Norwegian Salmon Gravlax

Name: Norwegian Salmon Gravlax Recipe
Prep time: 72 h
Total time: 72 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 approximately 2 pound salmon fillet, skin on; 3 tablespoon salt; 2 tablespoon sugar; 1 tablespoon coarsely ground pepper; 1 bunch dill, coarsely chopped; 4 egg yolks; 1/2 teaspoon salt; 1/2 cup vegetable oil or mild olive oil; 1 tablespoon sugar; 1 tablespoon white wine vinegar; 1/2 teaspoon white pepper; 1 tablespoon mustard; 2-3 tablespoon finely chopped dill

Norwegian Salmon Gravlax is a salt-cured salmon dish that requires no cooking, using only salmon, salt, sugar, pepper, and fresh dill to develop a silky, brined texture over several days.

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🏷️Salmon gravlax

🏷️Norwegian salmon recipe

Total

72h

Servings

4

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Goodlifeeats · by Katie

Ingredients

1 approximately 2 pound salmon fillet, skin on
3 tablespoon salt
2 tablespoon sugar
1 tablespoon coarsely ground pepper
1 bunch dill, coarsely chopped
4 egg yolks
1/2 teaspoon salt
1/2 cup vegetable oil or mild olive oil
1 tablespoon sugar
1 tablespoon white wine vinegar
1/2 teaspoon white pepper
1 tablespoon mustard
2-3 tablespoon finely chopped dill

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Instructions

1
Trim salmon fillets. Scrape the skin well and remove all bones (if any).
2
Blend salt, sugar, and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.
3
Gently press the remaining salt mixture and dill on the flesh side of the fillet.
4
Refrigerate fish for 3-4 days. Turn it every day.
5
Scrape seasoning and dill from the fillets before serving.
6
Add salt to the egg yolks and stir until it reaches a thick consistency. Slowly pour in the oil while whisking quickly until the sauce is a consistency similar to mayonnaise.
7
Stir sugar, vinegar, pepper and mustard into the sauce. Just before use add the dill. The sauce will keep in the refrigerator for up to 1 week.
8
Cut the salmon into thin slices and serve with gravy, stewed potatoes or bread and salad.

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Tips & Notes

Pro tips

Use skin-on salmon and keep the skin intact during curing; it protects the flesh and provides structural support.
Weigh down the salmon with a plate and heavy object to ensure even salt penetration and prevent spoilage.
Rinse the cured salmon under cold water and pat dry before slicing to remove excess salt and dill debris.
Slice gravlax at a shallow 45-degree angle against the grain using a long, sharp knife for silky, delicate pieces.

Substitutions

Dill → tarragon or fennel fronds (slightly different anise flavor)
White wine vinegar → rice vinegar or champagne vinegar (milder acidity)

Storage & make-ahead

Store wrapped gravlax in the refrigerator for up to 10 days. Freeze up to 2 months. Serve chilled; do not reheat.

Common Questions

How long does gravlax take to cure?

Gravlax typically cures for 3–5 days in the refrigerator. Start tasting on day 3; it's ready when the flesh is firm and translucent at the edges.

Can I use frozen salmon for gravlax?

Yes, but thaw it completely in the refrigerator first. Freezing at –4°F for 7 days also kills parasites if food safety is a concern.

What's the difference between gravlax and smoked salmon?

Gravlax is cured with salt and sugar; smoked salmon is cured then hot or cold smoked. Gravlax has a raw, silky texture; smoked salmon is cooked and has a smoky flavor.