Gravlax with Chef Marten Karlsson of Sweden's Fjäderholmarna Krog

Ingredients

• 2 lb Salmon Loin (skin removed, boneless, fresh)
• 1/2 cup Kosher Salt (coarse kosher salt, measured by volume)
• 1/2 cup Granulated Sugar (white granulated sugar)
• 1 tablespoon White Pepper (freshly crushed)
• 1/4 cup Fresh Dill (loosely packed, roughly torn)
• 1 lemon Lemon Zest (zest only, no juice)
• 2 tablespoons Dijon Mustard (smooth)
• 1 tablespoon Honey (liquid honey)
• 1 tablespoon Granulated Sugar (for sauce sweetening)
• 1 tablespoon Red Wine Vinegar (mild acidity)
• 2 tablespoons Water (to thin sauce if needed)
• 8 slices Kavring (Swedish Dark Rye Bread) (slightly sweet, store‑bought)

Instructions

1. Mix Cure Ingredients

   Combine kosher salt, granulated sugar, crushed white pepper, lemon zest, and fresh dill in a mixing bowl; stir until evenly distributed.

   Time: PT5M

2. Apply Cure to Salmon

   Place the salmon loin on the tray, then rub the cure mixture thoroughly over both sides of the fish, ensuring an even coating.

   Time: PT5M

3. Room‑Temperature Rest

   Cover the tray with plastic wrap and let the salmon sit at room temperature for about two hours so the salt and sugar begin to dissolve.

   Time: PT2H

   Temperature: 20°C

4. Refrigerate to Cure

   Transfer the covered tray to the refrigerator and let the salmon cure for 24 hours.

   Time: PT24H

   Temperature: 4°C

5. Remove Excess Cure

   After 24 hours, remove the salmon from the tray, wipe off all visible salt and sugar with a clean kitchen towel or paper towel.

   Time: PT5M

6. Slice the Gravlax

   Using a sharp chef’s knife, slice the cured salmon thinly on a slight diagonal, aiming for translucent ribbons.

   Time: PT5M

7. Prepare Sweet Mustard Sauce

   In a small bowl, whisk together Dijon mustard, honey, granulated sugar, red wine vinegar, and water until smooth and glossy.

   Time: PT10M

8. Plate and Serve

   Arrange sliced gravlax on a serving platter, drizzle or serve the sweet mustard sauce on the side, and accompany with slices of Kavring bread.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Salmon Loin: Salmon Belly, Trout Fillet
• Instead of Kosher Salt: Sea Salt
• Instead of Granulated Sugar: Brown Sugar (will alter flavor)
• Instead of White Pepper: Black Pepper (different flavor)
• Instead of Fresh Dill: Dried Dill (use 1 tsp)
• Instead of Lemon Zest: Lemon Peel, Orange Zest (different flavor)
• Instead of Dijon Mustard: Swedish Sweet Mustard, Whole Grain Mustard
• Instead of Honey: Maple Syrup
• Instead of Granulated Sugar: Brown Sugar
• Instead of Red Wine Vinegar: Apple Cider Vinegar
• Instead of Water: None
• Instead of Kavring (Swedish Dark Rye Bread): Rye Crispbread, Pumpernickel

Equipment Needed

• Large Shallow Tray
• Plastic Wrap
• Mixing Bowl
• Small Bowl
• Zester or Microplane
• Chef's Knife
• Cutting Board
• Spatula or Spoon

Critical Steps — Do Not Skip

• Evenly rub cure mixture on both sides of the salmon
• Allow the salmon to cure for the full 24 hours in the refrigerator
• Wipe off excess salt and sugar before slicing
• Balance the sweet mustard sauce flavors to taste

Chef Tips from the Video

• Use equal parts salt and sugar by weight for a balanced cure
• Lemon zest adds citrus aroma without the harsh acidity of juice
• Fresh dill gives the classic Swedish flavor; add a few extra sprigs for garnish
• Slice gravlax at a slight angle for elegant ribbons

Troubleshooting

Storage

Refrigerator: Store sliced gravlax in an airtight container for up to 3 days

Freezer: Wrap tightly and freeze for up to 1 month

Room temperature: Keep Kavring bread at room temperature for up to 5 days

Make-Ahead Tips

• Cure the salmon up to 48 hours in advance; keep it covered in the fridge
• The sweet mustard sauce can be prepared a day ahead and stored refrigerated
• Slice the bread just before serving to retain crispness

Frequently Asked Questions