Yields: 1 Serving Difficulty: Medium Prep Time: 15 Mins Cook Time: 36 Hr Total Time: 36 Hr 15 Mins

Gravlax (cured salmon) is a traditional Norwegian dish made by curing Salmon with salt, sugar & dill. The Norwegians typically served it as an appetizer.

It is similar to the Jewish ‘Lox’ that is served on bagels as a very tasty sandwich.

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0/5 Ingredients
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0/7 Instructions
  • Mix all of the spices in a large freezer bag.
  • Wash & pat dry the salmon filet & place in the bag.
  • Gently mix & pat the spice mixture to coat the salmon.
  • Curing the salmon.
  • Sandwich the salmon (skin side down) between to plates & set a heavy object (like a bowl of water) on top of the plates.
  • Place this in the refrigerator for at least 24 hours.
  • After this time has passed, remove the salmon from the refigerator & carefully drain off the liquid. Put it back in the fridge for another day & repeat the process.
  • You can eat it after two days, but I like to go for three. You can do it up to five, but I don't let it go that long.


To serve; slice thinly with the grain & at an angle to get bigger pieces.
You can eat the skin, but I like to leave it off when I'm slicing.

Put this on a toasted bagel with, cream cheese, sliced tomato, pickled onions & capers for an amazing sandwich. Much thanks to the Jewish community for creating this amazing sandwich.

  • 4 servings, each has
  • 120 calories
  • 7 g fat
  • 4 g carbs
  • 4 g sugar
  • 12 g protein
  • 2.8 g sodium (a lot)

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