How to Make Salmon Gravlax — Best Gravlax Recipe
How to Make Salmon Gravlax - Homemade Gravlax salmon - Best Gravlax Recipe is a medium Scandinavian recipe that serves 4. 250 calories per serving. Recipe by Online Culinary School on YouTube.
Prep: 30 min | Cook: 26 hrs | Total: 26 hrs 45 min
Cost: $19.95 total, $4.99 per serving
Ingredients
- 1.5 lb Fresh Salmon Fillet (skin on, about 1‑inch thick)
- 1/2 cup Rock Salt (coarse, also called sea salt)
- 1/4 cup Granulated Sugar (white granulated)
- 1 tablespoon Black Peppercorns (coarsely cracked, not too fine)
- 2 whole pods Star Anise (lightly crushed)
- 1 tablespoon Juniper Berries (lightly crushed)
- 1 fruit Lemon (zest and juice; use half the juice)
- 1 fruit Lime (zest and juice; use half the juice)
- 1 fruit Grapefruit (zest and juice; use half the juice)
- 1 cup Fresh Dill (loosely packed, stems included, chopped)
- 1 cup Fresh Mint Leaves (leaves only, finely chopped)
- 2.5 tablespoons Dijon Mustard (smooth, no added honey)
Instructions
Prepare the Curing Mix
In a mixing bowl combine rock salt and granulated sugar. Add the zest of the lemon, lime, and grapefruit. Grind black peppercorns coarsely and add. Lightly crush star anise and juniper berries and stir into the mixture. Finally, fold in the chopped dill (stems included) and the citrus skins (half of each fruit).
Time: PT15M
Add Citrus Juice
Squeeze half the juice from each citrus fruit (lemon, lime, grapefruit) and add to the curing mix. Do not strain; keep the pulp and seeds for extra flavor.
Time: PT5M
Arrange the Salmon
Place the salmon fillet skin‑side down in the large shallow dish. Pour any remaining citrus juice onto the bottom of the dish, then lay the fillet on top.
Time: PT3M
Apply the Cure
Cover the salmon evenly with the prepared salt‑sugar‑herb mixture, ensuring the entire surface is coated.
Time: PT4M
Wrap and Weight
Wrap the dish tightly with plastic wrap. Place a heavy weight (second platter, canned goods, or a clean brick) on top of the fillet to press the cure into the center.
Time: PT3M
Cure in Refrigerator
Transfer the weighted, wrapped dish to the refrigerator. Let cure for 24 hours for a 1‑inch thick fillet; up to 48 hours for thicker pieces.
Time: PT24H
Temperature: 4°C
Rinse and Dry
After curing, remove the weight and plastic wrap. Rinse the fillet under cold running water to remove excess salt mixture. Pat dry thoroughly with clean kitchen towels or paper towels.
Time: PT5M
Prepare Herb‑Mustard Coating
Finely chop fresh mint and dill leaves using the double‑blade technique (two identical chef’s knives side‑by‑side). Transfer the herbs to a small bowl, add Dijon mustard (about 2½ Tbsp), and mix to a uniform paste.
Time: PT15M
Apply the Coating
Place the salmon meat‑side up (skin stays down). Spread the herb‑mustard paste evenly over the flesh, avoiding the skin.
Time: PT5M
Dry the Coated Salmon
Leave the coated fillet uncovered in the refrigerator for about 2 hours to allow the surface to dry slightly, which will improve sliceability.
Time: PT2H
Temperature: 4°C
Slice and Serve
Using a long, thin fillet knife, slice the gravlax on a slight diagonal into thin ribbons (about 1/8‑inch thick). Arrange on a platter with lemon wedges and serve with sour cream, crème fraîche, or toasted bread.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten‑Free, Keto‑Friendly
Allergens: Fish, Mustard
Ingredient Substitutions
- Instead of Fresh Salmon Fillet: Trout fillet, Arctic char fillet
- Instead of Rock Salt: Kosher salt (coarser)
- Instead of Granulated Sugar: Brown sugar (will add slight molasses flavor)
- Instead of Black Peppercorns: White peppercorns
- Instead of Star Anise: Anise seed (less aromatic)
- Instead of Juniper Berries: Allspice (different flavor)
- Instead of Lemon: Lime (for zest)
- Instead of Lime: Lemon
- Instead of Grapefruit: Orange (will be sweeter)
- Instead of Fresh Dill: Tarragon
- Instead of Fresh Mint Leaves: Basil
- Instead of Dijon Mustard: Whole grain mustard
Equipment Needed
- Large Shallow Dish or Deep Platter
- Plastic Wrap
- Heavy Weight (e.g., second platter, canned goods)
- Mixing Bowl
- Chef's Knife (pair of identical size)
- Cutting Board
- Microplane or Zester
- Mortar and Pestle or Spice Grinder (optional)
- Small Bowl for Mustard Coating
- Fillet/Slicing Knife
Critical Steps — Do Not Skip
- Ensuring the salmon is completely covered by the curing mixture.
