Gravlax

Gravlax is raw salmon cured with a mix of salt, sugar, crushed white pepper, and a heavy bed of fresh dill, traditionally weighted down and left in the refrigerator for two to three days until the texture turns silky and translucent. The name comes from an old Nordic practice of burying salted fish in the ground to ferment, though the modern refrigerator version skips the burial and the fermentation.

There is no stove, no smoker, and no heat involved anywhere in this recipe. The salt and sugar draw moisture out of the fish while seasoning it all the way through, which is a completely different process from cooking, and it produces a texture you cannot get any other way.

It's traditionally served with hovmastarsas, a sweet mustard and dill sauce, on rye bread or crispbread.

What Actually Matters

The cure ratio and the weighting matter more than anything else. Too little salt and sugar and the fish will not cure through in time; too much weight too early and the fish turns mushy instead of firm. A light weight, like a small cutting board with a couple of cans on top, applied after the first 12 hours, is enough.

Gravlax

Serves 4

Ingredients

• 1.5 pounds salmon fillet, skin on, pin bones removed
• 1/4 cup kosher salt
• 1/4 cup granulated sugar
• 1 tablespoon white peppercorns, crushed
• 1 large bunch fresh dill, roughly chopped
• 2 tablespoons aquavit or vodka (optional)
• 1/4 cup Dijon mustard
• 1 tablespoon sweet prepared mustard
• 2 tablespoons sugar
• 2 tablespoons white wine vinegar
• 1/3 cup vegetable oil
• 2 tablespoons fresh dill, chopped, for the sauce

Method

1. Pat the salmon fillet dry and lay it skin side down on a large sheet of plastic wrap.
2. Mix the salt, sugar, and crushed white peppercorns together and rub the mixture evenly over the flesh side of the salmon.
3. Drizzle with the aquavit or vodka, if using, then pack the chopped dill on top in a thick, even layer.
4. Wrap the salmon tightly in the plastic wrap, place it in a dish, and set a small board or plate on top with a couple of heavy cans as weight.
5. Refrigerate for 48 to 72 hours, flipping the fish and draining off the liquid that accumulates every 12 hours.
6. Once cured, unwrap the salmon, scrape off most of the dill and cure mixture, and pat it dry.
7. For the sauce, whisk the Dijon mustard, sweet mustard, sugar, and vinegar together, then slowly whisk in the vegetable oil until it emulsifies. Stir in the chopped dill.
8. Slice the gravlax thinly on an angle, away from the skin, and serve with the mustard sauce.

Prep time: 20 minutes. Cook time: none, this is a cured dish. Cure time: 2 to 3 days. Total time from start to serving: about 2 days and 20 minutes.

Nutrition (Per Serving, Estimated)

These figures are a calculated estimate based on the ingredients above, not lab verified nutrition data.

Tips and Variations

Use the freshest, highest quality salmon you can find since it is never cooked. Center cut fillets cure more evenly than tail pieces. Cured gravlax keeps well wrapped tightly in the refrigerator for up to 5 days, and it also freezes well for up to a month once cured.

Frequently Asked Questions

Is gravlax safe to eat since it's never cooked?

Yes, the salt and sugar cure draws out moisture and creates an environment that is not hospitable to spoilage bacteria over the short cure time, similar to how cured meats work. Use fresh, high quality fish and keep it refrigerated throughout the process.

Can I use frozen salmon?

Yes, and in fact freezing the salmon for at least a week beforehand and thawing it in the refrigerator is a common food safety step for any dish served raw or cured.

What can I substitute for aquavit?

Vodka works fine, or you can leave the alcohol out entirely. It adds a background aromatic note but is not essential to the cure.

How thin should I slice gravlax?

As thin as you can manage, ideally close to see through. A long, sharp, flexible slicing knife makes this much easier than a chef's knife.

What do I serve gravlax with?

Rye bread or crispbread, the mustard dill sauce, and thin red onion are the classic accompaniments. It also works well on a smorgastarta.

More From Wine Drop Cookery

Gravlax belongs with the rest of Sweden's cured and preserved cooking on the Swedish recipes hub. If you're interested in other cultures built around curing and preservation, try Georgian recipes. Pick up the right slicing knife from kitchen essentials or browse all products from the collections.

I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.

If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.

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