax or smoked salmon can be expensive. Making your own costs less and yields more—without compromising on quality. You control the ingredients and portion size.
6. An Authentic Taste of Scandinavia
If you’re a fan of Nordic cuisine or looking to expand your culinary horizons, gravlax is a gateway dish. It’s rooted in tradition yet fits beautifully into modern meals—think open-faced sandwiches, canapés, or a light protein topper for salads.
🧾 Gravlax Nutrition Facts
(Per 1 oz / 28g serving of homemade gravlax — approx. 1–2 thin slices)
| Nutrient | Amount |
|---|---|
| Calories | ~50 kcal |
| Protein | ~6.5 g |
| Total Fat | ~2.5 g |
| Saturated Fat | ~0.5 g |
| Omega-3 Fatty Acids | ~0.6 g |
| Cholesterol | ~10 mg |
| Sodium | ~350–500 mg* |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Sugars | 0 g |
🧂Note: Sodium content can vary based on how long the gravlax is cured and how much of the cure is removed before serving.
✅ Nutritional Benefits
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High in lean protein: Supports muscle maintenance and repair
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Excellent source of omega-3s: Promotes heart and brain health
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Low in carbs and sugar: Fits keto, low-carb, and paleo diets
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Rich in B vitamins & selenium: Great for energy and immunity
Happy Cooking
Diana
