📝 About This Recipe
Experience the sublime elegance of Scandinavian tradition with this buttery, salt-cured salmon infused with fresh dill and a hint of citrus. Unlike smoked salmon, Gravlax relies on a delicate balance of salt, sugar, and aromatics to 'cook' the fish, resulting in a silkier texture and a pure, clean flavor. This recipe yields a translucent, jewel-toned delicacy that transforms a simple piece of seafood into a centerpiece worthy of a Nordic feast.
🥗 Ingredients
The Salmon
- 2 pounds Sashimi-grade Salmon Fillet (center-cut, skin-on, pin bones removed)
The Cure
- 1/2 cup Kosher Salt (do not use table salt)
- 1/2 cup Granulated Sugar
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 2 large bunches Fresh Dill (thick stems removed, roughly chopped)
- 1 tablespoon Lemon Zest (from about 2 lemons)
- 2 tablespoons Aquavit or Gin (optional, for depth of flavor)
Hovmästarsås (Mustard Sauce)
- 3 tablespoons Dijon Mustard
- 1 tablespoon Sweet Swedish Mustard (or honey mustard)
- 1 tablespoon White Wine Vinegar
- 1 tablespoon Honey
- 1/2 cup Neutral Oil (such as grapeseed or canola)
- 3 tablespoons Fresh Dill (very finely minced)
👨🍳 Instructions
-
1
Rinse the salmon fillets under cold water and pat them thoroughly dry with paper towels. Ensure all pin bones are removed using kitchen tweezers.
-
2
In a medium bowl, combine the kosher salt, sugar, cracked peppercorns, and lemon zest. Mix well until the aromatics are evenly distributed through the salt-sugar base.
-
3
Lay out a large piece of plastic wrap (long enough to wrap the fish twice). Place one salmon fillet skin-side down on the wrap.
-
4
If using Aquavit or Gin, drizzle the spirit evenly over the flesh of both fillets.
-
5
Pack a thick layer of the chopped dill onto the flesh side of the first fillet, then pour the salt-sugar cure mix over the dill, covering the meat entirely.
-
6
Place the second fillet on top of the first, flesh-side down (skin-side up), creating a 'sandwich' with the dill and cure in the middle.
-
7
Wrap the salmon 'sandwich' tightly in multiple layers of plastic wrap to ensure no liquid escapes. Place the package into a glass baking dish or a rimmed tray.
-
8
Place a second flat tray or a weighted board on top of the salmon. Add about 2-3 pounds of weight (cans of soup or bricks work well) to press the fish.
-
9
Refrigerate for 48 hours. Every 12-24 hours, turn the salmon package over to ensure even curing, pouring off any liquid that accumulates in the dish.
-
10
After 48 hours, check the thickness. If the fish feels firm to the touch in the center, it is ready. For a firmer cure, leave for an additional 12-24 hours.
-
11
Unwrap the fish and discard the dill and salt mixture. Quickly rinse the fillets under cold water to remove excess salt and pat dry.
-
12
Prepare the sauce: Whisk the mustards, vinegar, and honey. Slowly drizzle in the oil while whisking constantly until emulsified. Stir in the minced dill.
-
13
To serve, use a very sharp long-bladed knife. Slice the salmon at a sharp 45-degree angle into paper-thin translucent sheets, leaving the skin behind.
💡 Chef's Tips
Always use the freshest, highest-quality salmon available; look for 'sashimi-grade' or 'sushi-grade' to ensure safety. Never use fine table salt; the large grains of Kosher salt are essential for a controlled, even cure without over-salting. If you don't have Aquavit, a high-quality botanical Gin or even a splash of Vodka works beautifully to brighten the flavors. Don't rush the process; the weight is crucial as it forces moisture out of the fish, creating that signature dense, silky texture. Once cured and rinsed, the gravlax will keep in the refrigerator for up to 5 days if tightly wrapped.
🍽️ Serving Suggestions
Serve on traditional Swedish rye crispbread (knäckebröd) or dark pumpernickel bread with a smear of the mustard sauce. Pair with a chilled glass of dry Riesling or a crisp, botanical Gin and Tonic to cut through the richness of the fish. Accompany with a side of pickled red onions, capers, and fresh lemon wedges for a bright acidity. For a classic brunch, serve alongside soft scrambled eggs and boiled new potatoes tossed in butter and dill. Top with a small dollop of crème fraîche and a sprig of fresh dill for an elegant passed appetizer.