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If you love the delicate, melt-in-your-mouth texture of cured fish with a vibrant hit of flavor, then you’re going to adore this Cured Salmon Gravlax with Mustard Sauce and Dill Recipe. This classic Scandinavian dish is surprisingly simple to prepare yet feels absolutely luxurious and elegant on the palate. The magic lies in the curing process using just salt, sugar, peppercorns, and fresh dill, which transforms the salmon into a silky, aromatic treat. Paired with a tangy, creamy mustard sauce, this recipe becomes a feast of flavors and textures that’s perfect for any special occasion or a delightful weekend indulgence.
Ingredients You’ll Need
Don’t let the short list fool you — each ingredient plays a crucial part in creating the perfect balance of flavors and textures. From the aromatic dill to the sharp mustard, everything adds a layer of delicious complexity, ensuring your Cured Salmon Gravlax with Mustard Sauce and Dill Recipe truly shines.
- White peppercorns (1 tbsp): Whole peppercorns crushed to add subtle heat and fragrance without overwhelming the salmon.
- Fresh dill (1 cup + 1/4 cup, roughly chopped): The vibrant herb that brings a fresh, slightly citrusy punch and signature aroma to the cure and garnish.
- Rock salt (250g / 8 oz): Essential for curing the salmon beautifully; coarse salt draws out moisture while seasoning the flesh.
- White sugar (250g / 8 oz): Balances the salt and enhances the natural sweetness of the salmon during curing.
- Salmon (1 kg / 2 lb, sashimi-grade, skin on, bones removed): The star ingredient, best quality sashimi-grade for safety and texture, with skin left on to help hold the fish while slicing.
- Heavy cream (1/2 cup / 125 ml): Creates a smooth and rich base for the mustard sauce.
- Dijon mustard (1/3 cup): Offers a tangy, sharp flavor that perfectly complements the mellow cured salmon.
- Mustard powder (2 tsp): Adds depth and intensity to the mustard sauce without overpowering it.
- Salt and pepper: Simple seasoning to taste and enhance all the other flavors.
- Rye bread or crackers: The perfect vehicle for serving your gravlax, adding crunch and a complementary flavor.
- Lemon wedges: Adds a fresh burst of acidity that brightens each bite when served alongside.
How to Make Cured Salmon Gravlax with Mustard Sauce and Dill Recipe
Step 1: Prepare the Peppercorns
Start by crushing the white peppercorns using the side of a knife or a mortar and pestle. This releases their subtle heat and aromatic oils, which will gently infuse the salmon during curing without overwhelming its delicate flavor.
Step 2: Mix the Cure
Combine the crushed peppercorns with the rock salt, white sugar, and roughly chopped dill. This mixture is the foundation of your gravlax—each ingredient working together to cure the fish and imbue it with that classic Scandinavian freshness and balance.
Step 3: Prepare the Salmon and Wrapping
Lay out two large pieces of cling wrap with a slight overlap on your work surface. Spread half of the salt mixture in a salmon shape in the center. Carefully place the salmon fillet skin side down on top of this bed, then cover it completely with the remaining salt mixture. The cling wrap will help seal in the flavors and moisture.
Step 4: Apply Weight and Refrigerate
Wrap the salmon tightly and place it in a large dish. Press something flat on top—like a cutting board—and then add weight, such as heavy cans, to press the cure firmly against the salmon. Refrigerate for 12 hours, allowing the salt and sugar to begin drawing moisture from the fish.
Step 5: Flip and Continue Curing
After 12 hours, unwrap the salmon carefully (it will be slick and wet), flip it over, rewrap, and reapply the weight. Return to the fridge for another 12 hours. Repeat this flipping step once more after the next 12 hours for a total of 36 hours curing time, which results in a medium cure that’s just perfect for this recipe.
Step 6: Rinse, Dry, and Garnish
Once cured, unwrap the salmon and gently scrape off the curing mixture. Rinse under cold water and pat dry with paper towels. If possible, let it chill uncovered in the fridge for 3 to 12 hours to dry the surface and allow the salt to settle evenly. Just before serving, sprinkle the reserved fresh dill over the top for that final burst of herbal brightness.
Step 7: Make the Mustard Sauce
Whisk together heavy cream, Dijon mustard, mustard powder, salt, and pepper until smooth. This creamy sauce adds a tangy counterpart to the silky salmon, elevating the entire dish with a luxurious finish.
Step 8: Slice and Serve
Slice the salmon thinly on an angle, being careful to stop at the skin so you don’t serve it. Arrange the slices on rye bread or crackers, drizzle with mustard sauce, garnish with dill sprigs, and add lemon wedges for guests to squeeze over.
How to Serve Cured Salmon Gravlax with Mustard Sauce and Dill Recipe
Garnishes
Fresh dill sprigs and lemon wedges are classic and essential garnishes. The dill complements the herbal notes in the cure and sauce, while the lemon adds a zesty brightness that wakes up every bite. For a touch of color, a few capers or thinly sliced red onion rings also work beautifully.
Side Dishes
The simplicity of the gravlax allows it to shine alongside light, fresh sides. Crisp rye bread or toasted baguette slices provide the perfect texture contrast, while a simple green salad with citrus vinaigrette can balance the richness of the salmon and sauce wonderfully. Pickled cucumbers or radishes offer an additional refreshing crunch and tang.
Creative Ways to Present
Serve the gravlax on a wooden platter layered with lemon wedges and fresh herbs for a rustic look. Alternatively, create elegant canapés by topping cucumber rounds or blinis with a slice of gravlax and a dollop of the mustard sauce. For a more dramatic presentation, layer thin slices of gravlax in a terrine mold with fresh dill and lemon zest, then slice to reveal the layers.
