Swedish Cravings Signature Gravlax

Silky, hand-cured Swedish Gravlax made with premium fresh salmon, fragrant dill, white pepper, and aquavit, patiently cured for exceptional texture and flavor. Finished with the classic Swedish Hovmästarsås, this Swedish Cravings Signature recipe celebrates one of Sweden's greatest culinary traditions with refined technique and authentic Scandinavian simplicity.

Few dishes represent Swedish cuisine as beautifully as Gravlax.

Elegant without being complicated.

Simple, yet deeply rewarding.

Made with only a handful of ingredients, Gravlax relies entirely on patience, balance, and the quality of the salmon.

At Swedish Cravings, we wanted to preserve everything that has made Gravlax a Swedish classic for centuries while refining the small details that transform a good cure into an exceptional one.

Our Signature version uses premium center-cut salmon, an optimized curing ratio, freshly cracked white pepper, generous amounts of fresh dill, a delicate touch of lemon zest, and a light brushing of aquavit to enhance—not overpower—the natural sweetness of the fish. By extending the curing time slightly beyond the traditional 48 hours and turning the salmon every twelve hours, the cure develops more evenly and produces a wonderfully silky texture.

The result is Gravlax that tastes clean, delicate, buttery, and unmistakably Swedish.

The Story Behind Gravlax

Long before refrigeration existed, Scandinavian fishermen needed a way to preserve freshly caught salmon.

The earliest forms of Gravlax were lightly salted fish buried in cool sand above the high-water line, allowing nature to preserve it gently. The name Gravlax comes from the old Scandinavian words grav, meaning "to bury," and lax, meaning "salmon."

Today's Gravlax is prepared differently, but the philosophy remains unchanged.

Good salmon.

Salt.

Sugar.

Fresh dill.

Time.

Over generations, Gravlax has become one of Sweden's most treasured delicacies. It appears on Christmas smörgåsbord, Easter buffets, Midsummer celebrations, weddings, birthdays, and elegant weekend lunches.

Served thinly sliced with Hovmästarsås, crispbread, or dark rye bread, it remains one of the purest expressions of Scandinavian cooking.

The Swedish Cravings Signature

We didn't want to reinvent Gravlax.

We wanted to perfect it.

Our Signature version focuses on small refinements that allow the salmon itself to shine.

We use:

• Premium center-cut Atlantic salmon with the skin left on.
• A carefully balanced curing ratio for clean, delicate flavor.
• Freshly cracked white pepper instead of pre-ground pepper.
• Lightly crushed coriander seed to brighten the cure without becoming noticeable.
• Finely grated lemon zest for subtle freshness.
• A generous amount of fresh dill.
• A light brushing of Swedish aquavit before curing.
• Turning the salmon every 12 hours for perfectly even curing.
• A longer curing time of 60–72 hours for superior texture.

Every improvement is gentle.

Nothing masks the salmon.

Everything enhances it.

Ingredients

Gravlax

• 1 centre-cut Atlantic salmon fillet, skin on (approximately 1–1.2 kg / 2¼–2½ lb), sashimi-grade or sushi-grade if available
• 70 g fine sea salt
• 55 g granulated sugar
• 1 tbsp freshly cracked white pepper
• 1 tsp coriander seeds, lightly crushed
• Finely grated zest of ½ unwaxed lemon
• 2 tbsp Swedish aquavit
• 2 large bunches fresh dill, roughly chopped

Before Serving

• Fresh dill sprigs
• Freshly cracked white pepper
• Lemon wedges (optional)

Instructions

Step 1 – Choose the Right Salmon

Excellent Gravlax begins long before the curing process.

Choose:

• A thick centre-cut fillet.
• Fresh Atlantic salmon.
• Skin left on.
• Bright coral-orange flesh.
• Firm texture.
• Fresh ocean aroma.

Avoid:

• Thin tail sections.
• Fish with dull colour.
• Strong fishy smell.
• Previously frozen salmon unless specifically sold for raw preparation.

A thicker fillet cures more evenly and slices more beautifully.

Step 2 – Remove Pin Bones

Run your fingertips gently along the centre of the fillet.

Use clean fish tweezers to remove every pin bone.

Pull each bone in the direction it naturally sits to avoid damaging the flesh.

Take your time.

This small step makes a tremendous difference when serving.

Step 3 – Dry the Salmon

Pat the salmon completely dry using kitchen paper.

Moisture on the surface slows the cure.

The flesh should feel clean and dry before adding the cure.

Step 4 – Prepare the Signature Cure

In a bowl combine:

• Fine sea salt
• Granulated sugar
• Freshly cracked white pepper
• Lightly crushed coriander seeds
• Lemon zest

Mix thoroughly until evenly distributed.

The cure should smell fresh, clean, and lightly aromatic.

The coriander should never dominate.

Its purpose is simply to brighten the salmon.