- Applying even pressure with a weight during the curing period.
- Rinsing and pat‑drying the fish thoroughly after curing.
- Spreading the herb‑mustard coating evenly on the flesh side.
- Drying the coated salmon uncovered before slicing.
Chef Tips from the Video
- Use the zest only from unwaxed, organic citrus for the brightest aroma.
- A light drizzle of extra‑virgin olive oil on the finished slices adds a silky finish.
- For extra visual appeal, garnish with thin citrus ribbons and a few whole dill sprigs.
Troubleshooting
The salmon feels too soft after curing.
Increase curing time by 6‑12 hours or add a little more salt to the mixture.
The gravlax is overly salty.
Rinse the fillet thoroughly under cold water and pat dry; you can also soak briefly in cold water (2‑3 minutes) then re‑dry.
Herb‑mustard coating is watery.
Pat the cured salmon dry before applying the coating and ensure the mustard is thick; add a pinch more mustard if needed.
Storage
Refrigerator: Store sliced gravlax in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 1 month; wrap tightly in plastic and then foil.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The curing step can be extended to 48 hours for a deeper flavor.
- Prepare the herb‑mustard coating up to 12 hours ahead and keep refrigerated uncovered.
- Slice the gravlax just before serving for optimal texture.
Frequently Asked Questions
What is the cultural significance and history of Salmon Gravlax in Scandinavian cuisine?
Gravlax originated in Scandinavia as a preservation method where fishermen buried salted salmon in the ground for weeks. The name means “buried salmon,” and the dish became a celebrated appetizer served at holidays, weddings, and smorgasbords across Sweden, Norway, and Denmark.
What are the traditional regional variations of gravlax in Sweden versus Norway?
Swedish gravlax often includes a sweeter cure with more sugar and is served with a mustard‑dill sauce called hovmästarsås. Norwegian versions may use a higher proportion of salt, add juniper berries, and are sometimes paired with rye bread and aquavit.
How is gravlax traditionally served in Scandinavian celebrations?
At Scandinavian celebrations, gravlax is thinly sliced and presented on a platter with rye crispbread, boiled potatoes, sour cream or crème fraîche, and fresh dill. It is a staple on Christmas and Midsummer tables, often accompanied by aquavit.
What occasions or holidays is Salmon Gravlax commonly associated with in Nordic culture?
Salmon gravlax is a hallmark of Christmas, Midsummer, and Easter feasts in Nordic countries. It also appears on smörgåsbord buffets during weddings and official receptions.
What authentic ingredients are essential for traditional Scandinavian gravlax and what are acceptable substitutes?
Traditional gravlax uses rock (coarse) salt, granulated sugar, black peppercorns, juniper berries, star anise, fresh dill, and citrus zest. Substitutes can include kosher salt for rock salt, brown sugar for a deeper flavor, and lemon zest alone if star anise is unavailable.
What other Scandinavian dishes pair well with Salmon Gravlax?
Gravlax pairs beautifully with Swedish rye crispbread, boiled new potatoes, pickled cucumbers, and a dollop of hovmästarsås (mustard‑dill sauce). It also complements cold soups like Swedish chilled cucumber soup (Gurka‑soppa).
What are the most common mistakes to avoid when making Salmon Gravlax at home?
Common mistakes include using too much salt, not pressing the fish with enough weight, and skipping the rinsing step, which can leave the fish overly salty. Also, failing to keep the fish consistently refrigerated can cause unsafe bacterial growth.
Why does this gravlax recipe use star anise and juniper berries instead of just pepper?
Star anise and juniper berries add a piney, slightly sweet aroma that is characteristic of traditional Nordic curing blends, giving the gravlax a more complex flavor profile than pepper alone.
Can I make Salmon Gravlax ahead of time and how should I store it?
Yes, you can cure the salmon up to 48 hours in advance. After curing, keep it wrapped tightly in plastic and refrigerated. Slice just before serving; sliced gravlax will keep for 3 days in an airtight container.
What texture and appearance should I look for when the Salmon Gravlax is properly cured?
A properly cured gravlax feels firm to the touch, the flesh turns a pale pink with a slightly opaque surface, and the tail end may appear slightly “cooked” from the citrus acidity. The cure should not be wet; the surface should be dry to the touch.
What does the YouTube channel Online Culinary School specialize in?
The YouTube channel Online Culinary School specializes in detailed, technique‑focused cooking tutorials that teach classic and modern recipes from around the world, emphasizing food science, proper knife skills, and step‑by‑step guidance for home cooks.
How does the YouTube channel Online Culinary School's approach to Scandinavian cooking differ from other cooking channels?
Online Culinary School blends culinary theory with practical demonstrations, often explaining the cultural background of dishes like gravlax while providing precise measurements and safety tips, whereas many channels focus mainly on visual appeal without deep context.
Last updated: August 30, 2026
