Go Back
Cured Salmon Gravlax

Cured Salmon Gravlax

This elegant Scandinavian Cured Salmon Gravlax transforms fresh salmon into a luxurious appetizer through a simple cure of salt, sugar, dill, and spices. Silky, aromatic, and deeply flavorful, it’s the perfect no-cook centerpiece for any festive table or gourmet brunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 1 day 12 hours
Servings: 10 servings
Course: Appetizer, Brunch
Cuisine: Scandinavian
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Gravlax
  • 1000 g fresh sashimi-grade salmon fillet skin on and bones removed
  • 250 g rock salt coarse texture works best for curing
  • 250 g white sugar balances salt and enhances texture
  • 1 cup fresh dill roughly chopped, one generous bunch
  • 1 tbsp whole white peppercorns lightly crushed for aroma
For the Mustard Cream Sauce
  • 125 ml heavy or thickened cream
  • 80 ml Dijon mustard or hot mustard for extra kick
  • 2 tsp dry mustard powder
  • salt and pepper to taste
To Serve
  • thin rye bread slices or crispbread for serving
  • lemon wedges for freshness
  • 0.25 cup fresh dill chopped, for garnish

Method
 

  1. Step 1 – Prepare the Cure: Crush peppercorns with a knife or mortar and pestle. In a bowl, mix the crushed pepper, salt, sugar, and chopped dill to form a fragrant cure.
  2. Step 2 – Wrap and Layer: Lay two overlapping sheets of cling film. Spread half the curing mixture on it. Place the salmon skin-side down, then cover with the remaining cure evenly.
  3. Step 3 – Seal and Weight: Wrap tightly in cling film. Place in a dish, add a plate or board on top, and weigh down lightly with cans or similar.
  4. Step 4 – Cure in Stages: Refrigerate for 12 hours. Turn the salmon every 12 hours, replacing weights each time. For balanced flavor and texture, cure for 36 hours total.
  5. Step 5 – Rinse and Dry: After curing, unwrap and scrape off the cure. Rinse briefly in cold water and pat completely dry. Refrigerate uncovered for 3–12 hours to firm and develop flavor.
  6. Step 6 – Garnish and Slice: Sprinkle fresh dill on top. Slice thinly at a shallow angle, leaving the skin behind. Serve on rye bread or crackers.
  7. Mustard Cream Sauce: Whisk together cream, Dijon mustard, mustard powder, salt, and pepper. Taste and adjust seasoning. Serve alongside gravlax with lemon wedges.

Notes

For a lighter cure, reduce curing time to 24 hours. For firmer gravlax, extend to 48 hours. Add juniper berries or citrus zest for flavor variations. Always use sashimi-grade salmon for safety and best texture. The gravlax is naturally gluten-free when served with gluten-free crackers or cucumber slices.