This Gravlax Salmon With Dill is a fresh, no-cook recipe that turns simple salmon into something spectacular. Cured with salt, sugar, and herbs, it’s elegant, easy, and ready to impress—no smoker or oven required.
Gravlax is a classic Nordic dish that’s stood the test of time for good reason. Traditionally made by fishermen who preserved their salmon with salt and herbs, this dill-cured salmon has since earned its place at brunches, buffets, and festive gatherings. If you’ve ever hesitated to try curing fish at home, let this be the one that changes your mind. With just a few key ingredients and a bit of patience, you’ll get restaurant-quality gravlax in your own kitchen.
If you love salmon try my Smoked Salmon Dip and goes perfectly alongside Cucumber Rolls with Cream Cheese and Smoked Salmon, Shakshuka With Goat Cheese or our Harissa Sweet Potato recipe.
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💖 Why This Recipe Works
- No cooking required: The salt cure does all the magic.
- Big flavor, minimal effort: Let the fridge do the heavy lifting.
- Perfect for make-ahead: Ideal for entertaining or brunch prep.
⭐ Star Ingredients
- Fresh Salmon Fillet: This is the heart of the dish. Use sashimi-grade or previously frozen salmon for safety and the best texture.
- Rock Salt: Draws out moisture and preserves the fish. It also enhances the salmon's natural richness.
- Dark Muscovado Sugar: Adds depth and subtle sweetness. It perfectly balances the salt and amplifies that buttery salmon flavor.
- Dill: Fresh dill infuses the salmon with herbal brightness and classic Scandinavian flavor.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Spicy Gravlax: Add chili flakes, cayenne, or even Szechuan pepper for heat.
- Citrus Twist: Lemon or orange zest adds brightness and cuts the richness.
- Beetroot Gravlax: Rub grated beetroot into the cure for a vibrant color and earthy flavor.
- Gin and Juniper Gravlax: Add crushed juniper berries and a splash of gin for a bold, botanical twist.
Try pairing it with Green Mashed Potatoes or our Mango Arugula Salad for a tasty meal.
🔪How To Make Gravlax Salmon
- Step 1: In a bowl, mix the dill (or a combination of herbs and dill), kosher salt, muscovado sugar, and spices until well combined.
- Step 2: Line a plastic food container or a deep bowl with cling film. Place the salmon in the container. The pieces should be as thinly sliced as smoked salmon pieces. Evenly spread the spice, salt, sugar, and dill mixture over it.
- Step 3: Cover the salmon with cling film, making several small punctures. Place a small weight or press on top of the salmon, and refrigerate for 48 hours.
- Step 4: After two days, take out the salmon, remove the salt, spices, and dill, wash the fish, and dry with napkins. Slice the cured salmon gravlax and enjoy.
💡Hint: Use a very sharp knife to get clean, paper-thin slices—this is what gives gravlax its signature elegance.
👩🍳 Expert Tips
- Choose the right salmon: Always use sashimi-grade or previously frozen fish for safe curing.
- Even pressure matters: A small plate or weight ensures the salmon cures evenly and develops consistent flavor.
- Chill completely: Letting the gravlax rest for the full 48 hours brings out the best texture and taste.
- Slice across the grain: This keeps the texture tender and melt-in-your-mouth.
💭 FAQs
Yes, gravlax is considered raw because it is not cooked. Instead, it is cured with a mixture of salt, sugar, and spices, which preserves the salmon and enhances its flavor without the need for heat.
Gravlax is cured with salt, sugar, and spices, while smoked salmon is cured and then smoked to add a distinct smoky flavor. Gravlax has a more delicate taste and is often flavored with dill.
Gravlax is cured with salt, sugar, and spices, often including dill, whereas lox is typically brined and not cured with spices. Lox is usually smoother and less flavorful than gravlax.
Gravlax typically needs to be cured for about 48 hours in the refrigerator. This time allows the flavors to develop fully and the salmon to achieve the desired texture.
For the best results, use fresh, sashimi-grade salmon or previously frozen salmon to ensure safety and quality. Atlantic salmon or steelhead trout are excellent choices for making gravlax.
Store the cured salmon in an airtight container in the refrigerator for up to 2-3 days. Place parchment paper between layers to prevent sticking.
For longer storage, freeze the cured salmon gravlax in tightly sealed freezer bags for up to 1 month. Thaw in the refrigerator before serving.
💖 Serving Suggestions
Here are my favorite ways to serve gravlax salmon:
- Oat Bread: Serve on slices of hearty oat bread with whipped cream cheese, mustard sauce or horseradish sauce.
- Potato Pancakes (Latkes): Top crispy potato pancakes with gravlax and a dollop of sour cream.
- Scrambled Eggs: Mix thin slices of gravlax into creamy scrambled eggs for a luxurious breakfast. Check this article for the best seasonings for scrambled eggs.
- Pickled Vegetables: Serve alongside pickled onions or capers to add acidity and crunch.
🍽 More Salmon Recipes To Enjoy
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Gravlax Cured Salmon
Ingredients
- 1 lb. Salmon Fillet Skinless, Boneless
- 3 tbsp. Rock Salt
- 2 tbsp. Dark Muscovado
- 3 tbsp. Dill Dried Or Fresh
- ⅓ tsp. Black Pepper
- ⅓ tsp. White Pepper
Instructions
- In a bowl, mix the dill (or a combination of herbs and dill), salt, muscovado sugar, and spices until well combined.
- Line a plastic food container or a deep bowl with cling film. Place the salmon in the container and evenly spread the spice, salt, sugar, and dill mixture over it.
- Cover the salmon with cling film, making several small punctures. Place a small weight or press on top of the salmon, and refrigerate for 48 hours.
- After two days, take out the salmon, remove the salt, spices, and dill, wash the fish, and dry with napkins. Slice and try.
Notes
- Ensure Even Coating: Spread the curing mixture evenly over the salmon to ensure consistent curing throughout.
- Keep It Weighted: Using a small press or weight helps the curing process by encouraging the release of liquid and flavor infusion.
- Check During Curing: Check the salmon halfway through the curing process to ensure it is firming up evenly. Flip it if necessary.
Delicate, flavorful, and surprisingly simple—this gravlax recipe is a must-try! The dill and muscovado sugar create a perfect balance of savory and sweet. Ideal for brunch or as an elegant appetizer.