5 from 1 vote

Gravlax (Cured Salmon)

TYPE : Swedish
YIELD : 6 servings
CALORIES : 190 kcal
PREP TIME : 5 minutes
TOTAL TIME : 2 days 5 minutes


  • 1 lb (0.5 kg) salmon fillet with skin
  • 4 tbsp sugar
  • 2 tbsp salt
  • 1/2 tsp white pepper, crushed
  • 2 – 4 tbsp fresh dill


  • Freeze the salmon for at least one day and thaw it, just to be on the safe side (optional).
  • Cover the fleshy side with sugar, salt, pepper and dill, then place it flesh side down in a plastic bag. If you have two pieces, place them flesh-to-flesh.
  • Refrigerate for 2-3 days. Pour out any liquids that form and if you have two pieces in the bag, turn it over a few times while curing.
  • Slice thinly and serve with hovmästarsås (my recipe here).

Cover fleshy side with sugar, salt, pepper and dill.

Place flesh-to-flesh and refrigerate for 2-3 days.

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