How to make Gravlax - An amazing salmon recipe - Nordic, cured salmon
How to make Gravlax - An amazing salmon recipe - Nordic, cured salmon is a medium Swedish recipe that serves 6. 200 calories per serving. Recipe by Dan Habberley on YouTube.
Prep: 40 min | Cook: 24 hrs | Total: 25 hrs
Cost: $18.20 total, $3.03 per serving
Ingredients
- 1.5 kg Salmon Fillet (skin on, fresh, side of salmon)
- 200 g Caster Sugar (plain white caster sugar)
- 200 g Kosher Salt (fine grain, not iodized)
- 1 large Lemon Zest (zest only, no pith)
- 1 tsp Ground Turmeric (for color and subtle flavor)
- 15 g Fresh Dill (roughly half a handful, chopped)
- 50 ml Vodka (neutral spirit, helps with curing)
Instructions
Prepare the Salmon
Inspect the fillet for any pin bones by running your finger along the flesh; remove any you find with tweezers. Pat the salmon dry with kitchen towels.
Time: PT10M
Make the Cure Mixture
In a mixing bowl combine 200 g caster sugar, 200 g kosher salt, the zest of one lemon, and 1 tsp ground turmeric. Mix until evenly distributed.
Time: PT5M
Layer the Cure
Spread roughly half of the cure mixture in a shallow dish. Place the salmon skin‑side down on it. Sprinkle the chopped dill over the flesh, drizzle 50 ml vodka, then cover the fish with the remaining cure mixture, pressing gently to ensure full coverage.
Time: PT5M
Cure the Salmon
Cover the dish tightly with plastic wrap or a lid and place it in the refrigerator. Let it cure for at least 12 hours, ideally 24 hours, up to 36 hours for a firmer texture.
Time: PT24H
Temperature: 4°C
Rinse and Dry
Remove the salmon from the fridge, discard the excess cure, and rinse the fillet under cold running water to wash away salt and sugar. Pat dry thoroughly with kitchen towels.
Time: PT5M
Slice Thinly
Using a razor‑sharp fillet knife, slice the gravlax at a 1‑2 mm thickness, cutting against the grain. Arrange the translucent slices on a serving platter.
Time: PT10M
Serve
Serve the gravlax with toasted bread, cream cheese, pickled onions, capers, and extra fresh dill if desired. It works beautifully for breakfast, brunch, or as a starter.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Gluten‑free, Pescatarian, Dairy‑free
Allergens: Fish
Ingredient Substitutions
- Instead of Salmon Fillet: Trout fillet
- Instead of Caster Sugar: Superfine sugar
- Instead of Kosher Salt: Sea salt, Table salt (use half the amount)
- Instead of Lemon Zest: Lemon peel
- Instead of Ground Turmeric: Paprika (for color only)
- Instead of Fresh Dill: Fresh parsley
- Instead of Vodka: Gin, Dry white wine
Equipment Needed
- Mixing Bowl
- Zester or Microplane
- Sharp Fillet Knife
- Cutting Board
- Tweezers or Pin‑Bone Pliers (optional)
- Plastic Wrap or Lid
- Kitchen Towels
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Removing pin bones to avoid unpleasant surprises.
- Ensuring the cure mixture fully coats the flesh.
- Maintaining a consistent refrigeration temperature (around 4°C).
- Slicing the salmon ultra‑thin for the characteristic translucent texture.
Chef Tips from the Video
- Use a very sharp fillet or sashimi knife for the cleanest slices.
- Place a sheet of parchment paper between the cure mixture and the fish to make cleanup easier.
- Add a pinch of pink peppercorns to the cure for a subtle floral note.
Troubleshooting
The gravlax tastes too salty.
Rinse the fillet longer under cold water and pat dry, or reduce the amount of salt in the cure mixture next time.
The texture is mushy rather than firm.
Cure the salmon for a longer period (up to 36 hours) or increase the salt proportion slightly.
Slices are tearing instead of sliding.
Make sure the knife is extremely sharp and slice at a shallow angle; chill the salmon briefly before slicing.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 1 month; thaw in the refrigerator before serving.
Room temperature: Do not store at room temperature; keep chilled.
Make-Ahead Tips
- Gravlax can be prepared up to 3 days in advance; keep it tightly wrapped.
- If you need to store longer, freeze the cured salmon in a vacuum‑sealed bag.
Frequently Asked Questions
What is the cultural significance and history of gravlax in Swedish cuisine?
Gravlax originated in Scandinavia as a preservation method where fishermen would bury (grav) salted salmon in the sand to cure. Over time it evolved into a celebrated delicacy served at festive gatherings and as part of the traditional Swedish smörgåsbord.
What are the traditional regional variations of gravlax in Sweden?
In Sweden, gravlax is typically flavored with dill, sugar, and salt. Some regions add mustard‑dill sauce (hovmästarsås) on the side, while others incorporate juniper berries or a splash of aquavit for extra aromatic depth.
How is gravlax traditionally served in Sweden?
Traditional Swedish gravlax is sliced very thin and served on crispbread or rye toast with a dollop of mustard‑dill sauce, accompanied by boiled potatoes, pickled cucumbers, and a cold glass of aquavit or light beer.
During which occasions is gravlax commonly enjoyed in Swedish culture?
Gravlax is a staple at midsummer celebrations, Christmas smörgåsbord, Easter lunches, and other festive gatherings where a refined yet simple fish dish is appreciated.
What makes gravlax special compared to other cured fish dishes in Scandinavian cuisine?
Gravlax’s hallmark is its delicate balance of sweet and salty flavors, bright lemon zest, and fresh dill, creating a buttery texture that is less intense than smoked salmon yet more aromatic than plain cured fish.
What are the most common mistakes to avoid when making gravlax at home?
Common errors include using too much salt, not covering the fish fully, curing at a temperature above 4 °C, and slicing with a dull knife. Each of these can lead to overly salty, unevenly cured, or unsafe results.
Why does this gravlax recipe use vodka instead of another spirit?
Vodka is neutral and helps to break down the fish proteins slightly, aiding the curing process without adding competing flavors. It also contributes a subtle moisture component that keeps the cure mixture from drying out.
Can I make gravlax ahead of time and how should I store it?
Yes, gravlax can be prepared up to three days in advance. Keep it tightly wrapped in plastic wrap or an airtight container in the refrigerator. For longer storage, freeze it in a vacuum‑sealed bag for up to one month.
What texture and appearance should I look for when my gravlax is done?
The cured salmon should feel firm to the touch, have a slightly translucent pink color, and the surface will be lightly dusted with the cure mixture. When sliced, the pieces should be thin enough to see through and have a buttery sheen.
What does the YouTube channel Dan Habberley specialize in?
The YouTube channel Dan Habberley focuses on practical, no‑nonsense cooking tutorials that emphasize technique, cost‑effective ingredients, and clear step‑by‑step guidance for home cooks.
How does the YouTube channel Dan Habberley's approach to Scandinavian cooking differ from other cooking channels?
Dan Habberley’s approach to Scandinavian dishes, like this gravlax, highlights simplicity, budget‑friendly sourcing (e.g., buying whole salmon sides), and minimal equipment, whereas many other channels often use specialty tools or elaborate flavorings.
Last updated: August 29, 2026
