add to your favouritesClick to add
to your Favourites...
Add Gravadlax to Favourites

This Scandinavian classic of cured salmon may take several days to complete but it is not only well worth it, but very easy and delicious.


Preparation Time: 48 hours
Cooking Time: N/A
Serves: 4-5


  1. Make sure the salmon does not have any bones left in the flesh. If it does, pull them out with a pair of tweezers or electricians pliers (be sure to clean them first). Optionally, remove the skin from the fillet (this makes it easier to carve) and trim off any of the brown/gray fat from the skin-side of the fillet. the prepared salmon
  2. Mix together the salt and sugar in a small bowl and finely chop half of the dill (the other half of the dill will be used at the end of the recipe).
  3. Place the salmon in a dish and evenly coat the top of the fillet with the salt/sugar mixture. coated with salt and sugar
  4. Evenly coat the fillet with the dill and then lightly press it down onto the flesh. coated with dill
  5. Wrap the dish in clingfilm/kitchen wrap, making sure it is pressed onto the surface of the salmon and that there is a small amount of slack in it, then put another, smaller dish on top of the salmon and weight it down with something heavy, such as cans of food. (The clingfilm needs a bit of slack so that the weighted dish is not held up by it, the salmon needs to take the full weight of the dish). weighted salmon
  6. Put the dish in the fridge for 48 hours, draining off the liquid every 12 hours.
  7. Remove the salmon from the dish and briefly wash off the old dill and any remaining salt and sugar under cold, running water (don’t be too thorough, just enough to remove most of it).
  8. Finely chop the remaining fresh dill and press it onto the top surface of the salmon. Then slice the salmon thinly, either vertically through the fillet or at a shallow angle.
  9. Serve. We like it with good bread, a slice of lemon and plenty of mayonnaise. the finished gravadlax
Back to top

Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 4 days in advance.
Will leftovers be nice? Yes, for up to 4 days.

Recipe Options
Units of Measurement
  • Weight
  • grams
  • lb
  • Volume
  • litres
  • pint (GB)
  • pint (US)
  • pint (AUS)
  • Small Measures
  • ml
  • teaspoons
  • teaspoon (AUS)
  • Distance
  • cm
  • inches
  • Temperature
  • °c
  • °f
Print this page