Homemade Gravlax
HOMEMADE GRAVLAX is a easy Swedish recipe that serves 4. 200 calories per serving. Recipe by Carolina Gelen on YouTube.
Prep: 12 hrs 20 min | Cook: PT0M | Total: 12 hrs 35 min
Cost: $25.50 total, $6.38 per serving
Ingredients
- 2 lb Fresh Salmon Fillet (skin on, pin bones removed)
- 2 Tbsp Coarse Kosher Salt (for curing, not table salt)
- 1 Tbsp Granulated Sugar (balances the salt)
- 1 tsp Black Peppercorns (freshly cracked)
- 1 bunch Fresh Dill (roughly chopped, stems removed)
- 2 Tbsp Vodka (optional) (adds subtle flavor, optional)
Instructions
Prepare the Cure Mix
In a mixing bowl combine the coarse kosher salt, granulated sugar, cracked black pepper, and half of the chopped dill. Stir until evenly mixed.
Time: PT10M
Dry the Salmon
Pat the salmon fillet dry with paper towels to remove surface moisture.
Time: PT5M
Coat the Salmon
Lay the salmon skin‑side down on the baking sheet. Evenly spread the cure mixture over the flesh, pressing gently to adhere. Sprinkle the remaining fresh dill on top.
Time: PT5M
Wrap and Weight
Wrap the salmon tightly in plastic wrap, then place another sheet of plastic wrap on top and press down with a light weight (e.g., a small pan or a few canned goods).
Time: PT5M
Cure in the Refrigerator
Transfer the wrapped salmon to the refrigerator and let it cure for 12–24 hours. The longer the cure, the firmer and more flavorful the gravlax will be.
Time: PT12H
Temperature: 4°C
Finish and Slice
Remove the salmon from the fridge, unwrap, and gently brush off excess cure. Rinse quickly under cold water and pat dry. Slice the gravlax thinly at a slight angle, using a sharp knife.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 20g
- Carbohydrates
- 2g
- Fat
- 13g
- Fiber
- 0g
Dietary info: Pescatarian, Gluten-Free, Keto-Friendly
Allergens: Fish (salmon)
Ingredient Substitutions
- Instead of Fresh Salmon Fillet: Arctic Char, Trout
- Instead of Coarse Kosher Salt: Sea Salt
- Instead of Granulated Sugar: Brown Sugar
- Instead of Black Peppercorns: White Pepper
- Instead of Fresh Dill: Tarragon, Chives
- Instead of Vodka (optional): Gin, White Wine
Equipment Needed
- Mixing Bowl
- Plastic Wrap
- Baking Sheet or Tray
- Small Spoon or Whisk
- Kitchen Scale (optional) (optional)
Critical Steps — Do Not Skip
- Coating the salmon evenly with the cure mixture
- Wrapping the salmon tightly to prevent air exposure
- Allowing the salmon to cure for at least 12 hours in the refrigerator
Chef Tips from the Video
- Use coarse sea salt for a cleaner flavor and better texture.
- Fresh dill gives the authentic bright herb note; avoid dried dill.
- Slice the gravlax at a slight diagonal to create elegant, thin ribbons.
Troubleshooting
The gravlax is too salty.
Rinse the cured salmon briefly under cold water, pat dry, and let it rest for a few minutes before slicing.
The salmon feels mushy and hasn’t firmed up.
Allow it to cure for an additional 6–12 hours; the salt needs more time to draw out moisture.
The cure mixture sticks to the knife while slicing.
Wipe the knife blade with a damp cloth between cuts or lightly oil the blade.
Storage
Refrigerator: Store wrapped gravlax in the fridge for up to 5 days.
Freezer: Freeze tightly wrapped portions for up to 2 months; thaw in the refrigerator before serving.
Room temperature: Do not store at room temperature; keep chilled at all times.
Make-Ahead Tips
- Gravlax can be prepared up to 48 hours in advance; keep it tightly wrapped.
- Slice just before serving to maintain texture and prevent drying.
Frequently Asked Questions
What is the cultural significance and history of gravlax in Swedish cuisine?
Gravlax originated in Scandinavia as a way to preserve salmon by curing it with salt, sugar, and dill. The name comes from the Swedish word "grav" meaning "to bury" because the fish was traditionally buried in the sand above the tide line to cure. Today it is a celebrated appetizer served at holidays and special gatherings.
What are the traditional regional variations of gravlax in Sweden and neighboring Nordic countries?
In Sweden, gravlax is typically cured with dill, salt, sugar, and sometimes a splash of aquavit. In Norway, a similar cured salmon called "rakfisk" may include juniper berries, while Denmark often adds a hint of mustard in the serving sauce. Each region tweaks the spice blend to reflect local tastes.
How is gravlax traditionally served in Sweden?
Traditional Swedish serving of gravlax includes thin slices on crispbread or rye toast, accompanied by a mustard‑dill sauce called "hovmästarsås," along with boiled potatoes, fresh dill, and a glass of aquavit or chilled white wine.
During which celebrations is gravlax commonly enjoyed in Swedish culture?
Gravlax is a staple at Swedish midsummer feasts, Christmas smörgåsbord, and Easter lunches. Its bright flavor pairs well with the festive dishes and is often presented as part of a larger buffet of cold cuts and pickled vegetables.
What makes gravlax special or unique in Swedish cuisine?
Gravlax showcases the Swedish tradition of simple, high‑quality preservation techniques that let the natural flavor of the salmon shine. The balance of salt, sugar, and fresh dill creates a delicate sweet‑savory profile that is both refreshing and luxurious.
What other Swedish dishes pair well with gravlax?
Gravlax pairs beautifully with Swedish potato salad, pickled herring, crisp rye bread, and a dollop of creamy sour cream. It also complements a chilled glass of Swedish pilsner or a light white wine.
How has gravlax evolved over time in modern Swedish cooking?
Modern chefs experiment with additional aromatics like citrus zest, peppercorn blends, or even smoked salt, while still respecting the classic cure ratio. Some restaurants serve gravlax as a component of sushi rolls or atop avocado toast, reflecting contemporary culinary trends.
What are the most common mistakes to avoid when making gravlax at home?
Common errors include using too much salt, not wrapping the salmon tightly enough, and curing for an insufficient amount of time. Over‑curing can make the fish overly salty, while under‑curing leaves it mushy and watery.
Why does this gravlax recipe use a mixture of salt, sugar, and dill instead of a wet brine?
A dry cure draws moisture out of the salmon more gently, concentrating flavor without making the flesh soggy. The sugar balances the salt’s intensity, and dill adds the characteristic herbal note that defines traditional gravlax.
Can I make gravlax ahead of time and how should I store it before serving?
Yes, gravlax can be prepared up to 48 hours in advance. Keep it wrapped tightly in plastic wrap and stored in the refrigerator at 4°C. Slice just before serving to preserve its delicate texture.
What does the YouTube channel Carolina Gelen specialize in?
The YouTube channel Carolina Gelen focuses on home‑cooked, approachable recipes that blend classic techniques with modern twists, often highlighting fresh seafood, seasonal produce, and simple yet flavorful preparations.
How does the YouTube channel Carolina Gelen's approach to Swedish cooking differ from other cooking channels?
Carolina Gelen emphasizes clear, step‑by‑step visual instructions and practical tips for home kitchens, avoiding overly technical jargon. Her Swedish recipes, like this gravlax, are presented with everyday ingredients and minimal equipment, making traditional dishes accessible to a broad audience.
Last updated: September 6, 2026
