Gravlax is a classic Norwegian delicacy that showcases Norway’s long-standing relationship with the sea. Elegant in its simplicity, gravlax highlights the natural flavor of salmon through curing rather than cooking.
It’s raw salmon cured with salt, sugar, and fresh dill, accented with pepper, and served with mustard. The curing process draws out moisture while gently firming the fish, creating a silky texture and clean, balanced flavor.
Gravlax is traditionally served thinly sliced, often accompanied by mustard-dill sauce, bread, or boiled potatoes.
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Gravlax: Norway’s Traditional Cured Salmon Delight
Description
Gravlax is raw salmon cured with salt, sugar, and fresh dill, accented with pepper, and served with mustard.
Background and Origin
The name “gravlax” comes from Old Norse words meaning “buried salmon.” In medieval times, Norwegian fishermen preserved their catch by salting and burying it in sand above the high-tide line, allowing it to ferment lightly. This method helped extend the fish’s shelf life before refrigeration.
Over time, fermentation was replaced by controlled curing, transforming gravlax into the refined dish known today. Dill became a defining ingredient, reflecting Nordic use of fresh herbs and minimal seasoning.
Gravlax became a staple of Scandinavian festive meals, especially during Christmas, Midsummer, and special gatherings. In Norway, it symbolizes preservation techniques born from necessity and refined into culinary tradition.
This unique dish is enjoyed worldwide as a symbol of Nordic simplicity, craftsmanship, and respect for high-quality ingredients—a timeless dish rooted in Norway’s maritime heritage.
Ingredients
Instructions
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How to Prepare Gravlax
- Wash and remove all bones from the salmon. Place the salmon in a baking bowl or a tray.
- Using a kitchen pestle and mortar, grind the garlic and white pepper to a paste. Then add the salt and sugar and mix.
- Coat the mixture on the salmon evenly.
- Chop the fresh herbs and layer them on the salmon. Grate the skin of the lemon onto the salmon.
- Let the salmon rest at room temperature for an hour.
- Transfer the salmon into a plastic bag or vacuum bag. Ensure there’s no air and it's closed tight using a vacuum sealer.
- Put it in the refrigerator for 24 hours, flipping the bag occasionally so the herbs and spices can absorb into the salmon.
- Remove the herbs from the cured salmon and slice them thinly and evenly using a fish knife.
- Serve with mustard vinaigrette.
Video credit: Food with Viktor–YouTube
Note
Tips for Preparing Gravlax
- Use sashimi-grade salmon. Fresh, high-quality salmon is essential since the fish is cured, not cooked.
- Carefully check and remove bones for a clean, smooth final texture.
- Use plenty of fresh dill. Dill is the signature flavor; fresh is far superior to dried.
- Press while curing. Light pressure helps the cure penetrate evenly and firms the fish.
- Turn the salmon occasionally. Flipping ensures even curing and prevents uneven texture.
- Cure for the right time. 24–48 hours is ideal. Curing for a longer period can make the fish too salty.
- Rinse lightly after curing. Gently rinse off excess cure and pat dry before slicing.
- Slice thinly against the grain. This keeps the gravlax tender and silky.
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Gravlax is a beautiful example of Norwegian cuisine at its finest—simple, precise, and deeply rooted in history. From its origins as a preservation method to its place on modern festive tables, it remains a timeless celebration of salmon, tradition, and Nordic craftsmanship.
Happy curing!
