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Thin slices of homemade salmon gravlax with dill and crushed peppercorns, served with diced warm potatoes.

FranceAppetizers

Homemade Salmon Gravlax with Dill

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Make a delicious easy salmon gravlax recipe, for tender flesh delicately flavored with dill and peppercorns. This Nordic appetizer, prepared with no cooking, is ideal for elevating festive tables or an elegant brunch. Serve it well chilled, with warm potatoes or blinis.

Total time
32 min
Prep
20 min
Cook
12 min
Rest
36 h
Difficulty
Medium
Per person
€4.20

By the CookinBreak team

Ingredients 10

Estimated cost €16.80

For the cure

For the side

For cooking

For seasoning

Equipment

  • Saucepanfor cooking the potatoes
  • Plastic wrapto wrap the fish airtight
  • Deep dishto hold the salmon fillet and its cure
  • Fillet knifethin, flexible blade for slicing thinly

Instructions

Tap a number to check off the step, and a time to start a timer.

Check the salmon fillet and remove any remaining pin bones with tweezers, then pat it dry thoroughly with paper towels.

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In a bowl, mix the salt, sugar and crushed peppercorns.
Lay a sheet of plastic wrap in the bottom of a dish, spread a third of the dill over it, then place the salmon fillet skin side down.
Generously cover the flesh of the fish with the mixture of salt, sugar and peppercorns, then sprinkle with half of the remaining dill.
Wrap the fillet tightly in the plastic wrap, set a light weight on top (such as a small board topped with a can) and place in the refrigerator for 36 hours, turning it every and draining off the liquid it releases.
Wash and peel the potatoes, cut them into even dice, then drop them into a pot of salted boiling water for , until tender but firm.
Drain the diced potatoes, let them cool slightly, then drizzle with olive oil, season with a pinch of black pepper and a little chopped dill.
Take the salmon out of the refrigerator, remove the plastic wrap and quickly rinse the surface under a thin stream of very cold water to remove excess salt and spices, then dry the flesh thoroughly with paper towels.
Sprinkle the salmon flesh with the rest of the fresh dill and a few crushed peppercorns, then cut very thin slices on the bias without cutting through the skin.
Fan the thin slices of salmon gravlax on a plate and serve with the small dish of warm diced potatoes.

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Goes well with

🎅 Christmas: all recipes

As a starter

For dessert

To drink

Nutrition facts

per serving · estimate
  • Protein29 g
  • Carbs25 g
  • Fat22 g
  • Fiber3 g
Nutri-Score BÉco-Score C

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get even, translucent slices without tearing the flesh, use a very thin, flexible, well-sharpened knife. Always slice on the diagonal at a 45-degree angle, moving from the tail toward the head.

Freezing : Can you freeze this recipe?

Yes

Gravlax salmon can be frozen once prepared and sliced, up to 2 months in vacuum packaging or tightly wrapped in plastic.

Storage : How long does it keep?

Gravlax is a curing process, not a cooked dish to prepare ahead for immediate eating. The potatoes can be cooked and kept 2-3 days in the fridge in an airtight container.

Making ahead : Can you make it the day before?

Yes

The salmon must cure at least 48h in the refrigerator, ideally 72h, under a weight, wrapped in plastic wrap.

Reheating : How do you reheat it?

Gravlax is eaten cold. The potatoes can be reheated in a skillet or in the microwave.

Variations

  • Citrus version: add fine zest of unwaxed lemon and orange to the salt and sugar mixture for a fresh, tangy flavor.
  • Beet version: add a grated raw beet over the cure to give the salmon a spectacular ruby-red hue.
  • Trout version: replace the salmon fillet with a salmon trout fillet for a local alternative that is more delicate on the palate.

Mistakes to avoid

  • Forgetting to freeze the fish beforehand: to eat raw or cured fish with full food safety, freeze the fresh fillet at least 48 hours before preparing it.
  • Rinsing the salmon too long: a quick pass under cold water is enough to remove the surface salt without waterlogging the flesh.
  • Cutting the salmon across the thickness: slicing perpendicularly produces pieces that are too thick and tough instead of thin, tender slices.

Frequently asked questions

Which cut of salmon should I choose for a successful gravlax?

Choose the center part of a nice fillet, thick and even. This piece ensures the cure penetrates evenly and makes it much easier to cut thin slices after resting.

Can I shorten the curing time?

A 24-hour rest works for a thin fillet, but 36 to 48 hours gives the firm, silky texture typical of true gravlax without leaving the center too raw.

Why put a weight on the fish while it cures?

The weight applies a light, constant pressure that helps the salt draw out the moisture. This firms up the salmon flesh and wonderfully concentrates its flavors.

What sauce should I serve with this dish?

The traditional Swedish sauce made with mild mustard, honey, cider vinegar, neutral oil and chopped fresh dill pairs ideally with the peppery notes of the fish.

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Homemade Salmon Gravlax with Dill

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