Careful when sourcing your salmon for this classic Swedish snack, gravlax is cured but still raw.
By Julia Mueller
Gravlax is cured raw salmon. You want to use a sushi-grade or a previously frozen (at -10 degrees F) salmon filet for gravlax in order to ensure there are no funky critters (parasites) in the salmon…because it stays raw. And the only funky critters you want to eat should be dead. Unless they’re probiotics. Moving right along.
You take your awesome salmon fillet, pack it with salt, sugar, and dill, wrap it up all tight like you’re swaddling a baby, then let it sit in your refer for two days. If you’re using a uuuuuuuuge piece of salmon, you can cut it in half, pack the top with the salt/sugar/dill and lay the two pieces on top of each other (with the flesh touching) before wrapping it.
And that’s it! That’s all it takes for an 1. Swedish-inspired appetizer 2. Delicious raw recipe and 3. Brownie points for being utterly completely awesome for curing your own fish. 
Swedish Gravlax
- Total Time: 20 mins
- Yield: 8 servings 1x
Description
Careful when sourcing your salmon for this classic Swedish snack, gravlax is cured but still raw.
Ingredients
- 2 tbsp kosher salt
- 2 tbsp sugar
- 1/2 tsp ground black pepper
- 1 bunch fresh dill, stems removed
- 1 lb (450 g) frozen salmon filet, thawed
For Serving
- Fun cracker or rustic crusty bread
- Cottage cheese (or your favorite soft cheese)
- Fresh dill
- Capers
- Lime slices
Instructions
- In a small bowl, mix together the salt, sugar, and ground black pepper.
- Rinse and pat dry the salmon fillet and lay it on a long piece of plastic wrap.
- Sprinkle all of the salt/sugar/pepper mixture on top of the salmon fillet.
- Lay the fresh dill on top and tightly (but gently) wrap the salmon so that there is no air inside.
- Place the salmon on a plate and refrigerate for two days.
- Unwrap the salmon and rinse off the salt and sugar and pat the fillet dry. Discard the dill.
- Using a sharp knife, slice the fillet diagonally so that you end up with the widest and longest cuts. Serve these slices by themselves, or on a cracker with capers, dill, and cheese.
- Prep Time: 20 mins
- Cook Time: 2 days
- Category: Appetizer
- Cuisine: Scandinavian
Nutrition
- Serving Size: 2 oz
- Calories: 90
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Frequently Asked Questions
Is gravlax safe to eat since it stays raw?
The article specifically addresses this: use a sushi-grade salmon or one that has been previously frozen to at least -10°F to kill any parasites, since curing with salt and sugar does not cook the fish. The salt cure preserves and flavors it, but the salmon remains raw.
How long does the salmon need to cure in the refrigerator?
Two full days in the refrigerator, tightly wrapped in plastic with no air inside. After curing, rinse off the salt, sugar, and dill, pat dry, then slice diagonally for the widest cuts.
What do I do if I have a very large salmon fillet?
The article suggests cutting the fillet in half, packing the flesh side of one piece with the salt/sugar/dill mixture, then laying the two pieces flesh-to-flesh before wrapping tightly.
its a very nice recipe i have try it and its working
thanks mr julia mueller