Cured Salmon

Gravlax is a Nordic dish of raw salmon cured in a mixture of salt, sugar, and fresh dill, which preserves the fish and infuses it with a delicate, herbaceous flavor. Originating in Scandinavia, it is traditionally served thinly sliced as an appetizer or on crispbread. The curing process firms the salmon's texture without cooking it, resulting in a silky, rich product.

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🍽️ Nutrition at a glance

This dish is high in protein and healthy fats, particularly omega-3 fatty acids, while being very low in carbohydrates. A typical serving provides a good source of vitamin D and selenium, with a calorie range of approximately 150-200 kcal per 100 grams.

Nutrition breakdown

Calories	175 kcal
Protein	20 g
Carbs	2 g
Fat	10 g
Fiber	0 g
Sugar	1 g
Sodium	800 mg
Vitamin D	10-15 µg
Selenium	30-40 µg
Vitamin B12	2-3 µg
Niacin (B3)	8-10 mg
Potassium	350 mg
Phosphorus	250 mg
Omega-3 (EPA+DHA)	1.5-2 g

Per 100 g (about 3.5 oz) · estimated, varies by recipe

💡 What's interesting

Gravlax's name comes from the Scandinavian words for 'grave' (grav) and 'salmon' (lax), as it was historically buried in the ground to ferment and cure. Nutritionally, it's a standout for providing a concentrated dose of anti-inflammatory omega-3s without any added cooking fats.