Easy Homemade Graved Salmon with 3 Sauces / Gravlax ✪ MyGerman.Recipes
Easy Homemade Graved Salmon with 3 Sauces / Gravlax ✪ MyGerman.Recipes is a medium Scandinavian recipe that serves 4. 210 calories per serving. Recipe by My German Recipes on YouTube.
Prep: 45 min | Cook: 48 hrs | Total: 49 hrs
Cost: $18.26 total, $4.56 per serving
Ingredients
- 800 g Salmon Fillet (skin on, preferably wild-caught; remove any pin bones)
- 30 g Fresh Dill (including stems, roughly chopped for cure; reserve some tips for sauces)
- 100 g Granulated Sugar (for curing mixture)
- 100 g Kosher Salt (for curing mixture; coarse texture helps draw out moisture)
- 2 tbsp Dill Tips (finely chopped for dill mustard sauce)
- 4 tbsp Sugar (for dill mustard sauce)
- 3 tbsp Extra Hot Mustard (spicy German-style mustard; can substitute with regular Dijon)
- 3 tbsp Mild Mustard (German mild mustard; use any smooth yellow mustard)
- 3 tbsp Honey Mustard (leftover from previous recipe; optional)
- 3 tbsp White Wine Vinegar (for dill mustard sauce)
- 5 tbsp Sunflower Oil (drizzle slowly into sauce to emulsify)
- 6 tbsp Honey (for honey mustard sauce)
- 3 tbsp Stone Ground Mustard (German stone‑ground mustard; any coarse mustard works)
- 1 tsp Freshly Ground Black Pepper (for honey mustard sauce)
- 1 tbsp Lemon Juice (adds brightness to honey mustard sauce)
- 1 tbsp Gravlax Juice (liquid collected from cured salmon; optional for extra flavor)
- 120 ml Heavy Cream (whipped to soft peaks for horseradish cream sauce)
- 2 tbsp Prepared Horseradish Cream (store‑bought; can substitute with freshly grated horseradish mixed with a little cream)
- 1 tsp Sugar (for horseradish sauce) (balances the heat)
- Pinch Salt (optional for horseradish sauce)
Instructions
Prepare the Salmon
Rinse the salmon under cold water, pat dry with kitchen paper towels, trim the flat side if present, and run your fingers over the flesh to locate and remove any pin bones using tweezers.
Time: PT10M
Chop the Dill
Roughly chop the dill, stems included, as it will be mixed into the cure. Reserve a small amount of dill tips for the sauces.
Time: PT5M
Make the Curing Mix
In a bowl combine the kosher salt, granulated sugar, and the chopped dill. Mix until evenly distributed.
Time: PT3M
Layer and Press the Salmon
Place a thin layer of the curing mix on the bottom of the large container, lay the salmon skin‑side down, then cover the flesh side with the remaining cure. Place the smaller container on top and add a weight (e.g., a canned good or gym weight). Cover with plastic wrap and refrigerate.
Time: PT5M
Cure for 48 Hours
Leave the weighted salmon in the refrigerator for at least 48 hours. The fish will release moisture and become firmer.
Time: PT48H
Temperature: 4°C
Unwrap and Clean the Salmon
After 48 hours, remove the weight and the top container. Brush off excess dill and cure crystals with a soft brush; do not rinse with water.
Time: PT5M
Slice the Gravlax
Place the salmon on a cutting board with the skin side down. Using a very sharp knife, slice thinly at a shallow angle, cutting towards the tail end. Aim for uniform, translucent slices.
Time: PT5M
Prepare Dill Mustard Sauce
Finely chop dill tips. In a bowl combine 4 tbsp sugar, 3 tbsp extra hot mustard, 3 tbsp mild mustard, 3 tbsp honey mustard, 3 tbsp white wine vinegar, and slowly drizzle in 5 tbsp sunflower oil while whisking to emulsify.
Time: PT10M
Prepare Honey Mustard Sauce
Finely chop dill tips again. In a separate bowl mix 6 tbsp honey, 3 tbsp stone‑ground mustard, a pinch of freshly ground black pepper, 1 tbsp lemon juice, and 1 tbsp gravlax juice. Stir until smooth.
Time: PT10M
Prepare Horseradish Cream Sauce
Whip 120 ml heavy cream to soft peaks. Gently fold in 2 tbsp prepared horseradish cream, 1 tsp sugar, and a pinch of salt until just combined.
Time: PT10M
Serve
Arrange the sliced gravlax on a platter. Serve with the three sauces on the side, along with rye bread, boiled potatoes, or crispbread as desired.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Gluten‑free, Pescatarian, Keto‑friendly
Allergens: Fish, Mustard, Dairy, Honey
Ingredient Substitutions
- Instead of Salmon Fillet: Arctic char, Trout
- Instead of Fresh Dill: Tarragon, Chives
- Instead of Granulated Sugar: Brown sugar
- Instead of Kosher Salt: Sea salt
- Instead of Dill Tips: Chives
- Instead of Sugar: Honey
- Instead of Extra Hot Mustard: Dijon mustard
- Instead of Mild Mustard: Yellow mustard
- Instead of Honey Mustard: Honey mixed with mustard
- Instead of White Wine Vinegar: Apple cider vinegar
- Instead of Sunflower Oil: Canola oil, Olive oil (light)
- Instead of Honey: Maple syrup
- Instead of Stone Ground Mustard: Coarse mustard
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Lemon Juice: Lime juice
- Instead of Gravlax Juice: Additional white wine vinegar
- Instead of Heavy Cream: Half‑and‑half
- Instead of Prepared Horseradish Cream: Fresh grated horseradish + cream
- Instead of Sugar (for horseradish sauce): Honey
Equipment Needed
- Large Non‑Reactive Container
- Smaller Container
- Weight
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Whisk (optional)
- Measuring Spoons
- Measuring Cups
- Kitchen Paper Towels
- Plastic Wrap (optional)
Critical Steps — Do Not Skip
- Curing the salmon for a full 48 hours in the refrigerator.
