Swedish Cured Salmon (Gravlax)

Name: Swedish Cured Salmon (Gravlax)
Prep time: 20 min
Total time: 20 min
Cuisine: Sweden
Ingredients: 1 1/2 lb (700 g) center-cut salmon fillet, skin on, pin bones removed; 1/4 cup (70 g) fine sea salt; 1/4 cup (50 g) granulated sugar; 1 tbsp (6 g) white peppercorns, coarsely crushed; 1 large bunch fresh dill (about 2 oz / 60 g), chopped, stems included

Gravlax Say it: GRAHV-lahks

By the Passport Plate editors. Published November 4, 2026.

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Gravlax is Sweden’s classic cured salmon, made without heat by packing fresh salmon with salt, sugar, crushed white pepper and a thick layer of dill. It is a fixture of the Swedish smörgåsbord and appears at Midsummer, Christmas and family celebrations, often with hovmästarsås mustard sauce. The cure turns the flesh silky and firm, with a gentle sweetness, a savory edge and a bright dill aroma. Sliced thinly, it is simple, elegant and unmistakably Scandinavian.

Swedish Cured Salmon (Gravlax)

Gravlax

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

4 servings

For the cure

1 1/2 lb (700 g)700 g (1 1/2 lb) center-cut salmon fillet, skin on, pin bones removed
1/4 cup (70 g)70 g (1/4 cup) fine sea salt
1/4 cup (50 g)50 g (1/4 cup) granulated sugar
1 tbsp (6 g)6 g (1 tbsp) white peppercorns, coarsely crushed
1 large bunch fresh dill (about 2 oz / 60 g), chopped, stems included

Method

Crush the white peppercorns coarsely with a mortar and pestle or the bottom of a heavy pan. In a small bowl, mix the salt, sugar and crushed pepper until evenly combined.
Pat the salmon very dry with paper towels. Run your fingers over the flesh to check for pin bones and pull out any you find with tweezers; leave the skin on.
Lay two long sheets of plastic wrap crosswise on the counter, overlapping in the middle, and set the salmon skin side down in the center. Rub the salt mixture over the flesh, pressing it in, then cover the top with the chopped dill.
Fold the plastic wrap tightly around the salmon, enclosing it completely. Set it in a shallow dish, place a plate on top, and weight with about 2 lb (900 g) of cans or a sealed bag of water.
Refrigerate for 48 to 72 hours. Every 12 hours, unwrap the salmon, pour off the liquid that has collected, turn the fillet over, and wrap it again; it is ready when the flesh is firm and a thin slice looks translucent.
Unwrap the salmon over the sink and scrape off the dill and cure with a blunt knife. Pat the surface dry; if it tastes too salty, rinse very briefly under cold water and pat thoroughly dry.
Place the salmon skin side down on a board. Using a long, thin knife, slice thinly at a slight angle away from you, stopping when the knife reaches the skin; leave the skin behind.
Arrange the slices on a chilled plate and serve immediately, or wrap tightly and refrigerate until serving.

Regional variants

Some Swedish cooks add a splash of aquavit or vodka to the cure, or mix white and black peppercorns for a more robust flavor. In Finland, the same cure is called graavilohi and is often served with a mustard-dill sauce.

Cook's notes

Use the freshest salmon you can find and ask your fishmonger whether it is suitable for raw curing; keep the salmon in the coldest part of the refrigerator during curing.
Weight the salmon evenly and pour off the liquid regularly; this keeps the cure concentrated and the texture firm.
For cleaner slices, chill the cured salmon in the freezer for 15 minutes before slicing.

Serve with

Hovmästarsås mustard-dill sauce, rye bread or crispbread, boiled new potatoes, and lemon wedges.

Make ahead and storage

The cured salmon keeps tightly wrapped in the refrigerator for up to 5 days; slice just before serving.

Swedish Cured Salmon (Gravlax)