Homemade Gravlax with Mustard-Dill Sauce

Homemade Gravlax with Mustard-Dill Sauce

Gravalax is a Scandinavian method of preparing raw salmon, with similarities to smoked salmon just without the smoke. Raw salmon is cured with salt, sugar and dill, resulting in delicious flavours that can serve as an appetizer or centerpiece in a meal.




  • Lay the salmon skin side down on a flat surface and using light pressure, run your finger over the surface of the fillet to check for pin bones and remove any you find with a pair of tweezers.
  • Cut the salmon crosswise into 2 equal pieces.
  • Combine the granulated sugar, brown sugar, salt and pepper in a small bowl, then spread the mixture in a shallow baking pan.
  • Press the skin side of both pieces of salmon firmly into the salt mixture to coat them, then lay them, skin side down on a sheet of plastic wrap.
  • Evenly spread a generous crust of the salt-sugar mixture on top of each fillet and pat down gently.
  • Spread the dill evenly over each piece of salmon, then place one piece on top of the other, skin sides out, creating a sandwich with the dill inside.
  • Tightly wrap the salmon in the plastic wrap, then place it in a zip-top food storage bag in the coldest part of your refrigerator for 36 to 48 hours. It helps if you can flip the bag over twice a day for even curing. Note: You may want to place the bag in a shallow dish to catch any leaks.
  • As the salmon cures, it will give off some liquid and become firm to the touch. If you can see the end of the fillets through your wrapping, you will also notice that the fish darkens in color and develops a translucent sheen. Once the salmon has cured:

Once the salmon has cured: 

  • To make the sauce, stir the brown sugar and vinegar together in a small bowl until the sugar is completely dissolved.
  • Whisk in the mustard and sour cream until smooth. Just before serving, stir in the fresh dill and transfer to a serving bowl.
  • Unwrap the salmon, rinse off the curing mixture with cold water and pat dry.
  • To slice, lay the gravlax, skin side down on a flat surface. Starting at the thickest end, place your knife at a 45° angle and cut very thin slices, down to, but not through the skin.
  • Keeping your knife on an angle, separate the slices from the skin as you work. Arrange the salmon on a serving plate, garnish with fresh sprigs of dill and serve with the sauce and thin-sliced pumpernickel toast.