Name: Swedish Gravlax Recipe
Prep time: 15 min
Total time: 48 h 15 min
Cuisine: Swedish
Ingredients: 2 tablespoons kosher salt; 2 tablespoons sugar; ½ teaspoon ground black pepper; 1 bunch fresh dill (stems removed); 1 lb frozen salmon fillet (thawed); Fun cracker or rustic crusty bread; Cottage cheese (or your favorite soft cheese); Fresh dill; Capers; Slices of lime

Jump to Recipe· 4.1 from 1 review

If you’ve ever wanted to bring a taste of Scandinavian elegance and fresh ocean flavors into your kitchen, this Swedish Gravlax Recipe is exactly what you need. It’s a beautifully simple cured salmon dish that transforms a humble fish filet into a delicate, silky, and herbaceous masterpiece. With just a few basic ingredients and a little patience, you’ll create an impressive appetizer or light meal that feels both rustic and refined. Whether you’re hosting a brunch or just craving something special, this dish is all about freshness, balance, and the joy of creating something truly memorable at home.

Ingredients You’ll Need

Four round crackers with visible seeds form the base, each topped with a white, creamy cottage cheese layer that has a soft and slightly chunky texture. On top of the cottage cheese is a bright orange slice of smoked salmon that looks smooth and slightly shiny. Each salmon slice is adorned with a small sprig of fresh green dill that adds a touch of texture and color contrast. The crackers are placed on a wooden board, set against a white marbled surface in soft, natural light. photo taken with an iphone --ar 4:5 --v 7

These ingredients are incredibly straightforward, yet each one plays a crucial role in delivering the perfect blend of salty, sweet, and herbal notes that make Swedish Gravlax so beloved. The combination is simple but vital to achieving the signature taste and beautiful texture.

Kosher salt: Essential for curing the salmon, extracting moisture, and intensifying its natural flavor.
Sugar: Balances the saltiness and adds a subtle sweetness to the cure.
Ground black pepper: Adds a gentle spice and depth to the flavor profile.
Fresh dill (stems removed): Brings bright, aromatic herbal notes that complement the fish perfectly.
Salmon filet (1 lb, thawed if frozen): Choose a fresh, high-quality piece for the best texture and taste.
Fun crackers or rustic crusty bread: The perfect base to enjoy your gravlax with a contrast of crunch.
Cottage cheese or soft cheese of your choice: Adds creaminess and a mellow tang to balance the cured fish.
Capers: For a salty, briny punch that livens up each bite.
Slices of lime: Fresh acidity to brighten flavors just before serving.

How to Make Swedish Gravlax Recipe

Step 1: Prepare the Cure Mix

Begin by mixing the kosher salt, sugar, and ground black pepper in a small bowl. This simple blend is your curing magic—salt draws out moisture, sugar softens, and pepper adds that subtle kick that makes gravlax unforgettable.

Step 2: Prep the Salmon

Rinse your salmon filet gently under cold water and then pat it completely dry. There’s nothing worse than soggy salmon before curing, so take your time here. Lay the filet skin-side down on a long piece of plastic wrap, making sure it’s ready for the cure to work its wonders.

Step 3: Apply the Cure

Sprinkle the salt, sugar, and pepper mixture evenly and generously all over the top of the salmon. Make sure every inch is covered, which ensures an even cure and perfect flavor.

Step 4: Add Fresh Dill and Wrap

Lay a generous bunch of fresh dill over the cured salmon. The dill’s fragrant oils infuse the fish as it cures, adding that classic Scandinavian taste. Then, wrap the salmon tightly but gently in the plastic wrap to avoid any air pockets. The tight wrap helps the curing process be even and thorough.

Step 5: Refrigerate and Cure

Place the wrapped salmon on a plate or dish to catch any potential liquid and refrigerate it for 48 hours. This slow curing time is absolutely critical, letting the flavors penetrate deeply while achieving that silky texture gravlax is famous for.

