Perfect Norwegian Salmon Gravlax Recipe with Easy Mustard Dill Sauce

Let me tell you, the scent of fresh dill mingling with the subtle saltiness of cured salmon is enough to make anyone’s mouth water. The first time I made this Perfect Norwegian Salmon Gravlax with Mustard-Dill Sauce, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to tell stories about how her family would prepare gravlax for festive occasions, and honestly, I never thought I’d recreate that magic in my own kitchen.

You know what? My family couldn’t stop sneaking the gravlax off the platter (and I can’t really blame them). It’s dangerously easy to make yet delivers pure, nostalgic comfort that brightens up any brunch or holiday morning. Whether you’re looking to impress guests or simply treat yourself to a sophisticated yet simple dish, this Norwegian salmon gravlax recipe with mustard-dill sauce is your go-to. Tested multiple times in the name of research, of course, it has become a staple for family gatherings and gifting. Honestly, it feels like a warm hug on a plate—and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having made and perfected this salmon gravlax recipe over several seasons, I can confidently say it stands out for many reasons. Here’s why it might quickly become your favorite too:

• Quick & Easy: While traditional gravlax takes time to cure, the preparation itself takes just about 15 minutes, making it perfect for last-minute entertaining or special occasions.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen or can find it easily at any supermarket.
• Perfect for Brunch & Holidays: This gravlax shines at brunch buffets, holiday celebrations, or even as a refined appetizer for dinner parties.
• Crowd-Pleaser: Both kids and adults rave about the delicate flavor and melt-in-your-mouth texture.
• Unbelievably Delicious: The perfect balance of salt, sweet, and herbaceous notes, combined with the creamy mustard-dill sauce, makes this dish next-level comfort food.

This isn’t just another salmon gravlax recipe. The mustard-dill sauce adds a tangy, creamy twist that complements the silky cured fish beautifully. Plus, the curing process locks in moisture and flavor, giving you a slice of Norway’s best right at home. Whether you’re aiming to wow your guests or simply craving something elegant yet fuss-free, this recipe delivers every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find fresh items.

• For the Gravlax:
• 1 side of fresh salmon (about 2 lbs / 900 g), skin on, pin bones removed
• 1/4 cup (60 g) kosher salt (helps draw out moisture and cure the fish)
• 1/4 cup (50 g) granulated sugar (balances the salt and adds subtle sweetness)
• 1 tablespoon whole black peppercorns, crushed (adds gentle heat and aroma)
• 1 large bunch fresh dill, chopped (the star herb that gives gravlax its classic flavor)
• Zest of 1 lemon (for brightness)
• For the Mustard-Dill Sauce:
• 2 tablespoons Dijon mustard (I recommend Maille Dijon for best texture and flavor)
• 1 tablespoon honey (smooths the mustard’s bite)
• 1 tablespoon white wine vinegar or lemon juice (adds acidity)
• 2 tablespoons fresh dill, finely chopped
• 1/4 cup (60 ml) neutral oil like grapeseed or light olive oil
• Salt and pepper to taste

Ingredient tips: Look for wild-caught salmon for a richer, more complex flavor. If you can’t find fresh dill, fennel fronds make a nice substitute. For a gluten-free option, confirm your mustard is gluten-free (most Dijon mustards are). In summer, fresh lemon zest brightens the dish beautifully, but in winter, a bit of orange zest works wonders too.

Equipment Needed

• Sharp fillet knife (essential for trimming and slicing the salmon thinly)
• Large glass or ceramic dish (for curing the fish safely)
• Plastic wrap or parchment paper (to wrap the salmon tightly during curing)
• Weights or heavy cans (to press the salmon evenly while curing)
• Mixing bowl (for the mustard-dill sauce)
• Whisk or fork (to emulsify the sauce)
• Cutting board (preferably non-slip to help with safe slicing)

If you don’t have a fillet knife, a very sharp chef’s knife will do, but take extra care with slicing. I’ve found that using a glass dish avoids any metallic taste during curing, but a ceramic dish works just as well. For weights, I simply use canned goods from my pantry—easy and budget-friendly. Just make sure the salmon is tightly wrapped to keep flavors locked in and fridge smells out.

Preparation Method

1. Prepare the curing mix: In a bowl, combine kosher salt, sugar, crushed black peppercorns, and lemon zest. Mix well to blend the flavors evenly. This mixture is your magic cure.
2. Prepare the salmon: Pat the salmon dry with paper towels to remove excess moisture. Trim any ragged edges if needed. Place the salmon skin-side down on a large piece of plastic wrap.
3. Apply the cure: Sprinkle half of the curing mix evenly over the flesh side of the salmon. Scatter half of the chopped fresh dill on top. Then, sprinkle the remaining salt-sugar mixture and dill over the salmon, pressing gently with your hands to adhere.
4. Wrap and weigh down: Wrap the salmon tightly in plastic wrap, making sure no part is exposed. Place it in a shallow dish, then put a weight (such as a heavy pan or canned goods) on top to press it down. This helps the cure penetrate evenly.
5. Cure in the fridge: Refrigerate the wrapped salmon for 48 to 72 hours. For best results, flip the salmon over every 12 hours to redistribute the curing juices. You’ll notice liquid pooling—this is normal; just drain it each time.
6. Rinse and dry: After curing, unwrap the salmon and rinse off the cure under cold running water. Pat the fish dry thoroughly with paper towels. It should feel firm but still moist.
7. Slice the gravlax: Using a sharp, thin-bladed knife, slice the salmon at a slight angle into very thin pieces, starting at the tail end. The slices should be almost translucent. Arrange on a serving platter.
8. Make the mustard-dill sauce: In a small bowl, whisk Dijon mustard, honey, white wine vinegar, and chopped dill. Slowly drizzle in the oil while whisking vigorously until the sauce emulsifies and thickens. Season with salt and pepper to taste.
9. Serve: Drizzle or serve the mustard-dill sauce alongside the gravlax. Garnish with extra dill or lemon wedges if desired.

