How to Make Dill Infused Gravlax with Mustard Sauce
How to Make Dill Infused Gravlax with Mustard Sauce is a easy Norwegian recipe that serves 4. 200 calories per serving. Recipe by Kvaroy Arctic Salmon on YouTube.
Prep: 20 min | Cook: 48 hrs | Total: 48 hrs 35 min
Cost: $45.35 total, $11.34 per serving
Ingredients
- 1 kg Arctic Salmon Fillet (skin on, pin bones removed)
- 2 tablespoons Kosher Salt (coarse, for curing)
- 2 tablespoons Granulated Sugar (white sugar)
- 1 bunch Fresh Dill (roughly chopped, stems included for flavor)
- 2 tablespoons Dijon Mustard (smooth, not grainy)
- 1 tablespoon Honey (light honey)
- 1 tablespoon White Wine Vinegar (or apple cider vinegar)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 1 teaspoon Fresh Dill (for sauce) (finely chopped)
Instructions
Prepare the Cure Mix
In a mixing bowl combine the kosher salt, granulated sugar, and roughly chopped fresh dill until evenly distributed.
Time: PT5M
Apply the Cure to the Salmon
Place the salmon fillet skin‑side down on a clean cutting board. Pat the flesh dry, then spread the cure mixture evenly over the entire surface, pressing gently to adhere.
Time: PT5M
Wrap and Refrigerate
Wrap the cured salmon tightly in plastic wrap, place it in a shallow dish, and refrigerate at 2‑4°C for 48 hours, turning the package once after 24 hours.
Time: PT48H
Temperature: 2-4°C
Rinse and Pat Dry
After 48 hours, unwrap the salmon, discard the excess cure, rinse the fillet quickly under cold water, and pat dry with paper towels.
Time: PT5M
Slice the Gravlax
Using a very sharp knife, slice the salmon at a slight angle into thin (≈2 mm) pieces, starting at the tail end and working toward the head.
Time: PT5M
Prepare the Mustard‑Dill Sauce
In a small bowl whisk together Dijon mustard, honey, white wine vinegar, olive oil, and the finely chopped dill until smooth and slightly glossy.
Time: PT10M
Serve
Arrange the gravlax slices on a platter, drizzle or serve alongside the mustard‑dill sauce, and garnish with extra dill if desired. Serve with rye bread, boiled potatoes, or crisp crackers.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 20 g
- Carbohydrates
- 2 g
- Fat
- 13 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten‑free, Keto‑friendly
Allergens: Fish, Mustard, Honey
Ingredient Substitutions
- Instead of Arctic Salmon Fillet: Atlantic salmon fillet
- Instead of Kosher Salt: Sea salt
- Instead of Granulated Sugar: Brown sugar
- Instead of Fresh Dill: Tarragon, Fennel fronds
- Instead of Dijon Mustard: Whole grain mustard
- Instead of Honey: Maple syrup
- Instead of White Wine Vinegar: Lemon juice
- Instead of Olive Oil: Canola oil
- Instead of Fresh Dill (for sauce): Chives
Equipment Needed
- Cutting Board
- Kitchen Scale
- Mixing Bowl
- Plastic Wrap
- Refrigerator
- Sharp Chef's Knife
- Small Bowl and Whisk
Critical Steps — Do Not Skip
- Ensuring the cure mixture fully contacts the salmon surface.
- Maintaining a consistent refrigeration temperature (2‑4°C) for the full 48‑hour period.
- Slicing the cured salmon thinly and at an angle for proper texture.
Chef Tips from the Video
- For an extra aromatic note, add a few crushed pink peppercorns to the cure mixture.
- Lightly toast rye bread before serving to add crunch and contrast.
- Use a chilled plate for serving; the cold surface keeps the gravlax fresh longer.
Troubleshooting
The gravlax tastes too salty.
Rinse the cured salmon briefly under cold water and pat dry before slicing; you can also reduce the salt amount in the cure by 25 % next time.
The texture is mushy rather than firm.
