How to Make Gravad Lax Sauce (Unveiling of the Salmon)

Ingredients

• 2 lb Salmon Fillet (skin on, pin bones removed, fresh or high‑quality frozen (thawed))
• 1/2 cup Coarse Sea Salt (Kosher or flaky sea salt for curing)
• 1/2 cup Granulated Sugar (White granulated sugar)
• 1 bunch Fresh Dill (Leaves only, roughly chopped for cure; extra for sauce)
• 2 tbsp Dijon Mustard (Smooth Dijon)
• 2 tbsp Honey (Or additional granulated sugar if preferred)
• 1/2 cup Crème Fraîche (Can substitute sour cream for a lighter texture)
• 1 tbsp Lemon Juice (Freshly squeezed, optional for brightness)
• 1/2 tsp Black Pepper (Freshly cracked, optional)

Instructions

1. Prepare the Cure Mix

   In a mixing bowl combine the coarse sea salt, granulated sugar, and half of the chopped fresh dill. Mix until evenly distributed.

   Time: PT5M

2. Trim and Dry the Salmon

   Pat the salmon fillet dry with paper towels. Remove any remaining pin bones with tweezers and trim any uneven edges if desired.

   Time: PT3M

3. Apply the Cure

   Place a piece of plastic wrap on a baking sheet. Sprinkle a thin layer of the cure mix onto the wrap, then lay the salmon skin‑side down on top. Cover the flesh side with the remaining cure, pressing gently to coat the entire surface.

   Time: PT4M

4. Wrap and Weight the Salmon

   Wrap the salmon tightly in the plastic wrap, then place another sheet of plastic wrap on top. Set a weight (e.g., a small cast‑iron pan or a few canned goods) on the wrapped fillet to press it gently.

   Time: PT2M

5. Cure the Salmon

   Refrigerate the weighted, wrapped salmon for 48 hours, turning the package over once after the first 24 hours to redistribute the cure.

   Time: PT48H

   Temperature: 4°C

6. Make the Mustard‑Dill Sauce – Warm the Mustard

   While the salmon is curing, place the saucepan over low heat. Add the Dijon mustard and honey, stirring continuously until the mixture becomes a smooth, lightly amber color.

   Time: PT3M

   Temperature: low heat

7. Cool the Base and Add Dill

   Remove the saucepan from heat and let the mustard‑honey mixture cool to room temperature. Stir in the remaining chopped dill.

   Time: PT5M

8. Incorporate Cream

   Whisk in the crème fraîche (or sour cream) a tablespoon at a time until the sauce reaches a smooth, dip‑ready consistency. Add lemon juice and black pepper, adjusting seasoning to taste.

   Time: PT3M

9. Unwrap and Slice the Gravlax

   After 48 hours, remove the weight and unwrap the salmon. Rinse off excess cure under cold water, then pat dry. Using a very sharp fillet knife, slice the gravlax thinly at a slight diagonal, keeping the slices uniform.

   Time: PT5M

10. Serve

    Arrange the gravlax slices on a platter, drizzle or serve the dill mustard sauce on the side, and garnish with extra fresh dill if desired. Serve with rye bread, crispbread, or boiled potatoes.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Salmon Fillet: Arctic char, Trout
• Instead of Coarse Sea Salt: Kosher salt
• Instead of Granulated Sugar: Brown sugar, Honey (adjust amount)
• Instead of Fresh Dill: Tarragon, Chives
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Crème Fraîche: Sour cream, Greek yogurt (full‑fat)
• Instead of Lemon Juice: Apple cider vinegar (small amount)

Equipment Needed

• Cutting Board
• Sharp Fillet Knife
• Mixing Bowl
• Saucepan
• Whisk
• Measuring Cups
• Measuring Spoons
• Plastic Wrap
• Baking Sheet or Tray
• Weight (e.g., small cast‑iron pan) (optional)

Critical Steps — Do Not Skip

• Mixing the cure evenly with salt, sugar, and dill.
• Applying the cure uniformly to the salmon flesh.
• Weighting and refrigerating the salmon for the full 48‑hour cure.
• Warming the mustard and honey without boiling.
• Cooling the mustard base before adding cream to prevent curdling.
• Slicing the cured salmon thinly for proper texture.

Chef Tips from the Video

• Use fresh dill stems as well as leaves for extra flavor in the cure.
• Place a small plate on top of the wrapped salmon before adding the weight to keep the weight level.
• For a subtle smoky note, lightly smoke the cured salmon for 10 minutes after the 48‑hour cure.

Troubleshooting

Storage

Refrigerator: Wrapped gravlax will keep 3‑4 days; sauce keeps up to 5 days.

Freezer: Freeze gravlax (well‑wrapped) for up to 2 months; thaw in fridge before serving. Sauce freezes poorly—make fresh.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The cure can be prepared up to a week in advance and stored in an airtight container.
• The mustard‑dill sauce can be made 2 days ahead; keep chilled and stir before serving.
• Gravlax can be sliced and portioned after curing, then stored in a single layer between parchment paper.

Frequently Asked Questions