If you’ve never cured your own salmon at home, this gravlax recipe is your gateway into pure magic. Silky, tender, and packed with rich flavor from fresh dill, salt, and sugar, gravlax is the kind of dish that feels fancy – but is secretly foolproof to make.

Cured salmon on crackers with fresh dill and capers, ready to serve.

You don’t need any fancy equipment or culinary wizardry, just a little time and patience.

I originally made this on a whim (because how many tacos can one girl eat?), and now I’m absolutely hooked.

It’s perfect for a Nordic-inspired brunch board, a DIY bagel bar, or just something different to shake up your usual meals. Once you try it, you’ll want to keep a stash of it in the fridge at all times.

Let’s break it down!

What is Gravlax?

Gravlax is a traditional Nordic dish made by curing raw salmon with salt, sugar, and fresh dill. It’s closely related to lox, but while lox is typically cold-smoked, gravlax is never cooked or smoked – it’s simply cured.

The name “gravlax” comes from the Scandinavian words grav (grave) and lax (salmon), referring to the original method of burying the fish in sand to cure.

These days, we skip the sand and use plastic wrap and a refrigerator instead – far more convenient, slightly less gritty.

Gravlax is a great source of protein and omega-3s, and since it’s not cooked, all that buttery, melt-in-your-mouth texture stays perfectly intact.

Cured salmon on a cracker with cottage cheese and fresh dill, ready to eat.

Why You’ll Love This Salmon Gravlax

This is one of those recipes that looks super impressive but is secretly very low effort. It takes just a few minutes to prep and then the fridge does all the work.

The result? Rich, flavorful salmon that’s fresh and bright from the dill, with a slightly sweet and salty balance. Gravlax is versatile too – serve it on crackers, toast, salads, or a traditional smörgåsbord.

It’s an easy way to dip your toes into Nordic flavors without needing a whole pantry of specialty ingredients. Here are a few more reasons why you’ll love this recipe:

No cooking – just mix, wrap, and chill
Packed with healthy fats and protein
Feels fancy but it’s effortless
Perfect for brunch boards
Totally customizable
Great for meal prep

Ingredients for Gravlax Recipe

Salmon: Go for sushi-grade or previously frozen wild salmon to ensure it’s safe for curing. Look for a firm, skin-on fillet.

Kosher salt: Salt draws out moisture from the salmon and helps preserve it. Kosher salt is preferred for its texture and mild flavor.

Sugar: Balances the salt and enhances the salmon’s natural sweetness. Regular granulated sugar works great, but feel free to swap with brown sugar for a deeper, molasses-y vibe.

Black pepper: Adds a hint of warmth and subtle bite to balance the richness.

Fresh dill: The signature herb of gravlax. Use whole sprigs and don’t be shy – this gives the fish its classic flavor.

For serving: Rustic bread or crackers, soft cheese (like cottage cheese or cream cheese), fresh dill, capers, lime slices… the works.

How to Make Gravlax

Start by mixing the salt, sugar, and black pepper in a small bowl. Rinse your salmon fillet and pat it completely dry, then place it skin-side down on a large piece of plastic wrap.

Sprinkle the salt-sugar mixture evenly over the flesh side of the salmon. Lay a generous amount of fresh dill over the top – don’t skimp!

Then wrap the whole thing up tightly so no air gets in, swaddling it like a cozy little fish burrito.

Place it on a plate and stick it in the fridge for 2 days. After that, unwrap it, rinse off the cure, and pat it dry.

Use a very sharp knife to slice the salmon thinly on a diagonal – this gives you beautiful, long, delicate slices.

Serve it however your heart desires: on crackers, bagels, or straight out of the fridge with a fork. No judgment.

Swedish Gravlax (cured salmon) on crackers on a cutting board with fresh dill to the side.

Frequently Asked Questions

Gravlax vs lox – what’s the difference?

Lox and gravlax are both cured salmon, but they differ primarily in their curing process, flavor, and texture. Gravlax is cured with salt, sugar, and dill for a slightly sweet, herbal flavor. Lox is cured in salty brine without extra seasonings for a more classic, buttery taste.

Can I use fresh (never frozen) salmon?

Only if it’s sushi-grade. Otherwise, it’s safest to use one that has been frozen at -10°F to ensure there are no funky critters (parasites) in the salmon.

How long does gravlax last?

It will keep in the fridge for up to 5 days. Keep it tightly wrapped to preserve freshness.

Do I need to weigh it down?

Optional! You can place a small plate or can on top of the wrapped salmon to help press the cure into the fish, but it’s not necessary.

Swedish Gravlax on crackers with cottage cheese, capers and fresh dill

Recipe Adaptations and Additions

Make it sweet & citrusy – Add orange zest or lemon zest to the cure for a fresh, zippy twist.
Try different herbs – Mix in tarragon, parsley, or coriander for a new flavor profile.
Add booze – A splash of gin, vodka, or aquavit adds depth and helps with curing.
Make it spicy – Add crushed pink peppercorns or red pepper flakes to the salt mixture.
Go smoky – Add a few drops of liquid smoke to the cure for that classic lox flavor.
Double up – If you’re using a large salmon fillet, slice it in half and stack the two pieces with the flesh sides touching, cure mixture in between, for even flavor and a snug wrap.

What to Serve with Gravlax

There are plenty of ways of enjoying this delish dish! I like my Gravlax on crackers with cottage cheese and capers, but you can also go the bagel and cream cheese route, or even add the salmon to your morning breakfast or dinner salad. Its buttery texture and herby flavor pair beautifully with creamy cheeses, crusty bread, and bright, tangy toppings. Here are some of my favorite pairings:

Other Salmon Recipes to Try

Drop a comment below telling us how you like to serve cured salmon!