Gravlax
Gravlax is a Nordic dish of raw salmon cured in a mixture of salt, sugar, and dill, often with added spices like juniper berries or white pepper. Originating in Scandinavia, it was traditionally made by burying the fish in the ground to ferment, though modern versions skip this step for a clean, fresh cure.
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🍽️ Nutrition at a glance
Gravlax is high in protein and healthy fats, particularly omega-3 fatty acids, while being virtually carb-free. A typical serving of around 100 grams provides roughly 150-200 calories, along with beneficial nutrients like vitamin D and selenium.
Nutrition breakdown
| Calories | 166 kcal |
| Protein | 20.5 g |
| Carbs | 0 g |
| Fat | 9.2 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 520 mg |
| Vitamin D | 14.2 mcg |
| Vitamin B12 | 3.2 mcg |
| Selenium | 36.5 mcg |
| Niacin (B3) | 7.8 mg |
| Phosphorus | 252 mg |
| Omega-3 (EPA+DHA) | 1.8 g |
| Potassium | 380 mg |
| Vitamin B6 | 0.6 mg |
Per 4 oz (113 g) · estimated, varies by recipe
💡 What's interesting
Culturally, gravlax is a staple in Scandinavian cuisine, often served during festive occasions like Christmas or Midsummer. Nutritionally, its curing process preserves the fish without cooking, retaining more heat-sensitive nutrients and offering a rich source of anti-inflammatory omega-3s.
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AI estimate may be inaccurate · Terms