Gravadlax, Salt And Sugar Cured Salmon

We have a very dear friend who is from Sweden – every year he hosts a party and one of the starters is always cured salmon. He orders a whole Norwegian salmon from Seafood On Sail and prepares it. As he tells it, gravad means grave and lax is salmon. The salmon would traditionally be covered with salt and buried in the ground, underneath the snow until cured. We however, don’t have snow low enough, or often enough for that method! But, this recipe for Gravadlax is perfect and easy to do.

Gravadlax | Cured Salmon
Gravadlax | Cured Salmon

Gravadlax – Cured Salmon
  • 1.5kg salmon fillet - skin on
  • 20mls Vodka
  • 15mls fresh dill, chopped
  • zest of 1 lime
  • coarse salt
  • cure mixture:
  • 170g coarse salt
  • 170g sugar I used fructose
  • 15mls white pepper
  • 40mls fresh dill, chopped
  • zest of ½ lemon
  • 45mls wholegrain mustard
  • 15mls sugar I used fructose
  • pinch of salt
  • 15mls red wine vinegar
  • 45mls fresh dill, chopped
  • 50mls olive oil
  1. remove the pin bones from the salmon
  2. line a large container with rock salt
  3. combine the cure mixture and sprinkle half of this over the salt
  4. brush the salmon with the vodka
  5. lay it on top of the salt, skin side down
  6. spread the remaining cure mixture evenly over the salmon - if you have the tail section of the salmon do not put too much on the tail otherwise it will be over cured
  7. cover the top with cling film and use tins to weigh the fish down
  8. refrigerate for 2 days
  9. rinse the curing mixture off the salmon and pat dry
  10. sprinkle with 15mls dill and lime zest, press in lightly and refrigerate until needed
  11. make the sauce by whisking together the mustard, sugar, salt and vinegar
  12. add the dill and the oil
  13. to serve:
  14. cut the salmon as thinly as possible, diagonally towards the tail
  15. serve with the dill sauce on fresh rye bread or with boiled potatoes
My Notes
replace the oil with mayonnaise
Recipe Information
Serves / Makes: for 4 - 6 people

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Lavender and Lime Signature

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14 thoughts on “Gravadlax, Salt And Sugar Cured Salmon

  1. I didn’t know the origin of the name, thanks 🙂

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    1. It makes so much sense when you know the meaning 🙂

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  2. I have never cured a salmon before – it sounds fabulous and the sauce equally as fabulous.

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    1. and so easy to do!

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    2. I agree with Mandy. As we have little snow here, too, this recipe sounds really perfect! 🙂

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      1. it is lovely!

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