Swedish Gravlax
SWEDISH GRAVLAX is a medium Swedish recipe that serves 4. 200 calories per serving. Recipe by Food with Viktor on YouTube.
Prep: 1 hr 24 min | Cook: 24 hrs | Total: 25 hrs 39 min
Cost: $21.15 total, $5.29 per serving
Ingredients
- 1 kg Salmon Fillet with Skin (fresh, skin on, pin‑bone side down)
- 100 ml Kosher Salt (coarse, for curing)
- 150 ml Granulated Sugar (white granulated)
- 10 ml White Pepper Seeds (whole seeds, lightly crushed)
- 30 g Fresh Dill (stems removed, roughly chopped and lightly smashed)
- 1 pcs Lemon Zest (zest of one lemon, optional for extra freshness)
Instructions
Remove Pin‑Bones
Feel the flesh of the salmon with clean fingers and pull out any hard pin‑bones using clean pliers.
Time: PT10M
Prepare Cure Mix
In a mortar combine 100 ml salt, 150 ml sugar and 10 ml white pepper seeds; grind until the pepper is broken up but not a fine powder.
Time: PT5M
Prep Fresh Dill
Roughly chop the dill and smash the stems with the back of a knife to release aromatics.
Time: PT2M
Add Lemon Zest (Optional)
Zest one lemon directly into the mortar and give it a quick stir to combine with the cure mixture.
Time: PT2M
Rub Cure onto Salmon
Evenly coat both sides of the salmon with the cure mixture, pressing gently so the salt‑sugar‑pepper blend adheres fully.
Time: PT5M
Room‑Temperature Rest
Place the coated salmon on a plate and let it sit at room temperature for one hour so the salt and sugar begin to draw out moisture.
Time: PT1H
Bag and Weight
Transfer the salmon to a plastic zip‑top bag (or vacuum bag). If not vacuum‑sealed, press out as much air as possible and place a heavy weight on top to ensure contact with the cure.
Time: PT5M
Refrigerate to Cure
Refrigerate the weighted bag for 24 hours. Flip the bag once or twice during this period for even curing.
Time: PT24H
Temperature: 4°C
Remove Excess Cure
After 24 hours, take the salmon out, gently brush off excess salt, sugar and herbs with your hands—do not rinse completely; a light coating adds flavor.
Time: PT5M
Slice Thinly
Using a fish knife (or a very sharp chef’s knife), slice the gravlax into ultra‑thin pieces, cutting at a slight angle and trimming the fattier belly if desired.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten-Free, Keto-friendly
Allergens: Fish
Ingredient Substitutions
- Instead of Kosher Salt: Sea Salt
- Instead of Granulated Sugar: Brown Sugar
- Instead of White Pepper Seeds: Black Pepper
- Instead of Fresh Dill: Tarragon
- Instead of Lemon Zest: Orange Zest
Equipment Needed
- Mortar and Pestle
- Mixing Bowl
- Plastic Zip‑Top Bag
- Heavy Weight (e.g., canned goods) (optional)
- Fish Knife
- Pliers (optional)
- Cutting Board
Critical Steps — Do Not Skip
- Remove Pin‑Bones
- Rub Cure onto Salmon
- Refrigerate to Cure
- Slice Thinly
Chef Tips from the Video
- For an extra burst of freshness, drizzle a little dill‑infused olive oil over the sliced gravlax before serving.
- Serve with a classic Swedish mustard‑dill vinaigrette (hovmästarsås) and crisp rye bread.
Troubleshooting
The gravlax is too salty.
Gently rinse the surface with cold water, pat dry, and let it rest uncovered in the fridge for 30 minutes to draw out excess salt.
The fish feels mushy after curing.
Reduce the curing time to 12‑16 hours or use a slightly lower salt‑to‑sugar ratio.
Pin‑bones remain after the first pass.
Feel the flesh again after the initial removal; use a pair of clean tweezers or pliers to extract any missed bones.
Storage
Refrigerator: Store sliced gravlax in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Gravlax can be cured up to 48 hours for a deeper flavor; just keep it sealed and refrigerated.
- Slice only what you’ll serve immediately; sliced gravlax keeps best when left whole and sliced on demand.
Frequently Asked Questions
What is the cultural significance and history of Gravlax in Swedish cuisine?
Gravlax dates back to the 1600s when fishermen buried salted salmon in the sand ("grav" means grave) to cure it slowly. It became a prized delicacy in Sweden, traditionally served at midsummer feasts and as a starter during festive gatherings.
How was Gravlax originally prepared before modern refrigeration?
Historically, the salmon was buried in a shallow pit of sand or gravel, covered with a mixture of salt, sugar, and herbs, and left to cure for several days underground. The cold of the earth acted as a natural refrigerator.
What regional variations of Gravlax exist within Scandinavia?
In Norway, a similar cured salmon called "rakfisk" is sometimes smoked after curing. In Denmark, dill is often replaced with chives, and a splash of aquavit may be added to the cure mixture for extra flavor.
What occasions is Gravlax traditionally served at in Sweden?
Gravlax is a staple on the Swedish smörgåsbord, especially during midsummer, Christmas, and Easter celebrations. It is also common at weddings and holiday brunches as a refined appetizer.
What authentic ingredients are essential for traditional Swedish Gravlax?
The classic recipe uses fresh salmon, coarse salt, granulated sugar, whole white pepper, fresh dill, and optionally a hint of lemon zest. Traditional versions avoid smoked or dried herbs.
What dishes pair well with Gravlax in a Swedish meal?
Gravlax pairs beautifully with Swedish mustard‑dill sauce (hovmästarsås), crisp rye or crispbread, boiled potatoes, and a glass of chilled aquavit or crisp white wine.
What are the most common mistakes to avoid when making Gravlax at home?
Common errors include over‑curing (making the fish too salty), uneven distribution of the cure, and not removing all pin‑bones. Also, failing to keep the salmon refrigerated during the 24‑hour cure can lead to spoilage.
Why does this Gravlax recipe use a 1 hour room‑temperature rest before refrigeration?
The brief room‑temperature rest allows the salt and sugar to start drawing moisture from the flesh, creating a thin brine that helps the cure penetrate evenly once the fish is refrigerated.
Can I make Gravlax ahead of time and how should I store it?
Yes, Gravlax can be prepared up to 48 hours in advance. Keep it sealed in an airtight container in the refrigerator; for longer storage, wrap tightly and freeze for up to two months.
What does the YouTube channel Food with Viktor specialize in?
Food with Viktor focuses on simple, technique‑driven recipes from around the world, often highlighting traditional dishes and explaining the cultural background behind each preparation.
How does the YouTube channel Food with Viktor's approach to Swedish cooking differ from other cooking channels?
Food with Viktor emphasizes hands‑on, step‑by‑step guidance while sharing historical context, and he often uses minimal equipment to make classic Swedish dishes like Gravlax accessible to home cooks without specialized tools.
Last updated: August 29, 2026
