986 easy and fully explained recipes, with 11,969 photos and 77 videos



Gravlax is a Nordic speciality and consists of boned salmon dry-cured overnight in salt and sugar.

The cured salmon can be eaten like smoked salmon, just with a trickle of lemon juice, or with a light sauce of cream cheese and herbs.


Grade this recipe :

Last modified on: July 11th 2016

For 4 people, you will need:

How long does it take?

PreparationStart to finish
12 hours 21 min.12 hours 21 min.
Preservation: Several days in the fridge.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
5 min.
Gravlax : Photo of step #1 Prepare a good fillet of salmon by removing the skin, any fat (brownish) and bones. Rinse under cold water and dry with absorbant paper.

Note: Do choose the thickest fillet you can, as this is the best bit.
Stage 2
2 min.
Gravlax : Photo of step #2 Mix 200 g coarse salt and 150 g caster sugar together...
Stage 3
Gravlax : Photo of step #3 which you can add other herbs and spices of your choice: pink berries, peppercorns, coriander seeds, etc.
Stage 4
2 min.
Gravlax : Photo of step #4 Use a dish that just a little larger than the fish and spread a layer of the salt mixture in the bottom. Lay the fish fillet on top.
Stage 5
12 hours
Gravlax : Photo of step #5 Cover the fish with the remaining salt, then cover with plastic film and refrigerate overnight.
Stage 6
3 min.
Gravlax : Photo of step #6 Next day, scrape the salt off the top...
Stage 7
Gravlax : Photo of step #7 ...remove the fish, rinse well under cold running water, then dry.

Your gravlax is ready and will now keep for several days (in the fridge).
Stage 8
3 min.
Gravlax : Photo of step #8 To make a light sauce, peel and finely chop 1 spring onion (scallion).

Chop a little fresh coriander.
Stage 9
2 min.
Gravlax : Photo of step #9 Mix 200 g cream cheese with the chopped onion and coriander, salt, pepper and 1 teaspoon lemon juice.

Your sauce is ready.
Stage 10
4 min.
Gravlax : Photo of step #10 Serve the salmon sliced thinly with a little lemon juice or the light herb sauce.


Traditionally, sprigs of fresh dill are added to the salt, but this is not essential.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 13.80 €
Per person : 3.45 €

Note : These prices are only approximate.

Change currency:

Recipes which use this 1

Avocado with gravlax
Avocado with gravlax
Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Salmon filletSalmon fillet: You can check-out other recipes which use it, like for example: Cretan-style salmon , Grilled fillet of salmon with corn salad cream, Baked salmon fillet, ... All
Coarse saltCoarse salt: You can get more informations, or check-out other recipes which use it, for example: Pickled gherkins, Foie gras cured in salt, How to cook pasta properly, Preserved lemons, Salmon marinated like herring, ... All
Cream cheeseCream cheese: You can check-out other recipes which use it, like for example: Avocado and smoked salmon terrine , Surf and turf club sandwich, Tomato and cream cheese terrine, Crunchy verrines, Like a Boursin with garlic and herbs, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Meringues, Flambéd bananas , Chaud-froid of grapefruit, pineapple and lime custard , Apple charlotte with toasted brioche, Bounty-style tart for Alison, ... All

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2019-03-31)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page