Gravlax Recipe
Scandinavian · Appetizer · 15 min total
Gravlax is a Scandinavian cured salmon dish, typically served as an appetizer with mustard-dill sauce. This easy home recipe uses a salt-sugar-dill cure for a silky, flavorful result.
15
min prep
min prep
12
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1½ pounds center-cut salmon fillet, skin on
- 3 tablespoons kosher salt
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon white peppercorns, crushed
- 1 large bunch fresh dill, roughly chopped
Instructions
- Rinse salmon and pat dry. Run your fingers over the flesh to check for pin bones; remove any with tweezers.
- In a small bowl, combine kosher salt, granulated sugar, brown sugar, and crushed white pepper.
- Place a large piece of plastic wrap on a work surface. Spread half of the dill in the center, then place salmon skin-side down on top. Pack the salt-sugar mixture evenly over the flesh, then cover with remaining dill.
- Wrap the salmon tightly in the plastic wrap, then place in a shallow dish. Put another dish or a cutting board on top and weigh it down with cans or a heavy object.
- Refrigerate for 48–72 hours, turning the package every 12 hours and pouring off any accumulated liquid.
- After curing, unwrap salmon and scrape off dill and cure mixture. Rinse briefly under cold water and pat dry.
- To serve, slice thinly on the bias, leaving the skin behind. Serve with mustard-dill sauce and rye bread or crackers.
Tips
- For best texture, use sushi-grade or very fresh salmon.
- Gravlax can be stored in the refrigerator, tightly wrapped, for up to 1 week.
- Serve with a classic sauce of sour cream, Dijon mustard, honey, and fresh dill.
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