Icelandic Cured Salmon (Graflax)
Graflax Say it: GRAHV-lahks
Graflax is Iceland’s traditional cured salmon, made without heat from fresh salmon, salt, sugar, black pepper and plenty of dill. It is eaten in thin, silky slices at celebrations and everyday tables, often on rye bread or with boiled potatoes and a sweet mustard-dill sauce. The cure gently firms the fish while keeping it moist, with a clean saline-sweet flavor and a bright dill aroma. Simple to prepare, it relies on time and refrigeration rather than cooking.
Icelandic Cured Salmon (Graflax)
Graflax
Pronounced GRAHV-lahks
- 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
Amounts are scaled. Cooking times and pan sizes stay the same.
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.
Mix the coarse salt, sugar and black pepper in a small bowl.
Lay two overlapping sheets of plastic wrap on the counter and scatter half the dill over the center in a bed about the size of the salmon. Place the salmon skin-side down on the dill.
Rub the salt mixture all over the flesh, pressing it on gently, then scatter the remaining dill on top.
Wrap the salmon tightly in the plastic, set it in a shallow dish, and place a small plate or light weight on top. Refrigerate for 48 hours, turning the package every 12 hours and pouring off any liquid.
Unwrap the salmon and scrape off the dill and cure with a spoon or paper towel; do not rinse. The flesh should feel firm and opaque at the edges, with a deep coral center.
Slice very thinly on a slight diagonal against the grain, stopping at the skin and leaving it behind. Serve the slices fanned on a plate.
Regional variants
Some Icelandic cooks add a splash of Brennivín to the cure. In Scandinavia, gravlax is often served with hovmästarsås, a sweet mustard-dill sauce.
Cook's notes
- Use very fresh, sushi-quality salmon and keep it refrigerated at 40°F (4°C) or below during curing.
- A light weight makes a denser cure; if your dish is small, a plate alone is enough.
- Slice only as much as you need; the uncut fillet keeps better wrapped in the fridge.
Serve with
Rye bread or crispbread, boiled potatoes, and sweet mustard-dill sauce (hovmästarsås).
Make ahead and storage
Cure up to 3 days ahead and keep wrapped in the refrigerator; slice just before serving. Leftover slices keep airtight for 3–4 days.