Make Ahead and Storage
Storing Leftovers
Wrap leftover gravlax tightly in plastic wrap or store in an airtight container in the refrigerator. It’s best consumed within 3 to 4 days for optimal freshness and flavor, as the cured salmon can begin to lose its delicate texture after too long.
Freezing
While freezing cured salmon is possible, it’s not ideal because it can alter the texture. If you must freeze it, wrap it tightly in plastic and foil, and use it within two weeks. Thaw slowly in the refrigerator to maintain as much moisture and flavor as possible.
Reheating
Cured salmon gravlax is always served cold or at room temperature to preserve its silky texture and fresh flavors. Avoid heating it, as that will change its delicate nature and defeat the purpose of curing.
FAQs
What is Gravlax?
Gravlax is a Nordic dish where fresh salmon is cured with a mixture of salt, sugar, dill, and spices. It is not cooked but cured over time, resulting in a tender, flavorful fish perfect for appetizers or light meals.
Can I use regular salmon for this recipe?
For safety and the best taste, it’s important to use sashimi-grade salmon because it’s intended to be eaten raw and handled with the highest freshness standards.
How long should I cure the salmon?
For this Cured Salmon Gravlax with Mustard Sauce and Dill Recipe, a 36-hour cure yields a perfect medium result. For a lighter cure, reduce the time to 24 hours; for a stronger cure, go up to 48 hours.
Can I make the mustard sauce ahead of time?
Absolutely! The mustard sauce keeps well in the refrigerator for up to 3 days. Give it a quick stir before serving for the best texture.
Is it necessary to flip the salmon during curing?
Yes, flipping helps ensure the cure penetrates evenly and the texture remains consistent throughout the fillet.
Final Thoughts
This Cured Salmon Gravlax with Mustard Sauce and Dill Recipe is a charming, elegant dish that’s easier to make than you might think. It’s perfect for impressing guests or treating yourself to something truly special at home. The balance of the silky cured salmon and the tangy mustard sauce with fresh dill will keep you coming back for more. Give it a try — I promise it will become a fast favorite in your recipe collection!
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Cured Salmon Gravlax with Mustard Sauce and Dill Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 36 hours 10 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Scandinavian
- Diet: Gluten Free
Description
This Cured Salmon Gravlax recipe is a simple and elegant way to prepare salmon, using a salt, sugar, and dill curing method. The salmon is pressed and refrigerated for 36 hours to develop a perfect medium cure, then served thinly sliced with a tangy mustard sauce and garnished with fresh dill and lemon wedges. Ideal for a sophisticated appetizer or light meal, this no-cook recipe highlights the delicate flavors of fresh, sashimi-grade salmon.
Ingredients
Cure Mix
- 1 tbsp white peppercorns (whole)
- 1 cup fresh dill, roughly chopped (1 big bunch)
- 250g / 8 oz rock salt
- 250g / 8 oz white sugar
Salmon
- 1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on
Mustard Sauce
- 1/2 cup / 125 ml heavy / thickened cream
- 1/3 cup Dijon Mustard (or hot mustard for a kick)
- 2 tsp Mustard Powder
- Salt and pepper to taste
To Serve
- Rye bread slices or other bread/crackers
- Lemon wedges
- 1/4 cup fresh dill, roughly chopped (for garnish)
Instructions
- Crush peppercorns: Use the side of a knife or a mortar and pestle to crush the white peppercorns coarsely.
- Make cure mixture: Combine the crushed peppercorns with rock salt, white sugar, and 1 cup of roughly chopped fresh dill in a bowl.
- Prepare curing surface: Lay out two large pieces of cling wrap on your work surface with a slight overlap. Evenly spread half of the salt mixture in the approximate shape of the salmon fillet.
- Place salmon and cover: Lay the salmon on the salt bed skin side down, then cover the top with the remaining salt mixture ensuring full coverage.
- Wrap and weigh down: Tightly wrap the salmon with the cling wrap. Place it in a large dish and place a flat weight on top, such as a small cutting board, then add three cans (400g/14oz each) on the board to press the salmon.
- First refrigeration and turning: Refrigerate the weighted salmon for 12 hours. After this, turn the salmon over (it will be wet and tacky), replace the weights and return to the fridge.
- Second turning and refrigeration: After another 12 hours, repeat the turning and weighting process again, then refrigerate for another 12 hours. This totals 36 hours for a medium cure, which yields perfect gravlax texture.
- Unwrap and rinse: Remove the salmon from the fridge, unwrap it, scrape off the salt cure, rinse the fillet under cold water, and pat dry thoroughly. If possible, let it air-dry uncovered in the fridge for 3 to 12 hours to develop a better surface texture and for the salt to settle.
- Garnish: Sprinkle the remaining 1/4 cup of fresh dill over the cured salmon for added flavor and presentation.
- Slice and serve: Using a sharp knife, slice the salmon very thinly at an angle, cutting through the flesh but not the skin. Serve with toasted rye bread or crackers, the prepared mustard cream sauce, extra dill, and lemon wedges.
Notes
- Note 1: Crushing the white peppercorns releases their flavor but preserves some texture in the cure.
- Note 2: Rock salt is preferred for a consistent curing effect without iodine additives.
- Note 3: White sugar balances the salt and enhances the cure, promoting browning and flavor development.
- Note 4: Use only sashimi-grade salmon with the skin on and bones removed for safety and ideal texture.
- Note 5: Rye bread is traditional for serving gravlax, but any dense bread or crackers will complement the flavors.
- For different curing times, adjust the total refrigeration period: 12 hours for a light cure, 24 hours for a lighter medium cure, 36 hours for medium, and up to 48 hours for a stronger cure.
- The curing process does not cook the fish but firms it through salt and sugar draw, so freshness is paramount.
