• Ingredients
  • 750 g fresh salmon filet with skin on
  • 85 g sugar
  • 120 g salt
  • 8 tbs chopped dill
  • 1 tsp crushed white pepper
  • For the Sauce:
  • 2 tbs mild Swedish mustard
  • 1 tsp Dijon mustard
  • 2 tbs honey
  • 1½ tbs red wine vinegar
  • salt, white pepper
  • 200 ml oil (not olive oil)
  • chopped fresh dill


Descale the salmon and remove the small bones, but leave the skin on.

Mix salt, sugar and pepper and sprinkle it beneath and on top of the salmon filet along with plenty of dill. Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 24−36 hours, turning the salmon filet a few times.

Rinse the salmon in cold water to wash off the salt and sugar, Press some fresh chopped dill on to of salmon filet. Cut into thin slices without getting too close to the skin below, so the dark salmon is included.

Gravlax sauce is served alongside the dill-cured salmon. Mix the mustard, honey and vinegar and season with salt and fresh-ground pepper. Stir vigorously, while pouring on the oil in a steady, thin stream. When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill.

Serve with the gravlax