Salmon Gravlax With Dijon-Dill Sauce
- 20m Prep Time
- 0sCook Time
- 0h Ready In
Salmon gravlax is a Scandinavian-style cured raw salmon with a sweet and savory rub of brown sugar, salt, and pepper, layered with fresh dill. It is served sliced thin with a creamy Dijon-dill sauce, perfect on bread or crackers.
Ingredients
- 44.4 ml light brown sugar
- 14.8 ml kosher salt
- 14.8 ml freshly ground black pepper
- 2 skin-on wild salmon fillets
- fresh dill
- 118 ml extra-virgin olive oil
- 29.6 ml Dijon mustard
- 29.6 ml fresh dill minced
- 9.86 ml granulated sugar
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 12 mg
- Iron: 0.32 mg
- Magnesium: 5.47 mg
- Phosphorus: 21.7 mg
- Potassium: 56.4 mg
- Zinc: 0.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml light brown sugar
- 14.8 ml kosher salt
- 14.8 ml freshly ground black pepper
- 2 skin-on wild salmon fillets
- fresh dill
- 118 ml extra-virgin olive oil
- 29.6 ml Dijon mustard
- 9.86 ml granulated sugar
Prepare
- Mince 29.6 ml fresh dill
Let's Cook
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Step 1.
In a small bowl, mix 3 tablespoons light brown sugar, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper. Spread this rub evenly over the flesh sides of two skin-on wild salmon fillets, adjusting the amount if needed to coat generously.
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Step 2.
Place a generous amount of fresh dill on the flesh of one fillet, then set it in a 9-by-13-inch glass container. Lay the other fillet on top, flesh sides together, so the dill is sandwiched between them.
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Step 3.
Place a small cutting board on top of the stacked fillets, then weigh it down evenly with heavy cans, a large rock, or a brick. Tightly seal the container with a lid or plastic wrap and refrigerate for at least 24 hours.
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Step 4.
After 24 hours, remove the container from the refrigerator and pour off any accumulated liquids. While the gravlax is resting, make the sauce: in a bowl, stir together ½ cup extra-virgin olive oil and 2 tablespoons Dijon mustard until combined, then add 2 tablespoons minced fresh dill (or 2 teaspoons dried) and 2 teaspoons granulated sugar. Mix until well blended.
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Step 5.
To serve, scrape the excess sugar and dill from the salmon fillets. Using a sharp knife, slice the salmon with an angled cut into very thin pieces. Arrange on a platter and top with the mustard sauce. Refrigerate any leftover sauce in a sealed container for up to one week.