Homemade Gravlax with a dill mustard dressing


I made gravlax! I wanted to do that for a long time. On Friday night I thought this was going to be some kind of experiment but the gravlax turned out to be super good! It is actually not that difficult. And it is so fresh and tasty. A perfect Sunday delight.

Gravlax (or gravad laks) is raw salmon cured in salt and herbs. It is a nordic dish, usually served as an appetiser with bread and typically with a dill mustard dressing. That’s what we did. We had it with whole grain bread – really nice.

gravlax close up

I bought two large pieces of salmon filet on Friday and we prepared the salmon directly on that night so that we were able to enjoy it on Sunday afternoon. So we let the salmon rest for about 42 hours. So you need to plan if you want to make gravlax. I am usually more of a spontaneous cook like “what can we make now with what we have” and “I want to eat in 30 minutes” but gravlax is definitely worth waiting for!

salmon with salt and herbs

how to make gravlax

What you need for the gravlax (enough for 6 people):

  • 2 pieces of salmon filet (each about 400g), bones removed
  • 4 tablespoons salt
  • 2 tablespoons sugar
  • 1 teaspoon juniper berries
  • 1 teaspoon mustard seeds
  • Some freshly ground pepper
  • 3 bunches fresh dill
  • 1 bunch fresh mint
  • Juice from 1/2 lemon
  • Some olive oil

  • For the dill mustard dressing:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sour cream
  • 3 teaspoons olive oil
  • 1-2 tablespoons dill, finely chopped
  • 1-2 tablespoons honey
  • A twist of lemon
  • A pinch of pepper and salt

  • Steps:

  • In a mortar, combine the salt, sugar, pepper, juniper berries and mustard seeds and crush everything finely
  • Pat the salmon filets dry and then place the salmon on a workplate, skin on the bottom side
  • Cover the salmon with the salt-mixture and then cover the everything with the fresh dill and mint
  • Sprinkle lemon juice and olive oil on top
  • Place the salmon filets on top of each other, salmon skin on the outer side (see picture)
  • Wrap the salmon tightly in plastic wrap, place it on a plate or in a casserole dish
  • Weigh down the salmon with something heavy (I used the mortar) and place it in the fridge
  • Within the 42 hours i turned the “salmon package” twice and removed the liquids
  • After the 42 hours remove the plastic foil, all herbs and wash everything off
  • Use a sharp knife to cut thin slices of salmon
  • Combine all ingredients for the dill and mustard dressing and mix well
  • Serve the gravlax with bread and dressing
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    9 responses

    1. Hello Claudia,

      do you have a new camera?

      The newest photos look so great and appetizing!

      And we love your creative recipes so much. Go ahead!


    2. Wow! This is something I would never have thought to make at home. How long does the salmon keep after it’s been salted?
      The photo looks so good that I have to try making this. Thank you!

      • Hey Deira, you should definitely give it a try! I think the salted salmon should be consumed within a couple of days. But we had all of it the same day :)

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