Swedish Dill-Cured Salmon

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A traditional Scandinavian preparation where fresh salmon is cured in a salt-sugar-dill mixture until silky, translucent, and infused with bright herbaceous flavor. Served paper-thin with a sweet-tangy mustard-dill sauce, dark rye bread, and cracked pepper, it makes a stunning starter or brunch centerpiece.

Nutrition Facts

Per serving (estimated)

• 230 kcalCalories
• 13 gFat
• 2 gSaturated Fat
• 4 gCarbs
• 0 gFiber
• 3 gSugar
• 22 gProtein
• 1100 mgSodium
• 480 mgPotassium
• 25 mgCalcium
• 0.5 mgIron
• 2 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the cure

• 1 (2 lb / 900 g) skin-on salmon fillet, pin bones removed
• 1/2 cup kosher salt
• 1/4 cup granulated sugar
• 1 tablespoon coarsely cracked black pepper
• 1 large bunch fresh dill (about 2 oz), stems and all
• 2 tablespoons aquavit or vodka (optional)

For the mustard-dill sauce

• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon honey
• 2 tablespoons finely chopped fresh dill
• 2 teaspoons white wine vinegar
• 3 tablespoons neutral oil

Directions

1. Pat the salmon dry with paper towels and check carefully for any remaining pin bones, pulling them out with tweezers if found.
2. In a small bowl, stir together the kosher salt, sugar, and cracked black pepper until evenly combined.
3. Lay a large piece of plastic wrap on a rimmed baking dish, then place the salmon skin-side down on top. Sprinkle the aquavit (if using) evenly over the flesh.
4. Pack the salt-sugar mixture evenly over the entire flesh side of the salmon, pressing gently so it adheres.
5. Pile the fresh dill generously on top of the cure, covering the salmon completely. Wrap tightly in the plastic, then seal with a second piece of wrap.
6. Place a flat baking dish or cutting board on top of the wrapped salmon and weigh it down with several heavy cans or a cast-iron pot. Refrigerate for 48 to 72 hours, flipping the salmon every 12 hours for even curing.
7. Unwrap the salmon, scrape off the dill and cure mixture, and rinse the fillet briefly under cold running water. Pat completely dry with paper towels.
8. To make the sauce, whisk together the Dijon mustard, whole-grain mustard, honey, chopped dill, vinegar, and oil until smooth and creamy. Refrigerate until ready to serve.
9. Using a long sharp knife, slice the salmon on a sharp diagonal into paper-thin slices, cutting down toward (but not through) the skin and lifting each slice away.
10. Arrange the slices on a platter and serve with the mustard-dill sauce, buttered rye bread, thinly sliced red onion, lemon wedges, and capers.

Cook’s Notes

• Always start with sushi-grade or previously frozen wild salmon to ensure food safety, since gravlax is never heat-processed.
• Cure for 48 hours for a milder, more translucent texture; extend to 72 hours for a firmer, saltier result.
• Flip the wrapped salmon every 12 hours so the cure penetrates evenly across both sides.
• Wrap tightly and weight heavily — the pressure helps the cure draw moisture from the fish and produces that signature silky, almost buttery texture.
• Once fully cured and re-wrapped, gravlax keeps in the refrigerator for up to one week; slice only what you plan to serve.

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