Norwegian Salmon - Grav Lax Recipe

Name: Norwegian Salmon - Grav Lax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg salmon fillet; 60 ml sea salt; 70 ml sugar; 3 ml white peppercorns, slightly crushed in a mortar; 1 bunch fresh dill; 50 ml mustard (Dijon is best); 5 ml sugar; 5 ml vinegar; salt, pepper; 90 ml mild vegetable oil (not olive oil!); additional fresh dill, finely chopped

Servings: persons

1
For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
2
Rinse.
3
Mash the dill stems in a mortar with a little of the salt.
4
Mix with the rest of the salt, the sugar and pepper.
5
Save the dill leaves for the sauce.
6
Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
7
Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
8
Keep refrigerated for 72 hours, turning the fillets every 12 hours.
9
Do not discard the liquid that formsuntil the end of 72 hours.
10
( A lot of liquid will form).
11
Scrape off the spices and discard the liquid.
12
The salmon will keep refrigerated for about a week.
13
For the sauce, mix mustard, sugar and vinegar.
14
Add the oil a teaspoon at a time, constantly stirring.
15
Just before serving, add lots of dill and salt and pepper to taste.
16
Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
17
Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
18
Serve the sauce separately.
19
Optional: Also serve toasted bread and butter.

800

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 kg salmon fillet, 60 ml sea salt, 70 ml sugar, 3 ml white peppercorns, slightly crushed in a mortar, and more.

Yes, Norwegian Salmon - Grav Lax 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!

Norwegian Salmon - Grav Lax

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions