Gravlax Recipe – Eats Now

Name: Gravlax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gravlax; 1 large bunch fresh dill, roughly chopped; 2 cups/ 500 ml coarse salt; 2 cups/ 500 ml brown sugar; two 2-pound/1 kg extremely fresh salmon fillet, skin on (sushi grade); 1 teaspoon/ 5 ml crushed szechuan peppercorns; 1/4 cup/ 60 ml vodka; Mustard Sauce; 1/4 cup/ 60 ml Dijon mustard; 2 tablespoons/ 30 ml brown sugar; 1 lemon, juice of; 1/2 cup/ 125 ml olive oil; 1 bunch fresh dill, chopped; freshly grated horseradish; cracker, for serving

Servings: persons

Gravlax
1 large bunch fresh dill, roughly chopped
2 cups/ 500 ml coarse salt
2 cups/ 500 ml brown sugar
two 2-pound/1 kg extremely fresh salmon fillet, skin on (sushi grade)
1 teaspoon/ 5 ml crushed szechuan peppercorns
1/4 cup/ 60 ml vodka
Mustard Sauce
1/4 cup/ 60 ml Dijon mustard
2 tablespoons/ 30 ml brown sugar
1 lemon, juice of
1/2 cup/ 125 ml olive oil
1 bunch fresh dill, chopped
freshly grated horseradish
cracker, for serving

1
For the gravlax:
2
Crush the dill with the coarse salt and add the brown sugar. Sprinkle the salmon fillets with the Szechuan peppercorns. Cover with the dill mixture and splash with vodka. Sandwich the fillets together, tail-to-tail, and cover with plastic wrap. Cover the salmon with another plate and something that weighs about a pound. Refrigerate for 24 hours. After that time, the flesh will have lost its translucence. Rinse under cold water and pat dry.
3
For the mustard sauce:
4
Combine the mustard, brown sugar and lemon juice. Slowly whisk in the olive oil and stir in the chopped dill and grated horseradish to taste. Slice the gravlax thinly on the bias and without the skin. Serve with crackers and the mustard sauce.

510

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Gravlax, 1 large bunch fresh dill, roughly chopped, 2 cups/ 500 ml coarse salt, 2 cups/ 500 ml brown sugar, and more.

Yes, Gravlax falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gravlax

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions