Gravlax with Gravlax Sauce

fish — by Johanna

In English Gravlax should be called Buried Salmon, which would be the ‘correct’ translation. But I agree that Gravlax sounds better and today you don’t have to bury the fish to make it.

1 kilo (2 lb) salmon fillet
2 teaspoons crushed pepper
4 tablespoons salt
2-4 tablespoons sucanat or sugar
lots of dill

If I buy fresh salmon I always freeze it for 24hrs, to make sure that there are no parasites in it. Clean the salmon fillets of any bones but keep the skin. The skin makes it easier later on when you are going to slice it. Mix together salt, pepper and sucanut. (more sugar makes a softer gravlax). Rub the fillet with some of the mixture. Divide the rest of the mixture and the dill on top of the fillet. If you have two fillets, place them together, meat against meat and short side against wide side. Place the fillet in a plastic bag and close it carefully. You can also use plastic wrap but it can be a little messy. Let the fillets rest in the fridge for 1-2 days. Thinner fillets can be done in 24 hours and thicker pieces need 48 hours to be ready to eat.

Unwrap and clean the fillets. Start to slice the gravlax at the small end. Make thin slices with a fillet or boning knife at an angle. Gravlax can be stored in the fridge for a week or longer in the freezer.I often serve my Gravlax as dinner with either potatoes and gravlax sauce or with dill creamed potatoes. In the summer I like to have a fresh potatoe salad with mustard vinaigrette. But gravlax is also great as an appetizer on toast.

See also Gravlax Juniper and Elderflower Gravlax

Gravlax Sauce
(serves 4)

3 tablespoons unsweet mustard
100 ml (0.4 cups) oil
1 tablespoon vinegar
1 tablespoon sucanat
salt and fresh ground pepper
100 ml (0.4 cups) chopped dill

Mix mustard, sucanut, vinegar, salt and pepper. Slowly start dripping in the oil while stirring the mixture. Continue dripping in the oil and stirring. If you add the oil too quickly the mixture can separate. The result should be a thick sauce. Lastly add the chopped dill.


  1. mona:

    I just found this blog. How adorable. I love it, it’s so refreshing to find a truly unique blog experience. WIll be coming back for more. I recently had my first gravlax experience and loved it.

  2. Bea at La Tartine Gourmande:


    I just happened to get to your blog through Chubby Hubby. What a lovely design! I really like it. Keep it up!

  3. Yvette:

    Oh What a spectacular blog you have and I must have your link on my sidebar! I hope that you don’t mind but would like to check on your once in awhile!

  4. Lucy:

    Hi Johanna, I’ve just found your blog and it’s wonderful! Love your drawings. What a treat!

  5. slurp!:

    Just hope over from Nordijus. wow! beautiful drawings & design.

  6. Mort:

    Feel very lucky to have stumbled on your site, which happened because I am writing a piece on how I got started with gravlax by eating it five times per day in Iceland while fly fishing for salmon.

  7. ThereNoTylerDurden:

    We tried this recipe. Was superb. Thanks

  8. kokblog » Gravlax Juniper:

    […] See also my previous recipe on Gravlax… […]

  9. kokblog » Elderflower Gravlax:

    […] home chef) if she would like to make the sauce for the gravlax . I thought that a traditional mustard sauce might be too strong. Ingela agreed and did something like […]

  10. kokblog » Semlor for Fat Tuesday:

    […] on the Internet and immediately started a conversations around Swedish treats such as knäckebröd, gravlax, and the Swedish Fat Tuesday bun […]

  11. ACHDI:

    nice bog design, lovely food too. just remembered 10 years ago back in stockholm. i’ll wait for next news from you. tack sa mycket anna.

  12. kokblog » Cured Trout for Easter:

    […] cured trout. To cure trout I use the same method and ratio as when I make traditional Scandinavian gravlax. The recipe below is plain and simple. Not much more is needed for this delicate treat, but if you […]

  13. An Illustrated Recipe for Cured Trout to Serve for Easter | EcoSalon | Conscious Culture and Fashion:

    […] cured trout. To cure trout I use the same method and ratio as when I make traditional Scandinavian gravlax. The recipe below is plain and simple. Not much more is needed for this delicate treat, but if you […]

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