Tips: Make sure your salmon is fresh and sushi-grade if possible. The curing time can be adjusted slightly for personal preference—less time for softer texture, longer for firmer. When slicing, wipe your knife clean between cuts to keep slices neat.

Cooking Tips & Techniques

Here are some nuggets of wisdom I picked up after a few gravlax adventures:

• Don’t rush the curing: Let the salmon sit long enough; that’s where the magic happens. Too short and it’s under-seasoned; too long and it can get too salty and dry.
• Use fresh dill generously: It’s the herb that defines gravlax. Don’t skimp, but if you’re not a dill fan, fennel fronds or fresh tarragon are great alternatives.
• Weight it down properly: The pressure helps the cure penetrate the fish evenly. I once forgot to add weights and ended up with uneven texture—lesson learned!
• Slice thinly and evenly: Thin slices melt on the tongue. Warm your knife blade briefly under hot water between cuts for smoother slicing.
• Multitask while curing: Use the curing time to prep your sauce or set your table. Gravlax is a perfect hands-off dish that rewards patience.

Variations & Adaptations

Feeling creative? This recipe lends itself well to tweaks:

• Flavor twists: Add crushed juniper berries to the cure for a piney, aromatic note. Or swap lemon zest with orange for a sweeter citrus vibe.
• Dietary adaptations: For a lower-sodium version, reduce salt by a quarter and extend curing time slightly to compensate. For a dairy-free mustard sauce, just make sure your mustard and honey are pure and unprocessed.
• Cooking method alternative: While gravlax is traditionally cured, you could lightly poach the salmon and serve with the mustard-dill sauce for a quick, cooked alternative (though it’s a different experience).
• Personal favorite: I once tried adding a touch of smoked paprika to the cure—unexpected but delightful smoky sweetness that gave a little extra depth.

Serving & Storage Suggestions

Serve your Norwegian salmon gravlax chilled or at room temperature for the best flavor. It pairs beautifully with dark rye bread, crisp cucumber slices, and a squeeze of fresh lemon. For drinks, a dry white wine, crisp champagne, or even a light lager works wonders.

Store leftover gravlax tightly wrapped in the fridge for up to 5 days. If you want to keep it longer, freeze the cured salmon wrapped well, and thaw in the fridge overnight before slicing. The flavors tend to deepen after a day in the fridge, so leftovers often taste even better.

When reheating mustard-dill sauce (if needed), do it gently—avoid boiling to keep its silky texture. This dish is a fantastic make-ahead option for stress-free entertaining.

Nutritional Information & Benefits

Per serving (approx. 3 oz / 85 g of gravlax with sauce), this dish offers:

Calories	Protein	Fat	Carbohydrates
180	20g	11g	3g

Salmon is rich in omega-3 fatty acids, which support heart and brain health. The fresh dill adds antioxidants and vitamin C, while mustard seeds are known to aid digestion. This recipe is naturally gluten-free and low-carb, making it a wholesome choice for many diets. Just watch for any mustard allergies, and you’re good to go.

Conclusion

So there you have it—your perfect Norwegian salmon gravlax recipe with easy mustard-dill sauce. It’s a dish that feels fancy but is honestly straightforward and rewarding to make. Whether you customize it with your favorite herbs or stick to the classic version, this recipe is sure to impress and satisfy.

I love this recipe because it connects me to family traditions while letting me put my own spin on something timeless. Now it’s your turn—try it out, tweak it, and share your experience. Don’t forget to leave a comment below, share your photos, or ask any questions. Happy curing!

FAQs

How long does gravlax last in the fridge?

Properly wrapped, gravlax can last up to 5 days refrigerated. Make sure it’s tightly sealed to keep it fresh.

Can I use frozen salmon for gravlax?

Yes, but thaw it completely in the fridge before curing. Fresh, sushi-grade salmon is best for texture and taste.

Is mustard-dill sauce necessary?

While gravlax tastes great on its own, the mustard-dill sauce adds a creamy, tangy contrast that complements the cured salmon beautifully.

Can I make gravlax without sugar?

You can reduce or omit sugar, but it helps balance the salt and improves texture. Try a small batch first if you want to experiment.

What should I serve with Norwegian salmon gravlax?

Classic accompaniments include rye bread or crispbread, fresh cucumber slices, lemon wedges, and maybe some capers or red onion rings for extra zing.

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