5 from 1 vote
Salmon Gravlax
Prep Time
10 mins
Rest Time
1 d
Total Time
10 mins
Salmon gravlax is a Scandinavian dish consisting of raw salmon, cured in salt, sugar, and dill. It is often served with grovbrød, a cereal bread.
Course: Appetizer
Cuisine: Danish, Norwegian, Scandinavian, Swedish
Servings: 4 people
Author: Sarah-Eden Dadoun
  • 1 lb salmon (sashimi-grade), bones removed and skin on
  • 2 tablespoons mixed peppercorns (whole), crushed with a mallet
  • 1 cup fresh dill , roughly chopped
  • 3 tablespoons vodka
  • 4 oz. rock salt (coarse and flakes work too)
  • 4 oz. brown sugar
  1. In a small bowl, combine brown sugar and salt together and set aside.
  2. Line a baking sheet with parchment paper.
  3. Place salmon, flesh side up, on a grate on the prepared pan. Scatter fresh chopped dill over the top of the flesh. Sprinkle with crushed peppercorns and vodka.
  4. Layer salt and sugar mix, over the top of the fish.
  5. Refrigerate in a container in the refrigerator for 24 to 36 hours.
  6. Drain the liquid on the pan. Scrape off sugar, salt and dill. Rinse the fish and pat dry.
  7. The fish is now ready to be thinly sliced on a bias, leaving the skin behind.
Recipe Notes
  • Cured salmon can be stored long-term, tightly wrapped in foil and frozen for up to 3 months.