Norwegian Cured Salmon with Dill and Aquavit

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Norwegian gravlax is a centuries-old Nordic method of preserving salmon by curing it in salt, sugar, and abundant fresh dill. The result is silky, ruby-pink slices with a delicate herbal flavor that pairs beautifully with dark rye bread and a sweet-tangy mustard sauce. This no-cook appetizer looks elegant on a platter but requires only 15 minutes of hands-on work.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 4 gCarbs
• 0 gFiber
• 3 gSugar
• 22 gProtein
• 380 mgSodium
• 410 mgPotassium
• 25 mgCalcium
• 0.5 mgIron
• 3 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Cure

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

For the Mustard-Dill Sauce

• 2 tablespoons smooth Dijon mustard
• 2 tablespoons whole-grain mustard
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 2 tablespoons finely chopped reserved dill
• Pinch of salt and freshly ground black pepper

Directions

1. Pat the salmon dry with paper towels and place skin-side down on a large sheet of plastic wrap set inside a rimmed dish. In a small bowl, stir together the salt, sugar, and cracked pepper.
2. Spoon the salt mixture evenly over the flesh side of the salmon and rub it in gently. Drizzle with the aquavit if using, then pack the dill thickly over the entire top so the fish is completely covered.
3. Bring the plastic wrap up around the salmon, pressing out air, then wrap tightly. Top with another piece of plastic wrap, place a second rimmed dish on top, and weigh it down with several cans or a brick. Refrigerate for 48 to 72 hours, flipping the wrapped salmon every 12 hours.
4. When the cure is complete, unwrap the salmon and scrape off the dill and salt mixture. Reserve 2 tablespoons of the dill for the sauce. Rinse the fillet briefly under cold water and pat very dry with paper towels.
5. For easier slicing, place the cured salmon in the freezer for 15 to 20 minutes until firm but not frozen solid. Using a long, sharp knife, slice on a steep bias into thin (1/8-inch) pieces, cutting down to but not through the skin.
6. Meanwhile, make the sauce: whisk together both mustards, honey, olive oil, vinegar, chopped reserved dill, salt, and pepper in a small bowl until smooth.
7. Arrange the gravlax slices on a chilled platter or dark rye bread, garnish with extra dill sprigs and lemon wedges, and serve with the mustard-dill sauce on the side.
8. Store any leftover cured salmon tightly wrapped in the refrigerator for up to 5 days, or slice and freeze in a single layer for up to 2 months.

Cook’s Notes

• Always use the freshest sushi-grade salmon you can find, since this recipe involves no cooking.
• Do not shorten the curing time; 48 hours is the minimum needed for the texture to turn silky and translucent.
• For ultra-clean slices, wipe the knife blade between cuts and let the salmon chill until just firm to the touch.
• The brine that pools in the dish is flavorful but very salty; discard it and only use the dill from the wrap if it looks fresh.
• Pair gravlax with thinly sliced cucumber, capers, hard-boiled egg, and pickled onions for a traditional Scandinavian platter.

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