Cured Salmon Gravlax with Mustard Sauce and Dill Recipe
Introduction
Gravlax is a classic Scandinavian dish featuring silky, cured salmon flavored with dill and mustard. This version is simple to prepare at home and yields a beautifully tender, flavorful result perfect for serving on bread or crackers. It’s an elegant appetizer that’s surprisingly easy to make.
Ingredients
- 1 tbsp white peppercorns (whole)
- 1 cup fresh dill, roughly chopped (1 big bunch)
- 250g / 8 oz rock salt
- 250g / 8 oz white sugar
- 1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on
- 1/2 cup / 125 ml heavy / thickened cream
- 1/3 cup Dijon mustard (or hot mustard for a kick)
- 2 tsp mustard powder
- Salt and pepper
- Rye bread slices or other bread/crackers
- Lemon wedges
- 1/4 cup fresh dill, roughly chopped (for garnish)
Instructions
- Step 1: Crush the white peppercorns using the side of a knife or a mortar and pestle to release their flavor.
- Step 2: In a bowl, combine the crushed peppercorns with the salt, sugar, and 1 cup of roughly chopped dill.
- Step 3: Lay two pieces of cling wrap on your work surface, slightly overlapping. Spread half of the salt mixture in the shape of your salmon on the cling wrap.
- Step 4: Place the salmon on top of the salt mixture, skin side down, then cover with the remaining salt mixture.
- Step 5: Wrap the salmon tightly in the cling wrap and place it in a large dish. Place a flat weight on top, such as a cutting board, then add 3 cans (about 400g/14oz each) on the board to weigh it down.
- Step 6: Refrigerate for 12 hours. After this, turn the salmon over (it will be wet), replace the weights, and refrigerate for another 12 hours. Repeat this turning and weighting once more for a total of 36 hours for a medium cure.
- Step 7: Remove salmon from the fridge, unwrap and scrape off excess salt mixture, then rinse gently with cold water. Pat dry thoroughly. If you have time, return it uncovered to the fridge for 3 to 12 hours to dry the surface and balance the saltiness.
- Step 8: Sprinkle the reserved 1/4 cup of fresh dill over the salmon for garnish and additional flavor.
- Step 9: Slice the salmon thinly at an angle, being careful not to cut through the skin—do not eat the skin. Serve the slices with toasted rye bread or crackers, lemon wedges, and mustard sauce.
- Step 10: To make the mustard sauce, mix the heavy cream, Dijon mustard, mustard powder, salt, and pepper until smooth. Adjust seasoning to taste. Add lemon juice or zest if desired.
Tips & Variations
- Use sashimi-grade salmon for the best texture and safety when curing at home.
- Adjust curing times to your preference: 24 hours for lightly cured, up to 48 hours for a firmer, saltier gravlax.
- Serve with different breads like pumpernickel or rye crackers for variety.
- The mustard sauce can be enhanced with a touch of honey or fresh lemon zest for extra brightness.
Storage
Store the cured salmon wrapped tightly in the refrigerator for up to 5 days. Keep the mustard sauce separately in a sealed container and consume within 3 days. Reheat is not recommended; gravlax is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular salmon instead of sashimi-grade?
Sashimi-grade salmon is recommended because it is fresh and handled for raw consumption, reducing the risk of parasites. If using regular salmon, ensure it is fresh and frozen properly to kill parasites before curing.
What if I don’t have a flat weight for pressing the salmon?
You can use a small cutting board or a plate with heavy canned goods or jars stacked on top to apply even pressure during curing. Just make sure the weight is stable and covers the salmon fully.
Print
Cured Salmon Gravlax with Mustard Sauce and Dill Recipe
- Total Time: 36 hours 20 minutes
- Yield: 6 to 8 servings 1x
- Diet: Gluten Free
Description
Cured Salmon Gravlax is a classic Scandinavian dish featuring sashimi-grade salmon cured with a flavorful mixture of salt, sugar, dill, and white peppercorns. This easy recipe yields a silky, tender salmon perfect for serving thinly sliced with a creamy mustard sauce, lemon wedges, and rye bread. The curing process takes approximately 36 hours using a simple cold curing method in the refrigerator, delivering a perfect balance of saltiness, herbaceous freshness, and subtle sweetness.
