Gravlax (Swedish Sugar and Salt Cured Salmon)

READY IN: 48hrs
Top Review by jenne

I can't believe I made my own lax! Too cool! Mine was slightly over"cooked" and a tad too salty after 3 days. Next time I will only let it marinate for 2 days. I served it up with some bagels, cream cheese with fresh dill, onions, tomatoes and capers. Hubby was in heaven.

Ingredients Nutrition


  1. Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
  2. Mix the sugar, salt and pepper in a bowl.
  3. Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
  4. Cover with 1/3 of dill.
  5. Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
  6. Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
  7. Remove from plastic wrap and discard accumulated juices.
  8. Rewrap and refrigerate another 24- 48 hours.
  9. Scrape off the marinade and slice paper thin.
  10. Serve with Mustard Dill Sauce (Recipe #68168).

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