Step 5 – Prepare the Dill

Roughly chop most of the dill.

Leave a few whole fronds.

The mixture of chopped dill and whole sprigs creates better contact with the salmon while giving the finished Gravlax a beautiful appearance.

Do not remove the tender stems.

They contain excellent flavour.

Step 6 – Season the Salmon

Place a large sheet of plastic wrap on the work surface.

Lay a generous layer of dill onto the centre.

Brush the flesh side of the salmon lightly with the aquavit.

Do not soak it.

The aquavit should provide fragrance rather than obvious alcohol flavour.

Sprinkle approximately half of the curing mixture evenly across the dill.

Place the salmon skin-side down on top.

Cover the flesh evenly with the remaining curing mixture.

Finish with the remaining dill.

Every part of the salmon should be in contact with the cure and fresh dill.

Step 7 – Wrap and Weight

Wrap the salmon tightly in several layers of plastic wrap.

Place it into a shallow baking dish.

Set a second dish or cutting board on top.

Add a light weight of approximately 1–2 kg (2–4 lb).

The weight should gently press the salmon without crushing it.

As the cure begins working, liquid will naturally collect in the dish.

This is exactly what should happen.

Step 8 – Cure Slowly

Refrigerate the salmon for 60–72 hours.

Every 12 hours:

• Unwrap carefully.
• Turn the salmon over.
• Spoon some of the curing liquid back over the fish.
• Rewrap tightly.
• Replace the weight.

Turning the salmon regularly allows the cure to penetrate evenly and produces a wonderfully consistent texture throughout the fillet.

Step 9 – Remove the Cure

After curing, unwrap the salmon.

Gently scrape away most of the dill and curing mixture.

Do not rinse the salmon under running water.

Instead, wipe the surface carefully with damp kitchen paper until clean.

The salmon should retain its beautiful natural sheen.

Step 10 – Rest Before Slicing

Place the cleaned Gravlax uncovered on a wire rack or plate in the refrigerator for 2–4 hours.

This short drying period allows the surface to become slightly firmer, making extremely thin slicing much easier while intensifying the silky texture.

The salmon is now ready for slicing.

Swedish Cravings Signature Hovmästarsås

No Gravlax is complete without Hovmästarsås.

This classic Swedish mustard and dill sauce should never overpower the salmon.

Instead, it should provide a gentle balance of sweetness, acidity, mustard warmth, and fresh dill.

Our Signature version keeps the traditional flavor while creating a silkier, more elegant texture.

Ingredients

• 2 tbsp Swedish sweet mustard
• 1 tbsp Dijon mustard
• 1 tbsp Swedish honey
• 1 tbsp white wine vinegar
• 100 ml cold Swedish rapeseed oil (or a neutral cold-pressed oil)
• 3 tbsp finely chopped fresh dill
• ¼ tsp freshly ground white pepper
• Pinch of fine sea salt

Step 11 – Make the Hovmästarsås

Whisk together:

• Swedish sweet mustard
• Dijon mustard
• Honey
• White wine vinegar

Whisk until smooth.

Slowly drizzle in the oil while whisking continuously until the sauce thickens into a silky emulsion.

Fold in:

• Fresh dill
• White pepper
• Fine sea salt

Taste.

The sauce should be:

• Lightly sweet
• Gently tangy
• Fresh
• Creamy
• Balanced

No single ingredient should dominate.

Refrigerate for at least 30 minutes before serving.

Step 12 – Slice the Gravlax

Professional slicing is one of the defining characteristics of beautiful Gravlax.

Place the salmon skin-side down on a large cutting board.

Using a long, very sharp slicing knife, begin at the tail end.

Hold the knife almost parallel to the board.

Slice long, smooth, paper-thin slices while gently pulling the knife toward you.

Do not saw back and forth.

As the knife reaches the skin, allow the slice to separate naturally while leaving the skin behind.

Each slice should be:

• Thin
• Wide
• Slightly translucent
• Silky

This delicate slicing technique is what gives Gravlax its elegant texture.

Step 13 – Arrange for Serving

Arrange the slices with gentle folds rather than laying them flat.

Garnish with:

• Fresh dill sprigs
• A few twists of freshly cracked white pepper
• Lemon wedges (optional)

Serve the Hovmästarsås alongside rather than over the salmon.

This allows each person to choose the amount of sauce they prefer.

The Swedish Cravings Signature Texture

Perfect Gravlax should have:

• A silky, buttery texture
• Delicate sweetness
• Gentle seasoning
• Fresh dill aroma
• Clean salmon flavor
• Beautiful translucent slices

The fish should never taste overly salty.

Nor should it resemble smoked salmon.

The cure should simply enhance the salmon's natural richness.

Why We Use White Pepper

Traditional Swedish Gravlax almost always relies on white pepper.

Compared with black pepper, it provides:

• Gentler warmth
• Less bitterness
• Cleaner aroma

It supports the salmon without overpowering it.

