"Gravadlax | Cured Salmon"
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Gravadlax – Cured Salmon


  • 1.5 kg salmon fillet - skin on
  • 20 mls Vodka
  • 15 mls fresh dill chopped
  • zest of 1 lime
  • coarse salt
  • cure mixture:
  • 170 g coarse salt
  • 170 g sugar I used fructose
  • 15 mls white pepper
  • 40 mls fresh dill chopped
  • zest of 1/2 lemon


  • 45 mls wholegrain mustard
  • 15 mls sugar I used fructose
  • pinch of salt
  • 15 mls red wine vinegar
  • 45 mls fresh dill chopped
  • 50 mls olive oil


  • remove the pin bones from the salmon
  • line a large container with rock salt
  • combine the cure mixture and sprinkle half of this over the salt
  • brush the salmon with the vodka
  • lay it on top of the salt, skin side down
  • 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
  • cover the top with cling film and use tins to weigh the fish down
  • refrigerate for 2 days
  • rinse the curing mixture off the salmon and pat dry
  • sprinkle with 15mls dill and lime zest, press in lightly and refrigerate until needed
  • make the sauce by whisking together the mustard, sugar, salt and vinegar
  • add the dill and the oil
  • to serve:
  • cut the salmon as thinly as possible, diagonally towards the tail
  • serve with the dill sauce on fresh rye bread or with boiled potatoes


replace the oil with mayonnaise