Ingredients
Curing Mixture
- 1 tbsp white peppercorns (whole)
- 1 cup fresh dill, roughly chopped (1 big bunch)
- 250g / 8 oz rock salt
- 250g / 8 oz white sugar
Salmon
- 1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on
Mustard Sauce
- 1/2 cup / 125 ml heavy / thickened cream
- 1/3 cup Dijon mustard (or hot mustard for a spicy kick)
- 2 tsp mustard powder
- Salt and pepper, to taste
Serving
- Rye bread slices or other bread/crackers
- Lemon wedges
- 1/4 cup fresh dill, roughly chopped (for garnish)
Instructions
- Crush Peppercorns: Using the side of a knife or a mortar and pestle, crush the white peppercorns until roughly ground to release their flavor.
- Prepare Curing Mixture: In a bowl, combine the crushed peppercorns, rock salt, white sugar, and 1 cup of chopped dill, mixing thoroughly to form the curing mixture.
- Set Up for Curing: Place two large pieces of cling wrap on a work surface slightly overlapping. Spread half of the curing mixture on the cling wrap in the shape that fits the salmon.
- Apply Salmon and Curing Mixture: Place the salmon fillet skin side down over the curing mixture on the cling wrap, then evenly spread the remaining curing mixture over the top of the salmon.
- Wrap and Weigh Down: Wrap the salmon tightly with the cling wrap, place it into a large dish, and press something flat and heavy on top (such as a small cutting board topped with three 400g/14oz cans) to act as weights.
- First Refrigeration and Flip: Refrigerate for 12 hours. After this time, there will be liquid released. Unwrap the salmon, turn it over (it will be gloppy and wet), re-wrap tightly, replace the weights and return it to the fridge.
- Second and Third Flips: After another 12 hours, repeat the flipping and weighting procedure once more. Continue to cure for a total of 36 hours for a medium cure gravlax.
- Rinse and Dry: After the full curing time, unwrap the salmon and scrape off the curing mixture. Rinse lightly under cold water and pat dry with paper towels. If time allows, return the salmon uncovered to the fridge for 3 to 12 hours to dry the surface and allow salt to settle and evenly permeate the flesh.
- Garnish: Sprinkle the reserved 1/4 cup fresh chopped dill evenly over the salmon for extra flavor and presentation.
- Slice and Serve: Slice the salmon thinly at an angle, taking care not to cut through the skin as it won’t be eaten. Serve with toasted rye bread or crackers, the prepared mustard sauce, fresh dill garnish, and lemon wedges for squeezing.
- Make Mustard Sauce: In a small bowl, combine the heavy cream, Dijon mustard, mustard powder, salt, and pepper. Adjust seasoning to taste. Optionally add lemon juice or zest if desired. Serve the sauce alongside the gravlax as a creamy, tangy accompaniment.
Notes
- Note 1: Crushing the peppercorns releases essential oils that enhance the flavor profile of the gravlax.
- Note 2: The curing time of 36 hours provides a medium cure. Longer curing (up to 48 hours) results in a firmer, saltier gravlax, while shorter curing (24 hours) is lighter and softer.
- Note 3: Use rock salt, not iodized table salt, to avoid bitterness and ensure proper curing.
- Note 4: Use the freshest, sashimi-grade salmon with skin on and bones removed for best safety and flavor.
- Note 5: Rye bread complements gravlax traditionally but any good-quality bread or crackers work well.
- Prep Time: 20 minutes
- Cook Time: 36 hours (curing time)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Scandinavian
Keywords: gravlax, cured salmon, Scandinavian appetizer, dill, mustard sauce, easy cured fish, no-cook salmon recipe
