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Perfect Swedish Gravlax Recipe Easy Cured Salmon for Elegant Nordic Dining

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This Swedish gravlax recipe offers an easy, elegant cured salmon with a delicate balance of salt, sugar, dill, and subtle Nordic flavors. Perfect for special occasions or quiet meals, it delivers a silky texture and fresh herbaceous taste.

Ingredients

Scale
  • 2 pounds fresh salmon fillet, skin-on, preferably wild-caught or sashimi-grade
  • 1/4 cup coarse sea salt (60 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 cup fresh dill, loosely packed, chopped
  • 1 tablespoon white peppercorns, lightly crushed
  • Zest of 1 lemon
  • Optional: 1 tablespoon aquavit or vodka

Instructions

  1. In a mixing bowl, combine 1/4 cup coarse sea salt, 1/4 cup granulated sugar, crushed white peppercorns, and lemon zest. Stir well to evenly distribute the ingredients.
  2. Rinse the salmon fillet under cold water and pat dry with paper towels. Check for any pin bones and remove them with tweezers if needed.
  3. Spread half of the dill evenly on the bottom of a glass or ceramic baking dish large enough to hold the salmon comfortably.
  4. Rub the cure mix evenly over the flesh side of the salmon. Be generous but don’t overdo it—this layer should fully coat the surface but not be dripping.
  5. Place the salmon, skin side down, on top of the dill bed in the baking dish. Cover the salmon with the remaining dill.
  6. Cover the entire dish tightly with plastic wrap or parchment paper. Place a smaller dish or a weight on top to press the salmon gently but firmly.
  7. Refrigerate the salmon to cure for 48 hours. Every 12 hours, carefully drain any liquid that collects and rewrap tightly to keep everything sealed.
  8. After 48 hours, remove the salmon from the cure. Rinse off the salt and dill under cold water, then pat dry thoroughly with paper towels.
  9. Using a sharp knife, slice the gravlax thinly at a slight angle for delicate, elegant presentation.

Notes

Do not rush the curing time; 48 hours is ideal for a buttery texture. Remove excess salt carefully when rinsing to keep herb flavor intact. Use fresh, high-quality salmon for best results. Slice thinly against the grain with a sharp knife for tender slices. Store wrapped in the fridge up to 4 days or freeze up to 1 month.

Nutrition

Keywords: Swedish gravlax, cured salmon, Nordic recipe, easy gravlax, salmon appetizer, dill salmon, cured fish, elegant appetizer

Find it online: https://goldensimmer.com/perfect-swedish-gravlax-recipe-easy-cured-salmon-for-elegant-nordic-dining/