Norwegian Dill-Gravlax with Mustard-Dill Sauce Classic
Dill Gravlax
Silky cured salmon with dill and a tangy mustard-dill sauce—classic Norwegian gravlax.
Nutrition (per serving)
Gravlax is one of those joyful, simple traditions from Norway that feels luxurious yet approachable: silky, salt-and-sugar cured salmon scented with dill. I love making it at home because the technique is forgiving and the result is a stunning appetizer that always sparks conversation.
This recipe walks you through the classic cure and a bright mustard-dill sauce (hovmästarsås) for serving. It’s perfect on rye bread or crispbreads with a scatter of capers and lemon—make it ahead and enjoy the proud moment of slicing paper-thin pieces for your guests.
Ingredients
- Fish - salmon fillet (skin on, pin-boned):2 lb
- Kosher salt:1/2 cup
- Granulated sugar:1/2 cup
- Black peppercorns, crushed:2 tbsp
- Fresh dill, chopped (plus extra for garnish):1 cup
- Lemon zest:1 tbsp
- Vodka or aquavit (optional):2 tbsp
- Dijon mustard:1/3 cup
- Granulated sugar (for sauce):2 tbsp
- White wine vinegar:2 tbsp
- Neutral oil (canola or light olive oil):1/2 cup
- Fresh dill, finely chopped (for sauce):2 tbsp
- Salt (for sauce):1/4 tsp
- Black pepper (for sauce):1/8 tsp
- Rye bread or crispbreads, for serving:8 slices
- Capers, drained:2 tbsp
Instructions
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Rinse the salmon and pat dry. Check carefully for any remaining pin bones and remove with tweezers; leave the skin on.
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In a bowl combine kosher salt, granulated sugar, crushed peppercorns, chopped dill, and lemon zest. If using, stir in the vodka or aquavit.
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Place a large piece of plastic wrap on a tray. Spread half of the cure mixture in a layer on the wrap where the salmon will sit.
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Lay the salmon, skin-side down, onto the cure. Press the remaining cure evenly over the flesh, making sure all exposed flesh is covered.
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Wrap the salmon tightly in the plastic wrap, place in a rimmed dish, and weigh it down with a smaller tray or a few cans to press slightly.
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Refrigerate for 48 hours, flipping the package once after 24 hours to redistribute the cure and any liquid that accumulates.
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After curing, unwrap and rinse the salmon under cold water to remove excess cure. Pat dry with paper towels and trim away excess dill and zest.
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To make the mustard-dill sauce: whisk Dijon mustard, sugar, and white wine vinegar until smooth. Very slowly drizzle in the oil while whisking to emulsify, then stir in chopped dill and season with salt and pepper.
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Using a very sharp knife, slice the salmon thinly at a slight angle, leaving the skin behind. Arrange on a platter, garnish with extra dill, capers, and lemon wedges, and serve with rye bread and the mustard-dill sauce.
Tips & Notes
- Use a long, very sharp slicing knife and wipe it between cuts for clean, paper-thin slices.
- Weighing the fish helps press out liquid and yields a firmer texture; cans or a heavy pan work well.
- If you prefer a milder cure, reduce the curing time to 24–36 hours—longer yields firmer, saltier gravlax.
- Save the skin: after trimming, sear or crisp it for a crunchy snack, or discard if you prefer.
