Gravlax / Gravlox ( Cured Salmon ) - How TO Make Easy Homemade Gravlax / Gravlox - 2021 Version
GRAVLAX / GRAVLOX ( Cured Salmon ) - HOW TO MAKE EASY HOMEMADE GRAVLAX / GRAVLOX - 2021 Version is a easy Swedish recipe that serves 4. 200 calories per serving. Recipe by Food with Viktor on YouTube.
Prep: 40 min | Cook: 24 hrs 30 min | Total: 25 hrs 25 min
Cost: $15.75 total, $3.94 per serving
Ingredients
- 1 kg Salmon Fillet (Skin on, fresh or wild‑caught, trimmed of excess fat; use half for this recipe)
- 1.5 dl Kosher Salt (Approximately 150 g, used for curing)
- 1.5 dl Granulated Sugar (Approximately 150 g, balances the salt)
- 1 tsp White Pepper (Freshly ground for best flavor; about four generous pinches)
- 1 bunch Fresh Dill (Roughly 30 g, stems used for layering and leaves for garnish)
Instructions
Trim and Portion Salmon
Place the salmon on a cutting board, remove any overly fatty sections, and cut the fillet in half if using a whole side. Keep the skin on and set the piece aside.
Time: PT5M
Mix Cure Ingredients
In a mixing bowl combine the kosher salt, granulated sugar and freshly ground white pepper. Stir until the mixture is uniform.
Time: PT5M
Coat the Salmon with Cure
Spread a thin layer of the cure mixture on the flesh side of the salmon, then flip and coat the skin side as well. Ensure an even coating on all surfaces.
Time: PT5M
Add Dill Layer
Lay fresh dill stems (or whole sprigs) on the bottom of the container, then place the coated salmon on top, skin side down. Sprinkle additional dill leaves over the top of the fish.
Time: PT5M
Weight the Fish
Place a heavy plate or a clean mortar and pestle on top of the salmon to apply even pressure. This helps the cure penetrate uniformly.
Time: PT5M
Room‑Temperature Rest
Cover the container with plastic wrap and let it sit at room temperature for 20–30 minutes so the salt‑sugar mixture begins to melt and draw out moisture.
Time: PT30M
Temperature: 20‑22°C
Refrigerate to Cure
Transfer the covered container to the refrigerator and let the salmon cure for 20–24 hours. The longer the cure, the firmer and more flavorful the gravlax will be.
Time: PT24H
Temperature: 4°C
Rinse and Dry
Remove the weight and plastic wrap. Rinse the salmon briefly under cold water to wash off excess cure, then pat dry with paper towels.
Time: PT5M
Final Dill Garnish
Cover the cured salmon with a generous amount of fresh dill leaves, pressing lightly so the herb adheres to the surface.
Time: PT5M
Slice and Serve
Using a very sharp knife, slice the gravlax thinly at a slight angle. Serve on rye bread, crispbread, or with a mustard‑dill sauce.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Pescatarian, Keto‑Friendly, Paleo‑Friendly
Allergens: Fish, Dill
Ingredient Substitutions
- Instead of Salmon Fillet: Arctic char, Trout
- Instead of Kosher Salt: Sea salt
- Instead of Granulated Sugar: Brown sugar
- Instead of White Pepper: Black pepper (will change flavor)
- Instead of Fresh Dill: Fresh parsley (different flavor), Tarragon (stronger flavor)
Equipment Needed
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Measuring Cup
- Container with Lid
- Plastic Wrap
- Heavy Plate or Weight
- Spoon or Small Spatula
- Refrigerator
Critical Steps — Do Not Skip
- Evenly coat the salmon with the salt‑sugar‑pepper mixture.
- Place fresh dill underneath the fish to infuse flavor and aid moisture release.
- Apply a uniform weight to press the cure into the flesh.
- Maintain proper refrigeration (4°C) for the full 20‑24 hour curing period.
Chef Tips from the Video
- Use freshly ground white pepper for a subtle, aromatic heat.
- If you have a vacuum sealer, seal the salmon with the cure for an even faster cure (12‑16 hours).
- Serve with a classic hovmästarsås (mustard‑dill sauce) for authentic Swedish presentation.
