Salmon Gravlax with Mustard-Dill Sauce

Salmon Gravlax showcases the freshness of salmon, delicately cured with a blend of sea salt, sugar, and dill. The result is a mouthwatering gravlax that captures the essence of Norwegian culinary heritage. Complemented by a tangy Mustard-Dill Sauce, this recipe offers a symphony of flavors that dance on your palate.


For the Gravlax:
  • 1 pound fresh salmon fillet, skin-on
  • 1/4 cup sea salt
  • 2 tablespoons sugar
  • 2 tablespoons crushed black pepper
  • 1 bunch fresh dill, finely chopped
  • Zest of 1 lemon
For the Mustard-Dill Sauce:
  • 1/2 cup Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon honey
  • Juice of 1 lemon
  • Salt and black pepper to taste


  1. Prepare the Gravlax:
    1. In a bowl, mix together sea salt, sugar, crushed black pepper, chopped dill, and lemon zest. Place the salmon fillet, skin-side down, on a large piece of plastic wrap. Rub the salt and herb mixture evenly over the flesh. Wrap the salmon tightly in the plastic wrap and refrigerate for 48 hours, turning it occasionally.
  2. Slice the Gravlax:
    1. After 48 hours, remove the salmon from the refrigerator. Unwrap and carefully scrape off the salt and herb mixture. Using a sharp knife, thinly slice the gravlax at a slight angle.
  3. Prepare the Mustard-Dill Sauce:
    1. In a bowl, whisk together Dijon mustard, whole-grain mustard, chopped dill, honey, and lemon juice. Season with salt and black pepper to taste.
  4. Serve and Enjoy:
    1. Arrange the sliced gravlax on a serving platter. Drizzle the Mustard-Dill Sauce over the top or serve it on the side. Garnish with additional fresh dill and lemon wedges.

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