- Pressing the salmon with a weight to expel moisture evenly.
- Not washing the cured salmon after removal of the cure; only brush off excess.
- Slicing the salmon at a shallow angle toward the tail for thin, delicate slices.
Chef Tips from the Video
- Use a non‑reactive container (glass or stainless steel) to avoid metallic flavors.
- A light dusting of extra dill on the serving platter adds visual appeal.
- If you cannot find extra hot mustard, blend regular mustard with a pinch of cayenne pepper.
Troubleshooting
Salmon is still too soft after 48 hours.
Add another 12‑hour curing period with the weight; ensure the container is tightly sealed and the fridge stays at 4 °C.
Sauce separates or looks oily.
Whisk the oil in a thin stream while the mixture is still liquid; if separation occurs, slowly re‑whisk in a little more vinegar or water.
Fish tastes overly salty.
Rinse the cure off gently with a damp paper towel and pat dry before slicing; next time reduce salt to 80 g for 800 g salmon.
Storage
Refrigerator: Store sliced gravlax in an airtight container for up to 7 days.
Freezer: Freeze in a vacuum‑sealed bag for up to 2 months; thaw in the refrigerator before serving.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The gravlax can be cured up to 5 days in advance; keep it wrapped tightly.
- All three sauces keep well refrigerated for 3‑4 days; make them a day ahead for deeper flavor.
- Slice the gravlax just before serving to maintain texture.
Frequently Asked Questions
What is the cultural significance and history of gravlax (graved salmon) in Scandinavian cuisine?
Gravlax originated in the Nordic region where fishermen would bury fresh salmon in the sand with salt, sugar, and dill to preserve it for winter voyages. The burial ("grav" in Swedish) allowed the fish to ferment slightly, creating a long‑lasting, flavorful protein that became a staple at celebrations and holiday feasts.
What are the traditional regional variations of gravlax in Sweden, Norway, and Denmark?
In Sweden, gravlax is often served with a sweet mustard‑dill sauce called "hovmästarsås." Norway adds a splash of aquavit to the cure, while Denmark sometimes includes a hint of juniper berries. Each region tweaks the cure or accompanying sauce to reflect local tastes.
How is gravlax traditionally served in Scandinavian households during celebrations?
Gravlax is typically presented thinly sliced on a platter with rye bread, crispbread, boiled potatoes, and a dill‑mustard sauce. It appears on Christmas and New Year’s tables, as well as at midsummer gatherings, often accompanied by snaps or aquavit.
What occasions or celebrations is gravlax traditionally associated with in German‑Scandinavian cuisine?
In Germany, especially in the north, gravlax is popular at New Year’s Eve buffets, brunches, and Oktoberfest‑style gatherings. It is also a common starter for wedding receptions and holiday feasts where a light, elegant fish dish is desired.
What are the authentic traditional ingredients for gravlax versus acceptable substitutes?
Authentic gravlax uses fresh salmon, coarse sea or kosher salt, granulated sugar, and fresh dill. Acceptable substitutes include Arctic char for salmon, brown sugar for a deeper flavor, and tarragon or chives if dill is unavailable, though the classic taste changes slightly.
What other Scandinavian dishes pair well with gravlax?
Gravlax pairs beautifully with Swedish "Janssons frestelse" (potato casserole), Norwegian "Rømmegrøt" (sour cream porridge), and Danish "Smørrebrød" topped with pickled herring. Light salads with mustard‑dill dressing also complement the cured fish.
What are the most common mistakes to avoid when making gravlax at home?
Common errors include using too much salt, not pressing the fish firmly enough, curing for less than 48 hours, and rinsing the cured fish which removes flavor. Also, slicing against the grain results in tough pieces; always cut towards the tail at a shallow angle.
Why does this gravlax recipe use a heavy weight instead of simply folding the fish over the cure?
Applying a weight forces the cure to penetrate evenly and extracts excess moisture, resulting in a firmer texture that can be sliced thinly. Without pressure, the fish may stay too soft and the cure may sit unevenly, leading to inconsistent flavor.
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 tightly wrapped in plastic wrap or an airtight container in the refrigerator at 4 °C. Slice just before serving to maintain the best texture.
What texture and appearance should I look for when the gravlax is done curing?
The cured salmon should feel firm to the touch, with a slight give, and have a pale pink color. The surface will be dry and may have a faint sheen from the dissolved cure. If it feels mushy or overly wet, it needs more curing time.
What does the YouTube channel My German Recipes specialize in?
The YouTube channel My German Recipes focuses on classic and modern German home cooking, offering step‑by‑step tutorials for traditional dishes, regional specialties, and everyday comfort food with a clear emphasis on technique and affordability.
How does the YouTube channel My German Recipes' approach to Scandinavian cooking differ from other cooking channels?
My German Recipes blends German culinary sensibility—emphasizing simplicity, cost‑effectiveness, and thorough explanations—with authentic Scandinavian recipes. The channel often adapts Nordic dishes using ingredients readily available in German supermarkets, whereas many other channels may assume access to specialty Nordic products.
Last updated: August 31, 2026
