COPPER🇸🇪 Sweden
Gravlax recipe
Deliciously cured salmon with a hint of dill.
Ingredients
- 800 g salmon fillet
- 50 g sea salt
- 25 g sugar
- 30 g fresh dill
- 5 tsp black pepper
- 1 lemon
How to make Gravlax
- In a bowl, mix 50 g of sea salt, 25 g of sugar, and 5 tsp of black pepper thoroughly until combined.
- On a large piece of plastic wrap, sprinkle half of the 30 g of fresh dill evenly and generously.
- Lay the salmon fillet skin-side down on the dill, ensuring it is fully coated with the salt mixture.
- Top the salmon with the remaining dill, then wrap it tightly in the plastic wrap to seal.
- Refrigerate the wrapped salmon for at least 24 hours, flipping it once halfway through for even curing.
- After 24 hours, unwrap the salmon and slice it thinly using a sharp knife.
- Serve the gravlax with lemon wedges on the side for added flavor.
What is Gravlax?
Gravlax is a traditional dish from Sweden, and takes about 240 minutes from start to finish. It is built around salmon fillet and fresh dill. The recipe below uses 6 ingredients and is written out step by step.
How long does Gravlax take?
At 240 minutes it is slower than 98% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on salmon fillet. The method runs to 7 steps.
Any tips for making Gravlax?
Allowing the salmon to cure for a full 24 hours enhances the flavor.
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