Food safety: Use salmon suitable for raw or cured dishes. Freeze wild-caught salmon at −18°C for at least three days before curing; farmed salmon generally does not need this parasite precaution. Keep the fish refrigerated at 4°C or colder throughout curing. See Livsmedelsverket guidance.
Ingredients
Instructions
- Pat the salmon very dry and run your fingers over the flesh to check for pin bones.
- Mix the salt, sugar and crushed white pepper. Spread half the dill in a dish, place the salmon skin-side down and rub the cure evenly over the flesh. Cover with the remaining dill.
- Wrap tightly, set a small weight on top and refrigerate for 24–36 hours, turning once or twice. Keep the fish cold throughout.
- Scrape away the cure and excess dill, then pat the fish dry. Slice thinly across the grain with a long, sharp knife.
- Serve chilled with mustard-dill sauce, rye bread and lemon.
Why you'll like this recipe
- Salt, sugar, dill and time create the classic Scandinavian flavor.
- The hands-on work is short even though the cure takes a day or more.
- Thin slicing makes a small amount go a long way for brunch or starters.
Tips for better results
- For a consistent cure, choose a fillet of even thickness and weigh the salt if possible.
- Turn the wrapped salmon once during curing so the cure distributes evenly.
- Use a long, sharp knife and slice on a shallow angle for thin pieces.
What to serve with it
Serve chilled with mustard-dill sauce, rye bread, crispbread or boiled potatoes. Add cucumber and lemon for a fresh contrast.
Storage
Keep homemade gravlax refrigerated at 4°C or colder in a clean, sealed container and eat within 2–3 days. Freeze it promptly if you need to keep it longer, then thaw in the refrigerator.
Common questions
How long does gravlax need to cure?
This recipe is written for 24 to 36 hours in the refrigerator. A longer cure generally gives a firmer, more seasoned result.
Can I use any salmon for gravlax?
Curing does not reliably kill all parasites. Follow the advice above for wild-caught fish and keep the salmon refrigerated throughout the process.