Equipment
Ingredients
For the Gravlax
- 60 g fresh dill, rinsed and dried
- 30 g fresh mint, rinsed and dried
- 30 g fresh basil, rinsed and dried
- 100 g granulated sugar
- 80 g coarse sea salt
- center-cut salmon fillet, with skin, rinsed and patted dry
For the Yogurt-Dill Sauce
- 120 g full-fat greek yogurt
- 43 g mayonnaise
- 30 ml balsamic vinegar, white
- 15 ml fresh lemon juice, freshly squeezed
- 15 g fresh dill fronds, minced
- 2 g fine sea salt
For Serving (Optional)
- bread, rye or crusty bread
- pickled onions
- lemon wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 125 kcal
- Protein
- 2 g
- Carbohydrates
- 17 g
- Fat
- 6 g
- Fiber
- 1 g
- Sugar
- 16 g
- Sodium
- 165 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 5 mg
- Potassium
- 144 mg
- Calcium
- 58 mg
- Iron
- 1.4 mg
- Magnesium
- 14 mg
- Phosphorus
- 37 mg
- Zinc
- 0.3 mg
- Vitamin A
- 63 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 28 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.3 mg
- Folate
- 25 mcg
- Water
- 37 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: USDA FoodData Central
Method
Combine the fresh dill, mint, and basil. Spread half of the herb mixture in the bottom of an 8 or 9-inch square nonreactive pan.
In a small bowl, mix the sugar and salt until evenly combined.
Rub the sugar and salt mixture evenly over both sides of the salmon fillet, ensuring all surfaces are coated.
Place the salmon, skin-side down, onto the herbs in the pan. Cover the salmon with the remaining herb mixture.
Press a piece of plastic wrap directly onto the surface of the herbs, ensuring it overhangs the sides of the pan.
Place a board or plate on top of the plastic wrap and weigh it down with heavy cans. Refrigerate for 2 to 3 days, turning the salmon over once or twice daily.
Combine the Greek yogurt, mayonnaise, balsamic vinegar, lemon juice, and minced dill fronds in a small bowl. Season with fine sea salt to taste.
Cover and refrigerate the yogurt-dill sauce for up to 2 days.
Remove the herbs from the salmon fillet. Rinse the fish under cold running water and pat it thoroughly dry.
Using a long, thin-bladed knife, slice the salmon into 3mm-thick pieces, holding the knife at a slight angle.
Arrange the gravlax slices on a serving platter. Serve with the prepared yogurt-dill sauce, bread or crackers, pickled onions (if using), and lemon wedges.
Chef's Notes
- Use sushi-grade or sashimi-grade salmon for the best quality and safety. However, proper curing does reduce food safety risks.
- For easier slicing, slightly freeze the salmon for about 20-30 minutes before slicing.
- Gravlax is delicious served with dark rye bread, cream cheese, and capers. Also, lemon juice adds brightness to the dish.
Storage
Refrigerator: 3 days — Sliced gravlax and sauce should be stored separately in airtight containers.
Reheating: Not applicable.
Troubleshooting
Gravlax is too salty.
Cause: The salmon was cured for too long, or too much salt was used.
Fix: Rinse the salmon very well and soak it in cold water for 15-30 minutes before slicing. Serve with plenty of sauce and bread to balance the flavor.
Prevention: Follow the curing time precisely, and measure the salt accurately.
Gravlax has a mushy texture.
Cause: The salmon was not fresh, or the curing process was too long.
Fix: The texture cannot be completely restored. Serve immediately, thinly sliced and with a generous amount of sauce. Consider using it in a dip or spread.
Prevention: Use the freshest possible salmon, and follow the curing time. Do not use frozen salmon.
Cultural Context
Gravlax is a traditional Scandinavian dish, particularly popular in Sweden, Norway, and Denmark. It has a long history and is often associated with special occasions. The name gravlax comes from the Swedish word 'grav' (grave) and 'lax' (salmon), originally referring to the salmon that was buried in the sand to ferment.
