"Gravad Lax"

16 Reviews
100% would make this recipe again

Raw salmon cured in a salt-sugar-dill mixture.

Part of any « smörgåsbord » (Swedish buffet), « gravad lax » is one of Scandinavia's best contribution to international cuisine. Rather than buying it in gourmet shops, « gravad lax » can be easily made at home but it is essential to use only fresh, high quality fish.

Brining : 18 h Preparation : 10 min
250 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly
  • Diabetes-friendly


750 g salmon fillet, fresh
3 1/2 tbsp sugar 40 g
1/4 cup salt 55 g
2 1/2 tsp ground pepper 8 g
5 cups fresh dill 150 g
1 3/4 tsp capers, to garnish 5 g
1/2 onions, to garnish 100 g
1/2 lemons, to garnish 60 g
1/3 cup yogurt, plain, 2% 80 g
2 tbsp horseradish 30 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
3 pita breads 140 g

Before you start

Choose the fresh salmon fillet towards the tail of the fish. Curing time is about 18-24 hours.


  1. In a bowl, mix enough salt and sugar (about half-half) to generously coat the salmon on both sides. Rub the salt and sugar on the fish, then sprinkle with pepper and cover with dill. Place everything (salmon, dill, and mix) in a plastic bag. Lay the bag on a plate and put another plate or something flat on top as a weight. Put it in the refrigerator to cure for 18-24 hours.
  2. When ready to serve, prepare the sauce: in a small bowl, mix the yogurt with the horseradish and lemon juice.
  3. Take the salmon out of the refrigerator, wash it in running water to remove excess salt, sugar, and juice; then dry with a cloth. Slice the salmon off the skin as thinly as possible, crosswise, using the longest and sharpest knife you have. A gentle, gliding motion will help to not crush the fish. Immerse the knife in hot water between each cut to make cutting easier.
  4. Place the slices on a plate. Garnish with capers, thinly sliced onion rings, dill sprigs, and lemon slices. Serve with the horseradish sauce on the side and pita bread grilled in the toaster or in the oven at 175°C/350°F.


Gravad lax can be kept up to 6 days in the refrigerator and up to 2 months in the freezer.

Nutrition Facts Table

per 1 Serving (200 g)


% Daily Value




5 g

8 %

Saturated 1.3 g
+ Trans 0 g

7 %


50 mg


660 mg

27 %


20 g

7 %


2 g

7 %


5 g

Net Carbs

18 g


31 g

Vitamin A

15 %

Vitamin C

32 %


13 %


20 %


This recipe is :
Excellent source of  :
Folacin, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D
Good source of  :
Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E
Source of  :
Calcium, Copper, Omega-3, Zinc
Low  :
Saturated Fat
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 3 ½
Other Foods 0

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Members' Reviews

16 Reviews (16 with rating only ) 100% would make this recipe again

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