Scandinavian Gravlax - Salmon Recipe
Scandinavian Gravlax - Salmon Recipe is a easy Scandinavian recipe that serves 6. 200 calories per serving. Recipe by Kin on YouTube.
Prep: 20 min | Cook: PT0M | Total: 35 min
Cost: $19.64 total, $3.27 per serving
Ingredients
- 2.5 lb Salmon Side (boneless, skin on; ask fishmonger to descale and debone)
- 0.25 cup Coarse Sea Salt (coarse)
- 0.25 cup Granulated Sugar (white granulated)
- 2 tbsp Fresh Dill (chopped)
- 1 tsp Black Peppercorns (crushed)
- 1 tsp Juniper Berries (crushed, optional)
Instructions
Prepare the Salmon
Pat the salmon dry with paper towels, ensure the skin side is down, and place on a cutting board.
Time: PT5M
Make the Cure Mix
In a small bowl combine coarse sea salt, granulated sugar, crushed black peppercorns, crushed juniper berries (if using), and chopped fresh dill.
Time: PT5M
Apply the Cure
Spread a thin layer of the cure mix on the bottom of the salmon, then coat the top and sides generously, pressing the mixture into the flesh.
Time: PT5M
Wrap the Salmon
Lay several sheets of plastic wrap over the salmon, then tightly roll and seal, ensuring no air pockets.
Time: PT3M
Weight and Refrigerate
Place the wrapped salmon in a shallow baking dish, set a second pan or weight on top, and refrigerate at 4°C.
Time: PT2M
Temperature: 4°C
Cure the Salmon
Leave the salmon in the refrigerator for at least 48 hours; you may cure up to 72 hours for a stronger flavor.
Time: PT48H
Temperature: 4°C
Rinse and Dry
Remove the salmon from the fridge, unwrap, rinse under cold running water to wash off excess cure, then pat dry with paper towels.
Time: PT5M
Slice and Serve
Using a very sharp knife, slice the gravlax cross‑grain into paper‑thin ribbons and arrange on a platter. Garnish with capers, sliced cornichons, red onion, and fresh dill. Serve with bagels and cream cheese or mustard sauce.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 20g
- Carbohydrates
- 5g
- Fat
- 12g
- Fiber
- 0g
Dietary info: Pescatarian, Gluten-free (if served without bread), Keto-friendly
Allergens: Fish, Dairy (if serving with cream cheese), Mustard (if using mustard sauce)
Ingredient Substitutions
- Instead of Salmon Side: Arctic char, Trout
- Instead of Coarse Sea Salt: Kosher salt
- Instead of Granulated Sugar: Brown sugar, Honey
- Instead of Fresh Dill: Dried dill (1 tsp)
- Instead of Black Peppercorns: White pepper
- Instead of Juniper Berries: Allspice (1/2 tsp)
Equipment Needed
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Small Bowl
- Plastic Wrap
- Baking Dish
- Weight Pan
- Paper Towels
- Serving Platter
Critical Steps — Do Not Skip
- Coat salmon thoroughly with salt‑sugar‑herb mixture
- Wrap tightly and seal with multiple layers of plastic wrap
- Weigh down and refrigerate for at least 48 hours
- Rinse and dry before slicing
- Slice paper‑thin for serving
Chef Tips from the Video
- Use fresh dill for the brightest flavor; dried dill can be used but reduces aroma.
- Press the weight evenly across the whole fillet to achieve uniform moisture loss.
- A glass baking dish lets you see the liquid that is drawn out, helping you monitor the cure.
Troubleshooting
The gravlax tastes too salty.
Rinse the fish thoroughly and pat dry; next time reduce the salt to 3 tbsp per 2.5 lb salmon.
The flesh is still soft and not firm enough to slice thinly.
Extend the curing time to 72 hours and ensure the weight is pressing evenly.
The slices are tearing instead of staying whole.
Use a very sharp, thin‑sliced knife and slice at a slight angle while the fish is still cold.
Storage
Refrigerator: Wrapped tightly, keep in the refrigerator up to 7 days.
Freezer: Freeze in an airtight bag for up to 2 months.
Room temperature: Do not store at room temperature.
Make-Ahead Tips
- Cure the salmon up to 5 days in advance and keep sealed.
- Slice just before serving to maintain texture.
- Prepare mustard sauce or cream cheese spreads ahead of time.
Frequently Asked Questions
What is the cultural significance and history of Gravlax in Scandinavian cuisine?
Gravlax originated as a preservation method in the Viking era, where fishermen buried salted fish in the sand to cure. Over centuries it became a celebrated appetizer served at holidays, smorgasbords, and festive gatherings across Sweden, Norway, and Denmark.
What are the traditional regional variations of Gravlax in Sweden, Norway, and Denmark?
Swedish gravlax often includes a sweeter cure with more sugar and dill, while Norwegian versions may add juniper berries and a hint of aquavit. Danish gravlax sometimes incorporates mustard seeds and is served with a sweet mustard‑dill sauce.
How is Gravlax traditionally served in Scandinavia?
It is typically sliced paper‑thin and arranged on a platter with boiled potatoes, rye bread, mustard‑dill sauce, capers, sliced onions, and fresh dill. It is also common on open‑face sandwiches called smörgås.
What occasions or celebrations is Gravlax traditionally associated with in Scandinavian culture?
Gravlax appears on Christmas and Midsummer tables, at weddings, and during the traditional Swedish “smörgåsbord” buffet. It is also a popular starter for New Year’s Eve feasts.
How does Gravlax fit into the broader Nordic cuisine tradition?
Nordic cuisine emphasizes preservation techniques like curing, smoking, and pickling. Gravlax exemplifies the region’s reliance on fresh, high‑quality fish and simple seasoning to highlight natural flavors.
What are the authentic traditional ingredients for Gravlax versus acceptable substitutes?
Authentic gravlax uses coarse sea salt, granulated sugar, fresh dill, black peppercorns, and sometimes juniper berries. Acceptable substitutes include kosher salt, brown sugar, dried dill, white pepper, or allspice if juniper is unavailable.
What are the most common mistakes to avoid when making Gravlax at home?
Common errors include using too much salt, not weighing the fish down, curing for too short a time, and slicing the fish before it is fully firm. Each mistake can lead to overly salty, mushy, or unevenly cured gravlax.
Why does this Gravlax recipe use a weight on top of the fish during curing?
The weight presses the flesh, expelling excess moisture and ensuring the cure penetrates evenly. This results in a firmer texture that can be sliced paper‑thin without breaking.
Can I make Gravlax ahead of time and how should I store it?
Yes, gravlax can be cured up to five days in advance. Keep it wrapped tightly in plastic and stored in the refrigerator; for longer storage, freeze in an airtight bag for up to two months.
What does the YouTube channel Kin specialize in?
The YouTube channel Kin focuses on simple, home‑cooked recipes from around the world, with an emphasis on approachable techniques, budget‑friendly meals, and occasional deep‑dives into traditional dishes like Scandinavian gravlax.
How does the YouTube channel Kin's approach to Scandinavian cooking differ from other cooking channels?
Kin presents Scandinavian recipes with a modern, New‑York‑inspired twist—pairing classic dishes like gravlax with familiar accompaniments such as bagels and cream cheese—while still respecting authentic flavors and techniques.
Last updated: August 29, 2026
