Besides the popularly known Swedish meatballs, Swedish cuisine is surprisingly fresh and light. Learn how to make homemade gravlax, another Swedish classic.
Last September we visited Stockholm, the capital of Sweden, for a gloriously sunny and warm weekend. It’s a beautiful city: clean, green and everyone seems relaxed and happy. 
To be very honest, we weren’t quite sure what to expect in terms of food (other than the world-famous meatballs and lot’s of fish of course). But boy, do Swedes know how to eat! Everything we had was fresh, seasonal and light. With, indeed, lot’s of fish but also fresh herbs (dill, I’m looking at you!) and perfectly boiled potatoes.
I honestly never felt like we over-ate. (little disclaimer: I’m sure you can eat unhealthy food in Sweden too, and it’s also a question of which restaurants you choose, but overal, the Swedish diet looks pretty healthy to me)
Stockholm is know for being expensive, but you can keep your food expenses within limits by ordering the daily specials. Every restaurant has them (especially for lunch) and it’s often good food for a reasonable price.
A list of the places we went to:
CulturBar (in Gamla Stan/Old Town)
Meatballs for the people (for those famous meatballs with lingonberry sauce)
Stikkinikki (for great ice cream, also vegan options available)
Broms (for a real Sunday brunch)
Fabrique bakery (they’re everywhere, great kanelbullar)
Rosendals Tradgard (wonderful garden in the middle of Stockholm)
Il Caffe Soder (trency coffee bar)
Urban Deli Sveavågen (best grilled mackerel ever)
Knut restaurant (great Nordic cuisine)
When we came home, I tried to replicate the taste of Swedish food with homemade grav lax, dill sauce and boiled potatoes. Maybe you think homemade grav lax is difficult or complicated to make, but I assure you it’s actually very easy. Just make sure you buy a good fresh piece of salmon (that hasn’t been frozen), rub it with salt, pepper, sugar and dill and leave it to rest for 48 hours. That’s it! More details in the recipe below.
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- Total Time: 48 hours 15 minutes
- Yield: 4 servings 1x
Description
Homemade gravlax is a classic Swedish dish featuring fresh salmon cured with dill, sugar, and salt, served with a tangy dill sauce.
Ingredients
- 500 gr 18 oz fresh salmon filet (preferably with skin, but you can also use filet without skin)
- 50 gr 1/4 cup caster sugar
- 75 gr 1/3 cup coarse salt
- ½ tsp white pepper
- 1 cup chopped dill
- Sauce
- 2 tbsp mustard (Swedish if you can find it, or replace by French mustard)
- 1 tbsp caster sugar
- 1 tbsp red wine vinegar
- 100 ml 1/2 cup of neutral oil, like rice or peanut oil
- salt & pepper (to taste)
- chopped dill
- Lemon (to serve with)
Instructions
- If your salmon has skin on, slice the skin in several places to allow the curing mixture to penetrate.
- In a bowl, mix the caster sugar, coarse salt, white pepper, and chopped dill until well combined.
- Place the salmon in a shallow dish and rub it thoroughly with the sugar-salt-dill mixture, ensuring all sides are covered.
- Wrap the salmon tightly in plastic film and place it in the refrigerator.
- Allow the salmon to cure for 48 hours, turning it every 12 hours to ensure even curing.
- After 48 hours, remove the salmon from the refrigerator, unwrap it, and gently rinse off the curing mixture under cold water. Pat dry with paper towels.
- For the dill sauce, mix mustard, honey, white wine vinegar, and olive oil in a small bowl. Season with freshly ground black pepper to taste.
- Slice the gravlax thinly and serve with the dill sauce on the side.
Notes
Ensure you use the freshest salmon possible for the best results. The curing process takes 48 hours, so plan accordingly. Serve with boiled potatoes for an authentic Swedish experience. Store leftover gravlax in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 800
- Fat: 15
- Carbohydrates: 5
- Fiber: 0
- Protein: 25
- Cholesterol: 60
Frequently Asked Questions
How long should I let the gravlax cure in the refrigerator?
The gravlax should cure in the refrigerator for at least 48 hours to ensure the flavors develop fully.
What type of salt should I use for curing the salmon?
Use coarse sea salt or kosher salt, as they help draw out moisture and enhance the flavor of the salmon.
Can I substitute dill with another herb in the gravlax recipe?
While dill is traditional for gravlax, you can experiment with other herbs like fennel fronds or coriander, but it will change the flavor profile.
