Authentic Nordic Gravlax (Graavilohi)

Published: 7/31/2026

A traditional 24–48 hour salt-cured salmon made with a perfect 1:1 salt-to-sugar ratio and fresh dill. The ultimate Nordic appetizer.

Ingredients (8 servings)

• 1 lb (450 g) fresh salmon fillet (sushi-grade or previously frozen)
• 2 tbsp (30 g) coarse sea salt
• 2 tbsp (25 g) granulated sugar
• 1 tsp (2 g) crushed peppercorns
• 1 large bunch fresh dill

Instructions

1. Mix the salt, sugar, and pepper. The 1:1 ratio ensures proper moisture extraction.
2. Rub the mixture into both sides of the fillet.
3. Layer the dill heavily over the flesh side.
4. Wrap the fillet tightly in plastic wrap and place in a dish with a light weight on top.
5. Refrigerate for 24–48 hours, flipping the package every 12 hours.
6. Scrape off the cure and slice against the grain into thin ribbons.

Pro Tips

• Safety: Always use the freshest, high-quality salmon (sushi-grade or previously frozen) to ensure safety when consuming cured, uncooked fish.

See Also

• Baked Salmon in Lemon Cream Sauce (30-Minute Meal)
• Creamy Lemon Salmon Risotto (30-Minute Dinner)
• Creamy Nordic Potato Salad (Perunasalaatti)

Categories: sides, seafood