Gravlax Fresh Salmon Marinated in Dill
Transform your kitchen into a Scandinavian haven with this Gravlax Fresh Salmon Marinated in Dill recipe—a showstopping dish that’s elegant yet effortless to prepare. Featuring fresh, skin-on salmon fillet, this traditional Nordic delicacy combines the perfect balance of sea salt, sugar, crushed black pepper, zesty lemon, and aromatic dill for a flavor-packed cure. For an added twist, a splash of vodka enhances the depth of flavor, making each bite irresistibly rich. With just 15 minutes of prep and no cooking required, the magic happens as the salmon cures in your refrigerator for 36–48 hours, resulting in melt-in-your-mouth slices bursting with freshness. Serve atop rye bread, crispbreads, or crackers, garnished with fresh dill and a squeeze of lemon, for an impressive appetizer or brunch centerpiece. Perfect for seafood lovers, this easy gravlax recipe is a deliciously sophisticated addition to any gathering!
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Recipe Information
Ingredients
- 500 grams fresh salmon fillet (skin-on)
- 50 grams sea salt
- 50 grams granulated sugar
- 25 grams fresh dill (chopped)
- 1 teaspoon black pepper (crushed)
- 1 teaspoon lemon zest
- 1 tablespoon vodka (optional)
Instructions
Place the salmon fillet on a clean cutting board and ensure any pin bones are removed using tweezers.
In a medium bowl, mix the sea salt, granulated sugar, black pepper, lemon zest, and chopped dill. If you are using vodka, stir it into the mixture.
Spread a large piece of plastic wrap on a flat surface. Sprinkle half of the salt and sugar mixture onto the center of the plastic wrap.
Place the salmon fillet skin-side down on top of the seasoning mixture.
Spread the remaining seasoning mixture evenly over the flesh side of the salmon, pressing it gently to coat the entire surface.
Wrap the salmon tightly in the plastic wrap, ensuring the seasoning mixture stays in contact with the fish. Place the wrapped salmon in a shallow dish or tray.
Weigh the salmon down with a heavy plate or small cutting board and refrigerate for 36 to 48 hours, flipping the fillet every 12 hours to ensure even curing.
Once cured, unwrap the salmon and rinse off the seasoning mixture under cold water. Pat the fillet dry with paper towels.
Using a sharp knife, slice the cured salmon thinly at a slight angle. Avoid cutting into the skin.
Serve the gravlax on rye bread, crispbread, or crackers, garnished with dill and a squeeze of lemon if desired.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 23561 mg | 1024% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 50.0 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2032 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
