The salmon is cured, not cooked. The salt and sugar draw out moisture and firm the flesh, but it is still raw fish, so start with salmon that is safe to eat raw.

How is gravlax different from smoked salmon?

Gravlax is cured only with salt, sugar and dill; smoked salmon is cured and then smoked, which gives it a smoky flavor and a slightly firmer texture.

Gravlax with Mustard-Dill Sauce

Salmon cured for two days under salt, sugar, white pepper and plenty of dill, sliced paper-thin and served with a sweet mustard-dill sauce. Serves 10 to 12 as a starter.

Naturally gluten-free Dairy-free Keto Low-carb Make-ahead

Contains: fish. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 25 min
Cure 48 hr
Total 48 hr 25 min
Yield 10 to 12 servings
Level Project

Updated November 4, 2026

Sliced gravlax on a wooden board with dill, mustard-dill sauce, lemon wedges and rye bread

Gravlax means buried salmon, from the days when Scandinavian fishermen salted their catch and buried it in the sand to cure. Today it is cured in the refrigerator under a simple mix of salt, sugar, pepper and dill, and after two days the fish turns silky, firm and translucent.

It is served thinly sliced with hovmästarsås, a sweet mustard and dill sauce, along with rye bread or boiled potatoes. It is a fixture of the Swedish Christmas and Midsummer tables.

Ingredients

Salmon

2 pounds center-cut salmon fillet, skin on, pin bones removed
1/4 cup kosher salt
1/4 cup sugar
1 tablespoon white peppercorns, coarsely crushed
1 large bunch fresh dill, coarsely chopped (about 1 cup)

Mustard-dill sauce

3 tablespoons Swedish-style sweet mustard or Dijon mustard
1 tablespoon sugar
1 tablespoon white wine vinegar
1/3 cup neutral oil, such as canola
3 tablespoons finely chopped fresh dill
Salt and white pepper, to taste

Food safety: This recipe uses cured, uncooked salmon. Eating raw or undercooked seafood may increase your risk of foodborne illness, especially for anyone pregnant, elderly, very young or with a weakened immune system. Buy from a trusted fishmonger, ask for fish meant to be eaten raw, and keep it cold until serving. See our safe temperatures.

What you’ll need

glass or ceramic dish
plastic wrap
small board and cans for weight
tweezers
long sharp slicing knife

Instructions

Prepare the salmon. Cut the fillet crosswise into two equal pieces. Run your fingers along each piece and pull out any remaining pin bones with tweezers.
Mix the cure. Stir together the salt, sugar and crushed peppercorns.
Assemble. Lay one piece skin side down in a glass or ceramic dish. Rub half the cure over the flesh and cover it with the dill. Rub the rest of the cure on the second piece and lay it flesh side down on top, like a sandwich.
Cure. Cover with plastic wrap, set a small board or plate on top and weigh it down with a few cans. Refrigerate for 48 hours, turning the salmon over every 12 hours and spooning the liquid that collects back over it.
Make the sauce. Whisk the mustard, sugar and vinegar, then whisk in the oil in a thin stream until thick. Stir in the dill and season with salt and pepper.
Slice and serve. Scrape off the dill and cure and pat the salmon dry. Slice it very thinly on an angle, away from the skin, and serve with the sauce.

Nutrition per serving (estimated)

240Calories

2 gCarbohydrates

0 gFiber

2 gNet carbs

17 gProtein

18 gFat

Estimated per serving, based on 11 servings (the recipe serves 10 to 12), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Keto Low-carb Gluten-free Dairy-free

Tips

Because gravlax is not cooked, use salmon labeled sushi-grade, or freeze the fillet first: the FDA guideline for raw fish is 7 days at -4°F to kill parasites. Thaw it in the refrigerator before curing.
Wrapped tightly, gravlax keeps in the refrigerator for 5 days after curing.
A very sharp, long knife makes the thinnest slices.

Storage and leftovers

Make ahead Freezer-friendly

Wrapped tightly, gravlax keeps in the refrigerator for 5 days after curing. It also freezes, well wrapped, up to 2 months; thaw it overnight in the refrigerator before slicing.

Questions about this recipe

Is gravlax raw?: The salmon is cured, not cooked. The salt and sugar draw out moisture and firm the flesh, but it is still raw fish, so start with salmon that is safe to eat raw.
How is gravlax different from smoked salmon?: Gravlax is cured only with salt, sugar and dill; smoked salmon is cured and then smoked, which gives it a smoky flavor and a slightly firmer texture.