Ensure the salmon is fully dry before applying the cure and keep the refrigerator temperature at or below 4°C for the full 48 hours.
The mustard sauce separates.
Whisk the oil in a thin stream while continuously mixing; if separation occurs, slowly whisk in a little more mustard to re‑emulsify.
Storage
Refrigerator: Store wrapped gravlax in the refrigerator 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; salmon is perishable.
Make-Ahead Tips
- The cure can be prepared up to 5 days in advance; keep it refrigerated.
- The mustard‑dill sauce improves after resting for 30 minutes, so make it earlier in the day.
Frequently Asked Questions
What is the cultural significance and history of gravlax in Norwegian cuisine?
Gravlax originates from medieval Norway where fishermen buried salmon in sand to preserve it through natural fermentation. The name means “buried salmon,” and the technique evolved into the modern dry‑cure method, becoming a celebrated delicacy served at celebrations and festive meals across Scandinavia.
What traditional regional variations of gravlax exist within Norway and the broader Scandinavian region?
In northern Norway, the cure often includes juniper berries and a higher salt ratio, while in Sweden a sweeter version called “gravlax” adds more sugar and sometimes a splash of aquavit. Finnish variations may incorporate dill and a hint of orange zest for brightness.
How is gravlax traditionally served in Norway?
Traditionally, gravlax is sliced thinly and served on crisp rye bread or flatbread with a mustard‑dill sauce (hovmästarsås). It is often accompanied by boiled potatoes, pickled cucumbers, and a glass of aquavit or crisp white wine.
During which occasions is gravlax typically enjoyed in Norwegian culture?
Gravlax is a staple at Christmas, Easter, and midsummer celebrations, as well as at weddings and formal gatherings where a refined yet simple seafood starter is desired.
What makes gravlax special or unique in Scandinavian cuisine?
Gravlax showcases the Scandinavian emphasis on preserving the natural flavor of high‑quality fish using minimal ingredients—salt, sugar, and dill—allowing the salmon’s buttery texture and subtle sweetness to shine.
What are the most common mistakes to avoid when making gravlax at home?
Common errors include using too much salt, not keeping the fish consistently cold, and slicing the salmon too thick. Over‑curing can make the fish overly salty, while insufficient curing leaves it under‑flavored.
Why does this gravlax recipe use a 48‑hour refrigeration period instead of a shorter cure?
A 48‑hour cure allows the salt and sugar to fully penetrate the thick salmon fillet, creating the characteristic smooth, slightly sweet, and buttery texture. Shorter cures may result in uneven flavor and a firmer, less tender bite.
Can I make gravlax ahead of time and how should I store it before serving?
Yes, gravlax can be prepared up to five days in advance. Keep it wrapped tightly in plastic wrap and stored in the refrigerator at 2‑4°C. For longer storage, freeze the cured salmon in an airtight bag for up to two months and thaw in the fridge before serving.
What texture and appearance should I look for when the gravlax is finished?
The cured salmon should have a uniform pink‑orange hue, a slightly glossy surface, and a firm yet buttery texture that yields gently under a light press. Thin slices should be translucent and melt in the mouth without feeling mushy.
How do I know when the gravlax is done curing?
After 48 hours, the salmon will feel firmer, and the cure will have drawn out a thin layer of moisture that can be rinsed away. A quick taste test should reveal a balanced salty‑sweet flavor with a subtle dill aroma.
What does the YouTube channel Kvaroy Arctic Salmon specialize in?
The YouTube channel Kvaroy Arctic Salmon specializes in showcasing Arctic seafood, particularly wild‑caught Norwegian salmon, using traditional Nordic techniques such as gravlax, smoked salmon, and other preservation methods while emphasizing sustainability and flavor.
How does the YouTube channel Kvaroy Arctic Salmon's approach to Norwegian cooking differ from other seafood channels?
Kvaroy Arctic Salmon focuses on authentic, minimally processed preparations that highlight the natural quality of Arctic salmon, often filming on location in Norway and providing detailed background on the fish’s origin, whereas many other channels rely on generic recipes or farmed fish.
Last updated: September 1, 2026