Why We Add Coriander Seed

The coriander should never be identifiable.

Its role is simply to:

• Brighten the cure
• Lift the citrus notes
• Enhance freshness

Used sparingly, it disappears into the background while making the salmon taste more vibrant.

Why We Add Lemon Zest

Many recipes use no citrus at all.

Others add lemon juice.

We prefer only the zest.

The essential oils contribute a delicate freshness without changing the curing process or making the salmon acidic.

Why We Use Aquavit

Aquavit has been part of Scandinavian food culture for centuries.

A small brushing of aquavit:

• Enhances the dill
• Adds gentle herbal complexity
• Complements the salmon

The finished Gravlax should never taste alcoholic.

Only beautifully aromatic.

Why We Cure for 60–72 Hours

Many recipes stop after 48 hours.

That works well.

But allowing another day of gentle curing creates:

• Better texture
• More even seasoning
• Cleaner slicing
• More luxurious mouthfeel

The salmon remains delicate while developing noticeably greater depth.

Swedish Cravings Tips

• Always buy the freshest salmon available.
• Remove every pin bone before curing.
• Weigh the salt accurately.
• Turn the salmon every 12 hours.
• Do not rinse the cured salmon under water.
• Allow it to dry briefly before slicing.
• Use an extremely sharp slicing knife.
• Slice only what you plan to serve.
• Keep the remaining salmon wrapped tightly.
• Make the mustard sauce several hours ahead for the best flavor.

Serving the Swedish Way

Gravlax is traditionally served with:

• Hovmästarsås
• Dark rye bread
• Vörtbröd
• Swedish crispbread
• Boiled new potatoes
• Fresh dill
• Lemon wedges

Perfect for:

• Christmas smörgåsbord
• Easter buffet
• Midsummer celebrations
• Weekend brunch
• Elegant lunch
• Holiday entertaining
• Seafood platters
• Swedish fika with savory dishes

A chilled glass of aquavit or a crisp dry white wine also pairs beautifully.

Storage

Wrap the Gravlax tightly in baking paper followed by plastic wrap.

Store in the refrigerator for up to 5 days after curing.

For the freshest flavor, slice only what you need and leave the remaining fillet whole.

The Hovmästarsås will keep refrigerated in an airtight container for 3–4 days.

Gravlax can also be frozen for up to 2 months.

Freeze the cured fillet whole whenever possible.

Thaw slowly overnight in the refrigerator before slicing.

Frequently Asked Questions

Is Gravlax raw?

Yes.

Gravlax is not cooked.

Instead, it is preserved through curing with salt and sugar.

Using the freshest high-quality salmon from a trusted supplier is essential.

Can I use frozen salmon?

Yes.

Previously frozen salmon sold for raw consumption is often an excellent choice because freezing reduces parasite risk.

Thaw it slowly in the refrigerator before curing.

Is Gravlax the same as smoked salmon?

No.

Gravlax is cured but not smoked.

Cold-smoked salmon develops its flavor through smoke, while Gravlax relies entirely on salt, sugar, dill, and time.

Can I cure it longer than 72 hours?

Yes.

However, the salmon will gradually become firmer and saltier.

For the Swedish Cravings Signature version, 60–72 hours provides the best balance.

Can I skip the aquavit?

Absolutely.

The Gravlax will still be delicious.

The aquavit simply adds another subtle layer of traditional Scandinavian aroma.

Can I make the mustard sauce in advance?

Yes.

In fact, it improves after several hours in the refrigerator as the dill and mustard flavors blend together.

Shop Authentic Swedish Favorites

At Swedish Cravings, we believe the finest Swedish food begins with exceptional ingredients and timeless traditions.

Complete your Gravlax experience with authentic Swedish favorites such as:

• Swedish crispbread
• Vörtbröd
• Swedish mustard
• Swedish dill
• Swedish aquavit
• Swedish cheeses
• Swedish coffee

Each product is carefully selected to help you bring authentic Scandinavian flavors into your own kitchen.

A Taste of the Swedish Coast

Some dishes impress through complexity.

Gravlax does the opposite.

With little more than salmon, salt, sugar, dill, and patience, it transforms one beautiful ingredient into something truly extraordinary.

The Swedish Cravings Signature Gravlax honors generations of Scandinavian tradition while refining the details that matter most: exceptional salmon, careful curing, fragrant dill, subtle citrus, delicate aquavit, and the patience to allow every flavor to develop naturally.

Served with silky Hovmästarsås, fresh bread, and good company, it captures everything we love about Swedish cooking—simplicity, craftsmanship, and respect for outstanding ingredients.

Whether you're preparing a festive Christmas smörgåsbord, celebrating Midsummer, or simply sharing a quiet lunch overlooking the sea, we hope this Gravlax becomes a recipe you'll return to again and again.

Happy curing, glad måltid, and welcome to the taste of Sweden.