If there’s one dish that truly elevates any gathering with its vibrant flavors and stunning presentation, it’s the Cured Salmon Gravlax with Dill and Mustard Sauce Recipe. This Scandinavian classic combines the delicate freshness of sashimi-grade salmon cured slowly with fragrant dill and a balanced mixture of salt, sugar, and cracked peppercorns. Add a tangy mustard sauce on the side, and you have a dish that is both elegant and irresistibly delicious. It’s surprisingly simple to prepare yet offers gourmet results that impress effortlessly.
Ingredients You’ll Need
This recipe relies on straightforward, high-quality ingredients that bring out the best in the salmon’s natural flavor while infusing it with subtle herbal brightness and the right amount of savory sweetness. Each component plays a vital part in creating the perfect texture and mouthwatering taste that gravlax lovers adore.
- White peppercorns (1 tbsp whole): Lightly crushed to add a gentle peppery warmth without overpowering the fish.
- Fresh dill (1 cup roughly chopped): A signature herb in gravlax, delivering a fresh, evergreen aroma and a burst of color.
- Rock salt (250g/8 oz): Essential for curing, providing the perfect balance of moisture removal and flavor enhancement.
- White sugar (250g/8 oz): A touch of sweetness to mellow the salt and complement the fish’s natural richness.
- Sashimi-grade salmon (1 kg/2 lb, skin on, bones removed): The star of the dish – fresh, high-quality salmon is absolutely key.
- Heavy/thickened cream (1/2 cup): Used in the mustard sauce for a luscious and creamy texture.
- Dijon mustard (1/3 cup): Provides tang and a mild kick, essential for the classic sauce accompanying gravlax.
- Mustard powder (2 tsp): Adds depth and a gentle heat that complements the fresh dill and salmon.
- Salt and pepper: For seasoning the sauce and adjusting flavors perfectly.
- Rye bread or crackers: The perfect traditional vessels to serve alongside gravlax, offering robust flavor and crunch.
- Lemon wedges: Brighten up each bite with a refreshing citrus zing.
- Fresh dill for garnish (1/4 cup): Adds a pop of green and enhances the aroma right before serving.
How to Make Cured Salmon Gravlax with Dill and Mustard Sauce Recipe
Step 1: Prepare the Peppercorns and Cure Mixture
Start by crushing the white peppercorns using the side of a knife or a mortar and pestle; you want them cracked but not reduced to powder. Mix the crushed peppercorns thoroughly with rock salt, sugar, and the chopped dill. This blend creates a perfectly balanced curing mixture that slowly transforms your salmon into gravlax magic.
Step 2: Layer the Cure and Salmon
On a clean work surface, lay two sheets of cling wrap overlapping slightly. Spread half of your cure mixture roughly in the shape and size of the salmon fillet. Then, place the salmon skin-side down on top, and cover it evenly with the remaining cure mix. The seasoning will draw out moisture and infuse flavor over time.
Step 3: Wrap, Weight, and Refrigerate
Wrap the salmon tightly in the cling wrap and place it in a large dish. Put a flat weight on top—this could be a small cutting board—and then stack three cans or similar weights totaling about 1.2 kg. Refrigerate for 12 hours. This weighted pressure helps the cure penetrate deeply for a silky texture.
Step 4: Turn and Continue Curing
After the initial 12 hours, unwrap briefly, flip the salmon over carefully, then re-wrap and reapply the weights. Repeat this turning and weighting process every 12 hours for a total of 36 hours to achieve a medium cure, where the fish develops its signature firm, yet tender texture and beautiful flavor.
Step 5: Rinse and Dry the Salmon
Once curing is complete, unwrap the salmon and scrape off the cure mixture gently. Rinse it under cold water to remove excess salt and sugar, then pat dry thoroughly. For the best texture and flavor balance, if you have time, leave it uncovered in the fridge for 3 to 12 hours. This step helps the surface dry slightly, allowing the salt to settle evenly.
Step 6: Garnish, Slice, and Prepare the Mustard Sauce
Sprinkle fresh dill over the cured salmon for added aroma and a pretty presentation. Slice the gravlax thinly on a diagonal, keeping the skin intact but not eating it—the skin acts as a natural support when slicing. Then mix together Dijon mustard, mustard powder, heavy cream, and salt and pepper to create a creamy, tangy mustard sauce that perfectly complements the bold flavors of the gravlax.
How to Serve Cured Salmon Gravlax with Dill and Mustard Sauce Recipe
Garnishes
Simple garnishes like a sprig of fresh dill and a few lemon wedges go a long way. The lemon adds a burst of brightness and balances the richness, while dill echoes the herbal notes infused in the salmon, tying the flavors together beautifully.
Side Dishes
Traditional rye bread slices or crisp crackers provide a hearty, slightly sour foundation that pairs exceptionally well with gravlax. For a refreshing side, consider cucumber slices or a light green salad, which adds contrast and keeps the meal feeling fresh and vibrant.
Creative Ways to Present
Think beyond the plate—gravlax shines on a beautifully arranged platter with mustard sauce artistically drizzled or served in a small bowl. You can also create elegant canapés by layering gravlax on buttered rye squares topped with a dollop of mustard sauce and a sprig of dill, perfect for entertaining guests with style.
Make Ahead and Storage
Storing Leftovers
Once sliced, store your gravlax tightly wrapped in the refrigerator. It will stay fresh and delicious for up to 4 days, allowing you to enjoy it well beyond your initial feast. Keep the mustard sauce in a separate container to maintain its texture and flavor.
