Salmon gravlax is a Scandinavian charcuterie of raw salmon cured with salt, sugar, and dill over 48–72 hours—no cooking required. The result is silky, delicately flavored cured fish ready to slice thin and serve with bread and mustard sauce.
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Make Gravlax Curing Mixture by combining all ingredients except salmon.
Check fish for any remaining pin bones and pat dry with paper towel. Place a large piece of plastic wrap on a clean, dry work bench and place the fish in the centre of it skin side down.
Press the curing mixture onto the flesh of the fish then wrap tightly in the plastic wrap.
Place on a lipped tray, top with another tray, weigh it down with cans or a heavy pan and refrigerate for 48–72 hours, turning every 8–10 hours and draining off any liquid that seeps out.
Unwrap the fish and use a clean damp cloth to wipe off the curing mixture. Slice gravlax thinly on an angle leaving the skin behind.
Arrange on a platter, garnish with dill and drizzle with a little Sweet Mustard & Dill Sauce if you like. Serve gravlax with Sweet Mustard & Dill Sauce and bread on the side.
Wrap finished gravlax tightly in plastic wrap or parchment and refrigerate for up to 1 week, or freeze for up to 3 months; thaw in the fridge before slicing and serving.
lipped tray · second tray (for weight distribution) · weights (cans or heavy pan) · plastic wrap · sharp slicing knife
No. Gravlax is cured raw salmon. The salt and sugar preserve and cure the fish chemically over 48–72 hours, transforming the texture and flavor without heat.
Turning ensures even curing and allows you to drain accumulated liquid, which prevents the fish from becoming too wet and helps it cure uniformly.
No. Gravlax is served raw, so sashimi-grade salmon (frozen to kill parasites or sourced fresh from a trusted fishmonger) is essential for food safety.
Wrapped tightly in the fridge, cured gravlax keeps up to 1 week. It can also be frozen for up to 3 months; thaw in the fridge before serving.
No. The weight presses the cure evenly into the salmon and extracts liquid. Use a second tray topped with cans or a heavy pan to maintain consistent pressure.
