Finnish Cured Salmon (Graavilohi)

Name: Finnish Cured Salmon (Graavilohi)
Prep time: 20 min
Total time: 20 min
Cuisine: Finland
Ingredients: 1 lb (450 g) skin-on salmon fillet, center-cut, pin bones removed; 3 tbsp (45 g) coarse sea salt; 2 tbsp (25 g) granulated sugar; 1 tsp (2 g) coarsely ground white pepper; 1 large bunch fresh dill (about 1 oz / 30 g), roughly chopped

graavilohi Say it: GRAH-vee-LOH-hee

By the Passport Plate editors. Published November 5, 2026.

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Graavilohi is Finland's traditional salt-and-sugar cured salmon, scented with dill and often served cold at breakfast, buffets, and holiday tables. The cure gently firms the fish while keeping it silky and mild, with a fresh dill aroma and a clean, savory-salty finish. It is simple to prepare at home and needs only a few ingredients, but the result feels celebratory. Serve it thinly sliced with rye bread, potatoes, or a mustard-dill sauce.

Finnish Cured Salmon (Graavilohi)

graavilohi

Pronounced GRAH-vee-LOH-hee

Serves: 4
Prep: 20 min
Cook: —
Total: 20 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains fish. Check labels on packaged ingredients.

Ingredients

4 servings

For the cure

1 lb (450 g)450 g (1 lb) skin-on salmon fillet, center-cut, pin bones removed
3 tbsp (45 g)45 g (3 tbsp) coarse sea salt
2 tbsp (25 g)25 g (2 tbsp) granulated sugar
1 tsp (2 g)2 g (1 tsp) coarsely ground white pepper
1 large bunch fresh dill (about 1 oz / 30 g), roughly chopped

Method

Pat the salmon dry with paper towels and run your fingers over the flesh to check for pin bones; pull any out with tweezers. Leave the skin on.
In a small bowl, mix the salt, sugar, and white pepper until evenly combined.
Lay a double sheet of plastic wrap on a tray. Scatter half the dill over the center, set the salmon skin-side down on it, and rub the salt mixture over the flesh, pressing it gently so it adheres. Scatter the remaining dill on top.
Wrap the salmon tightly in the plastic, then set it in a shallow dish. Place a small plate or board on top and weigh it with two cans or a bag of rice. Refrigerate for 24 hours.
After 24 hours, unwrap and pour off the liquid that has collected. Turn the salmon over, rewrap, weight again, and refrigerate for another 12-24 hours, until the flesh feels firm and springs back slowly when pressed.
Unwrap the salmon and scrape off the dill and cure with a knife. Rinse very briefly under cold running water if the surface feels salty, then pat completely dry.
To serve, place the salmon skin-side down and cut thin slices on a slight diagonal, angling the knife away from the skin; stop when you reach the skin and lift each slice away.
Arrange the slices on a cold plate and serve immediately, or cover and refrigerate until needed.

Regional variants

Some Finnish cooks add a splash of aquavit, vodka, or a few crushed juniper berries to the cure; in Sweden the same preparation is known as gravlax.

Cook's notes

Use the freshest salmon you can buy and keep it refrigerated at all times during curing.
A center-cut fillet cures more evenly than a thin tail piece; ask the fishmonger for a piece of even thickness.
Slice the salmon only when you are ready to serve it, as the cut edges dry out quickly.

Serve with

Rye bread, boiled new potatoes, and a dill-mustard sauce.

Make ahead and storage

The cured salmon keeps wrapped in the refrigerator for up to 3 days before slicing; once sliced, cover and eat within 2 days.

Finnish Cured Salmon (Graavilohi)