Gravlax (Cured Salmon with Mustard Dill Sauce)
Why this recipe works
- Classic curing method: Salt and sugar gently cure the salmon, firming the flesh while keeping it tender and sliceable.
- Sharp sauce contrast: The mustard and white wine vinegar sauce cuts through the richness of the salmon without overpowering the dill.
- Built for preparing ahead: The long refrigerated cure does most of the work, making this well suited to entertaining or planned appetisers.
Get the most out of this recipe
Timing notes
- Allow for the full cure: The salmon needs a long refrigerated cure to firm properly and develop its clean, seasoned flavour.
- Slice close to serving: For the neatest presentation, keep the gravlax very cold and slice it shortly before serving.
Ingredient notes
- Choose salmon carefully: Use sashimi-grade salmon from a trusted fishmonger and keep it well chilled throughout preparation and curing.
- Use fresh dill: Fresh dill gives gravlax its distinctive clean, herbal finish; dried dill will not provide the same aroma or texture.
Texture tips
- Apply light pressure: A lightly weighted dish helps the cure work evenly and gives the salmon a firmer, more sliceable texture.
- Slice with long strokes: Use a long knife and smooth diagonal strokes, keeping the blade close to the skin for thin, even slices.
Make-ahead tips
- Prepare in advance: Gravlax is naturally make-ahead: cure it in the fridge, then keep it tightly wrapped and slice as needed.
- Freeze for longer storage: Freeze the cured salmon well wrapped, then thaw it overnight in the fridge and pat it dry before slicing.
Equipment you'll need
Ingredients
Cure
Mustard and dill sauce
Instructions
- In a bowl, mix the salt, sugar and pepper. Roughly chop the dill and stir most of it into the cure, reserving a little for the sauce.
- Lay a large sheet of plastic wrap in a dish and scatter over a thin layer of the cure. Place the salmon on top, then pack the remaining cure all over the flesh and scatter over the remaining dill.
- Wrap the salmon tightly, then place a second dish or small tray on top and weigh it down lightly. Refrigerate for 36 hours, turning the parcel over once or twice during curing.
- Unwrap the salmon and scrape off the cure; if you prefer, quickly rinse under cold water and pat very dry. Slice thinly on the diagonal with a long knife, keeping the blade close to the skin.
- Stir together the Dijon mustard and white wine vinegar, then fold in the reserved dill. Serve the gravlax with the mustard and dill sauce on the side.
Recipe notes
Tips
- Use sashimi grade salmon from a trusted fishmonger, and keep it well chilled throughout curing.
- For neat slices, chill the cured salmon very cold before slicing and use long, smooth strokes with the knife.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, choose salmon that has been frozen for raw consumption and follow your local guidance for parasite control.
Substitutions
- Replace white wine vinegar with apple cider vinegar for a slightly fruitier tang.
- Replace Dijon mustard with whole-grain mustard for a more textured sauce.
Storage
- Refrigerate up to 3 days
- Keep the gravlax tightly wrapped in the fridge and slice as needed. For longer storage, freeze in a well-wrapped piece; thaw overnight in the fridge and pat dry before slicing.
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Recipe overview
- Servings: 4 servings
- Total time: 36h 5min (15min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Fish Mustard
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