Swedish gravlax: A salt cured salmon recipe makes a great appetizer. | ethnicspoon.com
5 from 1 vote


Here is our family Gravlax recipe we make each fall when the steelhead salmon are running up stream near our home.  This is a very simple recipe how to step by step for home cured salmon.

Course Appetizer
Cuisine Swedish
Keyword cured salmon, lox and bagels, salt cured fish, smoked salmon
Prep Time 20 minutes
Total Time 20 minutes
Servings: Change to adjust-> 12 servings
Calories 284 kcal



  1. Chop off stems of dill bunch and discard. Rinse.
  2. Finely chop the dill.
  3. Once the salmon/steelhead is dressed, you will end up with about 4 lbs. (2 fillets)
  4. Grind the coriander seeds and black peppercorns in a spice mill or coffee grinder.
  5. Combine the sugar, salt, black pepper and coriander in a bowl.
  6. On plastic wrap lay the filets, skin side down, side by side and sprinkle with the vodka.
  7. Cover them in the salt/sugar/spice cure. Place the chopped dill in the middle and make a "sandwich". Wrap tightly in plastic wrap and place in a rectangular container. Weigh down with a small foil covered brick, or large cans.
  8. Turn every day for three days. On the third day unwrap and rinse off the dill and salt cure.
  9. Pat dry with paper towels. Remove pin bones carefully with a pair of needle nose pliers.
  10. When ready to serve slice thinly on a bias.
  11. Serve with pumpernickel bread, cream cheese,capers and chopped red onions.

Recipe Notes

Nutrition Facts
Amount Per Serving
Calories 284 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 83mg 28%
Sodium 7143mg 298%
Potassium 813mg 23%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 12g
Protein 30g 60%
Vitamin A 7.5%
Vitamin C 4.2%
Calcium 4.8%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.