Gravlaks
Gravlaks is a traditional Scandinavian cured salmon dish featuring dill, white pepper, and a hint of cognac, perfect for elegant appetizers or festive occasions.
Ingredients
Instructions
- Rub the salmon fillet with salad oil.
- Mix sugar, salt, and crushed white pepper.
- Lightly rub the mixture onto the fish.
- Lay the fish, skin down, in a glass baking dish.
- Pat the remaining mixture on top of the fish; spoon cognac over it if using.
- Place thinly sliced red onion and 2 cups of packed dill on top of the fish.
- Cover the dish with plastic wrap and chill for 12 hours, basting with juices 3 to 4 times.
- Turn the fish over, placing onion and dill underneath.
- Cover and chill for another 12 hours, basting again.
- After a total of 24 hours, the gravlaks is ready to serve.
- Slice paper-thin or remove from brine and keep refrigerated.
Tips & Substitutions
For the best flavor, use fresh, high-quality salmon. If you prefer a milder taste, reduce the amount of white pepper. Fresh dill is essential for authentic gravlaks, but you can substitute with dried dill in a pinch, though it won't be as vibrant. Be sure to baste the salmon regularly to ensure even curing. For a twist, consider adding citrus zest to the sugar-salt mix.
Serving Suggestions
Gravlaks is traditionally served with mustard sauce, fresh bread, or crisp potato pancakes. Pair it with a light salad or serve alongside pickled vegetables for a refreshing contrast. It also complements well with dishes like Seafood Supreme for a delightful brunch spread. Garnish with additional dill for presentation and flavor.
Storage & Reheating
Store any leftover gravlaks in an airtight container in the refrigerator. It can last up to a week due to the curing process. When ready to serve, slice thinly and enjoy straight from the fridge. Avoid freezing, as it may affect the texture of the salmon. Serve cold for the best flavor and experience.
Nutrition & Diet Analysis (per serving)
Each serving of Gravlaks contains roughly 114 calories, with 2g protein, 19g carbohydrates, and 4g fat. It is a good source of dietary fiber (19% of the Daily Value), vitamin C (14% of the Daily Value), and iron (13% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on salmon for this recipe?
Yes, you can use skin-on salmon for gravlaks. However, skinless fillets allow for more even curing and easier slicing. If you choose skin-on, make sure to scale and clean it thoroughly before preparing the dish.
How can I tell if the gravlaks is ready to eat?
The gravlaks is ready when the flesh has firmed up and is opaque throughout, typically after 24 hours of curing. It should be easy to slice thinly. If it feels too soft, give it a few more hours in the fridge.
Is it necessary to use cognac in this recipe?
Cognac is optional and adds a depth of flavor, but you can omit it if desired. If you prefer a non-alcoholic option, consider using a splash of lemon juice for brightness instead, which will still enhance the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).