Freezing
While gravlax is best enjoyed fresh, you can freeze uncured salmon before starting the process. Avoid freezing after curing, as the texture can suffer significantly. If you must freeze after slicing, wrap portions tightly to prevent freezer burn and thaw slowly in the fridge before serving.
Reheating
Reheating is not typically recommended for gravlax since it is served cold to appreciate its silky texture and fresh flavor fully. Keep it chilled and serve straight from the fridge for the best experience.
FAQs
Can I use regular salmon instead of sashimi-grade?
It’s best to use sashimi-grade salmon since gravlax is cured but not cooked. This grade ensures safety and optimal freshness, giving you the best flavor and texture.
How long does the curing process take?
The full curing time is around 36 hours for a medium cure, but you can adjust it a bit depending on how firm or salty you like your gravlax. Less time yields softer salmon; more time creates a firmer texture.
What is the purpose of the mustard sauce?
The mustard sauce adds a tangy richness that perfectly complements the delicate cured salmon, balancing the sweetness and herbaceous notes with a bit of creamy, zesty kick.
Can I prepare the mustard sauce ahead of time?
Absolutely! The mustard sauce can be made a day ahead and kept refrigerated. This actually helps the flavors meld together, making it even tastier by serving time.
Is it necessary to weigh down the salmon during curing?
Yes, weighting the salmon is essential because it helps the salt and sugar mixture penetrate evenly, draws out moisture, and helps the salmon cure consistently for that classic gravlax texture.
Final Thoughts
There’s something truly special about making your own Cured Salmon Gravlax with Dill and Mustard Sauce Recipe at home. It’s such an elegant yet surprisingly accessible dish that transforms everyday ingredients into a culinary masterpiece. Trust me when I say, once you try this, it will become a favorite to share with friends and family, especially during gatherings that call for something bright, fresh, and simply unforgettable.
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Cured Salmon Gravlax with Dill and Mustard Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 36 hours 10 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Scandinavian
- Diet: Low Fat
Description
This easy and delicious Cured Salmon Gravlax recipe transforms sashimi-grade salmon into a delicate, flavorful dish perfect for appetizers or light meals. Cured with a mixture of salt, sugar, dill, and cracked white peppercorns, the salmon is refrigerated under weight to develop its signature texture and taste. Serve thinly sliced with mustard sauce, fresh dill, lemon wedges, and bread or crackers for a classic Scandinavian treat.
Ingredients
For the Cure
- 1 tbsp white peppercorns (whole)
- 1 cup fresh dill, roughly chopped (1 big bunch)
- 250g / 8 oz rock salt
- 250g / 8 oz white sugar
Main Ingredient
- 1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on
For the Mustard Sauce
- 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 to taste
To Serve
- 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 to release their flavor but keep them roughly ground.
- Prepare Cure Mixture: Combine the crushed peppercorns with the rock salt, white sugar, and 1 cup of roughly chopped fresh dill in a bowl, mixing well.
- Layer Cure on Cling Wrap: Lay out two large pieces of cling wrap on a work surface with slight overlap. Spread half of the salt mixture in the shape of the salmon on the cling wrap.
- Place Salmon on Cure: Put the salmon on top of the spread cure mixture, skin side down. Cover the salmon with the remaining salt mixture evenly.
- Wrap and Weight: Wrap the salmon tightly with the cling wrap. Place it in a large dish, top with a flat object like a cutting board, then add about 3 cans weighing approximately 400g (14oz) each on top to weigh it down.
- First Refrigeration: Refrigerate the wrapped salmon with weights for 12 hours. During this time, liquid will be drawn out of the fish.
- Flip and Refrigerate Again: After 12 hours, unwrap and flip the salmon over. It will be wet and sticky. Re-wrap and reapply weights, then refrigerate for another 12 hours.
- Final Flip and Refrigeration: After this second 12-hour period, flip the salmon again, reapply weights, and refrigerate for a final 12 hours, totaling 36 hours of curing for a medium cure gravlax.
- Rinse and Dry: Remove the salmon from the fridge, unwrap it, scrape off the curing mixture thoroughly, and rinse under cold water. Pat dry with paper towels. If possible, place uncovered in the fridge for 3 to 12 hours to dry the surface further and allow the flavors to settle.
- Garnish and Serve: Sprinkle the remaining 1/4 cup chopped dill over the salmon. Slice it thinly at an angle, taking care not to cut through the skin. Serve the gravlax with toasted rye bread or crackers, mustard sauce, fresh dill, and lemon wedges.
- Prepare Mustard Sauce: In a bowl, whisk together the heavy cream, Dijon mustard, mustard powder, salt, and pepper until smooth. Adjust seasoning to taste and serve alongside the gravlax.
Notes
- For the best flavor and texture, use sashimi-grade salmon with bones removed but skin on for curing.
- The curing time can be adjusted: 24 hours for a light cure, 36 hours for medium, and up to 48 hours for a stronger cure. The texture becomes firmer and saltier with longer curing.
- Ensure the weight placed on the salmon is consistent and firm to help press out moisture evenly.
- You can use hot mustard instead of Dijon if you prefer a spicier mustard sauce.
- Gravlax is traditionally served very thinly sliced and should be eaten within 3-4 days once cured and refrigerated.
