How to Make the Perfect Gravlax
Swedish · Easy · 2900 min · 8 servings
Gravlax is a classic Nordic cured salmon that is prepared with a simple mixture of salt, sugar, and fresh dill for a silky and flavorful result. It is incredibly easy to make at home and far superior to store bought versions.
Why this recipe works
This Gravlax recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 2900 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 180 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 800 g fresh salmon fillet skin on
- 3 tbsp coarse sea salt
- 2 tbsp white sugar
- 1 tbsp white pepper coarsely ground
- 1 large bunch fresh dill
- 2 tbsp aquavit or vodka
Step by step instructions
Step 1: Prepare the Cure
Mix together the coarse sea salt, sugar, and coarsely ground white pepper in a small bowl. Pat the salmon fillet dry with paper towels and check for any remaining pin bones using your fingers, removing them with tweezers.
Step 2: Apply the Cure
Spread half the dill on the bottom of a shallow dish. Place the salmon skin side down and drizzle with aquavit. Rub the salt and sugar mixture generously over the flesh side of the salmon, then cover with the remaining dill.
Step 3: Cure the Salmon
Cover the dish tightly with plastic wrap and place a heavy weight such as a plate or cutting board on top. Refrigerate for 48 hours, turning the salmon every 12 hours and spooning the accumulated liquid back over the fish.
Step 4: Slice and Serve
Remove the salmon from the cure and brush off the dill and excess salt. Using a very sharp long knife, slice the salmon thinly on a diagonal starting from the tail end. Serve on rye bread with mustard dill sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- aquavit → vodka or brandy for a similar curing effect
- white sugar → brown sugar for a slightly deeper and more complex flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not weighing down the salmon during curing which results in uneven texture
- Slicing the salmon too thick which affects the delicate texture of the finished dish
Nutrition facts
Per serving: 180 calories, 22g protein, 4g carbs, 9g fat, 0g fiber.
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