Troubleshooting
The gravlax is too salty.
Rinse the fish longer under cold water and pat dry; you can also soak briefly in cold water (5 minutes) then dry.
The fish remains soft and watery.
Increase curing time to 24 hours or add a little more salt to the cure mixture.
Dill flavor is weak.
Use more dill stems and leaves, and gently crush the stems before layering to release oils.
Storage
Refrigerator: Wrap tightly in plastic wrap or vacuum‑seal; keep for up to 3 days.
Freezer: Freeze in a single layer, wrapped well, for up to 2 months.
Room temperature: Do not store at room temperature after curing; it will spoil quickly.
Make-Ahead Tips
- Gravlax can be cured up to 48 hours for a firmer texture.
- Slice and store the cured salmon in an airtight container; it stays fresh for 3 days.
- Freezing sliced gravlax preserves flavor; thaw in the fridge before serving.
Frequently Asked Questions
What is the cultural significance and history of gravlax in Swedish cuisine?
Gravlax dates back to at least the 18th century in northern Sweden, originally a preservation method where fishermen buried salmon in the sand to cure. It became a celebrated delicacy and is now a staple on Swedish smörgåsbord and festive tables.
What are the traditional regional variations of gravlax in Sweden?
In northern Sweden, gravlax is often cured with a mixture of salt, sugar and dill only, while some southern regions add a splash of aquavit or a light coating of oil before curing. The dill‑heavy version is the most widely recognized across the country.
How is gravlax traditionally served in Sweden?
Traditionally, gravlax is sliced thin and served on rye bread or crispbread with a dollop of hovmästarsås (a mustard‑dill sauce), accompanied by boiled potatoes, pickled cucumbers, and a cold beer or aquavit.
On what occasions is gravlax typically enjoyed in Swedish culture?
Gravlax appears on holiday spreads such as Christmas and Midsummer, at weddings, and during the traditional Swedish “fika” coffee break. It is also a popular starter at summer picnics and smörgåsbord buffets.
What authentic ingredients are essential for traditional Swedish gravlax versus acceptable substitutes?
Authentic gravlax uses fresh salmon, sea or kosher salt, granulated sugar, white pepper and plenty of fresh dill. Substitutes can include Arctic char for the fish, brown sugar for a deeper sweetness, or sea salt instead of kosher salt, though the flavor profile will shift slightly.
What other Swedish dishes pair well with gravlax?
Gravlax pairs beautifully with Swedish rye crispbread, boiled new potatoes, pickled beets, and a classic mustard‑dill sauce. It also complements other smörgåsbord items like meatballs, pickled herring, and cheese spreads.
What are the most common mistakes to avoid when making gravlax at home?
Common errors include using too much salt, not weighting the fish evenly, curing for too short a time, and neglecting to keep the fish refrigerated after the initial room‑temperature step. These can lead to overly salty, mushy, or unsafe gravlax.
Why does this gravlax recipe use a heavy plate weight instead of traditional burial in sand?
Using a heavy plate provides consistent pressure and is hygienic for a modern kitchen, whereas burying in sand was a historical method to keep the fish cool and press out moisture. The weight achieves the same firming effect without the mess.
Can I make gravlax ahead of time and how should I store it?
Yes, gravlax can be prepared up to 48 hours in advance. After curing, wrap it tightly in plastic wrap or vacuum‑seal and keep it refrigerated; it will stay fresh for 3 days. For longer storage, freeze the sliced portions.
What texture and appearance should I look for when the gravlax is done?
The cured salmon should have a firm yet buttery texture, a slightly translucent pink color, and a thin layer of white crystals from the cure on the surface. The flesh should feel springy to the touch and not release excess liquid.
What does the YouTube channel Food with Viktor specialize in?
The YouTube channel Food with Viktor focuses on simple, traditional European recipes, especially Nordic and Scandinavian dishes, presented with clear step‑by‑step instructions and cultural background.
How does the YouTube channel Food with Viktor's approach to Swedish cooking differ from other cooking channels?
Food with Viktor emphasizes historical context, uses minimal ingredients, and often adapts old‑world techniques (like curing fish) for modern home kitchens, whereas many other channels prioritize speed or fusion twists.
Last updated: August 30, 2026
