Norway Gravlax – How to Make Traditional Salt Cured Salmon with Dill Authentic Nordic Recipe

Ingredients

• 1.5 lb Salmon Fillet (center‑cut, skin on, fresh Norwegian or high‑quality Atlantic salmon)
• 0.25 cup Coarse Kosher Salt (coarse grains for even curing)
• 0.25 cup Granulated Sugar (white granulated sugar)
• 1 tsp Whole Black Peppercorns (crushed lightly)
• 1 bunch Fresh Dill (about 1 cup loosely packed, chopped half for cure, half for sauce)
• 0.33 cup Prepared Mustard (Dijon or whole‑grain mustard)
• 2 tbsp Granulated Sugar (for the sauce)
• 1 tbsp White Wine Vinegar (adds acidity to the sauce)
• 0.5 tsp Salt (fine table or kosher salt)
• 0.25 tsp Ground Black Pepper (freshly ground)
• 0.25 cup Extra Virgin Olive Oil (for emulsifying the sauce)
• 0.33 cup Fresh Dill (chopped, for the sauce)

Instructions

1. Prepare the Salmon

   Rinse the salmon fillet under cold water, pat dry with paper towels, place skin‑side down on a cutting board, and use a sharp knife to check for and remove any pin bones.

   Time: PT5M

2. Mix Salt‑Sugar Cure

   In a small bowl combine the coarse kosher salt and granulated sugar; stir until evenly blended.

   Time: PT3M

3. Prepare Dill‑Pepper Mixture

   Lightly crush the whole black peppercorns, then mix them with half of the fresh dill in the same bowl.

   Time: PT3M

4. Apply Cure and Roll Salmon

   Rub the salt‑sugar mixture evenly over the flesh side of the salmon, then spread the dill‑pepper mixture over it. Roll the fillet tightly, tuck the ends, and wrap securely with plastic wrap or parchment paper.

   Time: PT10M

5. Cure the Salmon

   Place the wrapped salmon in a shallow dish, press down to keep it flat, cover with plastic wrap, and refrigerate for 2–3 days. Flip the salmon every 12 hours to ensure even curing.

   Time: PT72H

   Temperature: 4°C

6. Make Mustard‑Dill Sauce

   While the salmon cures, whisk together prepared mustard, 2 tbsp sugar, white wine vinegar, 0.5 tsp salt, and 0.25 tsp ground black pepper. Slowly whisk in the olive oil until the sauce emulsifies, then stir in the remaining fresh dill.

   Time: PT10M

7. Rest the Cured Salmon

   After the curing period, remove the salmon from the refrigerator, unwrap, and let it sit at room temperature for about 30 minutes before slicing.

   Time: PT30M

8. Rinse and Dry

   Rinse the cured salmon under cold water to remove excess salt and cure mixture, then pat dry thoroughly with paper towels.

   Time: PT5M

9. Thinly Slice the Gravlax

   Using a very sharp knife, slice the salmon as thinly as possible, cutting against the grain. Aim for translucent slices about 1‑2 mm thick.

   Time: PT10M

10. Plate and Serve

    Arrange the slices on a platter or individual plates, add a dollop of mustard‑dill sauce on each slice, and garnish with extra fresh dill. Serve with dark rye bread, boiled baby potatoes, or pickled vegetables.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g