Learn how to make gravlax with this healthy recipe. We use wild salmon, which has a more complex flavor.

EatingWell Magazine, April 2022


Credit: Caitlin Bensel

Recipe Summary

15 mins
3 days


Ingredient Checklist


Instructions Checklist
  • Cut salmon in half, feel for any bones and remove with tweezers. Pat dry. Combine salt, brown sugar, caraway and white pepper in a small bowl. Spread half the dill in a 7-by-11-inch baking dish. Sprinkle 1 1/2 teaspoons of the salt mixture on the salmon skin. Rub the remaining mixture on the flesh side. Place the pieces on top of each other, skin sides facing out, then place in the baking dish on top of dill. Cover with the remaining dill.

  • Cover the dish with foil or plastic wrap. Place a plate on top and add a small weight, such as a can of beans. Refrigerate for 24 hours.

  • Flip the salmon, cover and weight it again. Refrigerate for 1 to 2 days more.

  • When ready to serve, discard the dill (leave any remaining salt mixture in place). Thinly slice the salmon against the grain.

To make ahead

Refrigerate cured gravlax for up to 4 days.

Nutrition Facts

1 oz. each (about 3 slices)
45 calories; protein 6g; fat 2g; mono fat 1g; poly fat 1g; cholesterol 17mg; vitamin a iu 13IU; folate 8mg; sodium 134mg; calcium 4mg; magnesium 9mg; potassium 155mg; omega 3 fatty acid 1g; niacin equivalents 3mg.