Step 6: Unwrap and Rinse

After two days, carefully unwrap the salmon. Rinse off the salt and sugar mixture under cold water and pat it completely dry with paper towels. Discard the dill stalks—by now, their job is done!

Step 7: Slice and Prepare to Serve

Using a sharp, thin-bladed knife, slice the salmon diagonally into long, wide pieces for visual appeal and perfect mouthfuls. This is where your Swedish Gravlax Recipe truly shines. Arrange the slices neatly, ready for your creative serving ideas.

How to Serve Swedish Gravlax Recipe

The image shows six round crackers arranged on a dark wooden surface, each topped with a white creamy spread, a bright orange thin slice of salmon, a few small green capers, and a small sprig of fresh dill. To the left, three similar crackers with the same toppings are placed on a small brown wooden cutting board. At the top left, there is a white square plate with several slices of orange salmon and a half lime placed on it. Another half lime is on the wooden surface near the crackers, with some fresh dill sprigs scattered around. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Swedish Gravlax Recipe, add fresh dill sprigs for color and aromatic flourish. Capers provide that delicious tangy pop that contrasts beautifully with the silky salmon. A squeeze or thin slices of lime brighten everything up, adding a fresh citrus zing that can’t be missed.

Side Dishes

Keep things simple with crusty artisanal bread or crisp crackers, which add a welcome crunch and texture contrast. Creamy cottage cheese or a soft cheese spread balances the saltiness of the gravlax with a luscious smoothness. A fresh salad with light vinaigrette or boiled baby potatoes with dill butter are traditional, delightful touches that round out the plate.

Creative Ways to Present

Try serving your Swedish Gravlax Recipe on a wooden board with an assortment of toppings—think thinly sliced radishes, cucumber ribbons, or even edible flowers for a stunning platter. For a fun twist, make little gravlax canapés using rye bread rounds, a dollop of creme fraiche, and a sprig of dill on top. No matter how you present it, this dish is bound to impress!

Make Ahead and Storage

Storing Leftovers

If you have any leftover gravlax, keep it wrapped tightly in plastic wrap or in an airtight container in the fridge. It will stay fresh and flavorful for up to 3 days. Because it’s already cured, the texture remains silky, and the flavors intensify slightly as it rests.

Freezing

Freezing gravlax is generally not recommended because the delicate cured texture can suffer. However, if you must freeze it, wrap the slices tightly in plastic wrap, then in foil, and place them in a freezer bag for up to one month. Thaw it slowly in the fridge before serving.

Reheating

One of the great joys of this Swedish Gravlax Recipe is that it’s served cold or at room temperature, so reheating isn’t necessary. It’s best enjoyed chilled to preserve its delicate texture and fresh flavors. If you want warmth nearby, serve it with warm bread or potatoes on the side.

FAQs

What is the difference between gravlax and smoked salmon?

Gravlax is cured with salt, sugar, and herbs, but not smoked, resulting in a fresh, silky texture and subtle herbal flavor. Smoked salmon goes through a smoking process that adds a distinctly smoky taste and firmer texture.

Can I use fresh salmon instead of frozen?

You can, but freezing salmon first is often recommended to kill any potential parasites. Always source your salmon from a reputable supplier if using fresh fish.

Is it necessary to use dill?

Dill is traditional and adds signature flavor to gravlax, but you can experiment with other herbs like fennel fronds or parsley to suit your taste.

How thin should I slice the gravlax?

Slice gravlax diagonally into thin but wide cuts about a quarter-inch thick so the texture feels tender and melts in your mouth.

Can I speed up the curing process?

While tempting, curing gravlax takes time to develop flavor and texture properly. Rushing it will produce a less flavorful and firmer result, so patience pays off.

Final Thoughts

There is something truly magical about making your own Swedish Gravlax Recipe at home—it’s an effortless way to transform fresh salmon into a gourmet delight that feels special but remains straightforward. Whether you serve it for guests or a personal treat, its subtle flavors and elegant presentation are sure to win hearts. Give it a go and discover your new favorite way to enjoy salmon!