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cured salmon recipe
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5 from 3 votes

Gravlax (cured salmon)

A traditional Nordic cured salmon, easy to make yet luxurious. Silky and salty, you can have it for breakfast, lunch or dinner and get your fix of Omega 3's!
Prep Time20 minutes
Curing Time3 days
Total Time3 days 20 minutes
Course: Main Dish
Cuisine: Nordic
Diet: Diabetic, Gluten Free
Keyword: easy, no-cook
Servings: 8
Calories: 83kcal
Author: Veronique Eichler

Equipment

Ingredients

Instructions

  • Mix salt, sugar and pepper together in a bowl.
  • Place 2 sheets of plastic wrap in a cross on a board. Sprinkle about 1/3 of the salt mix in the center. Add the fish on top and sprinkle the rest of the mix.
  • Top with the dill, and wrap carefully with several layers of plastic to make the package as tight as possible.
  • Place in a shallow dish to collect any leaking juices (it will leak no matter how tight you wrapped it, not to worry, it's normal!), and top with a board or a smaller dish weighted down by a heavy can.
  • Refrigerate the salmon for 3 days, turning it every 12 hours.
  • When ready to eat, remove the dill and rinse the salmon under cold water to remove any pieces of salt mix. Pat dry thoroughly.
  • Lay salmon flat on a cutting board, skin side down. With a long thin slicing knife, slice the salmon at about a 30 degree angle (or lower if you can) into thin slices, leaving the skin.
  • Serve with some fresh chopped dill, and a honey mustard dill sauce

Notes

Once you have tried this, feel free to experiment with additional spices, such as crushed caraway seeds, juniper berries, fennel seeds, coriander...
Gravlax will keep in the refrigerator for 1 weeks, or 2 to 3 months in the freezer.
Nutritional value is based on a 4 oz serving - you will likely serve less if you offer as an appetizer.

Nutrition

Calories: 83kcal | Total Carbohydrate: 1g | Protein: 11g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 897mg | Potassium: 282mg | Dietary Fiber: 0.1g | Total Sugars: 1g | Vitamin A: 34IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.5mg