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Perfect Norwegian Salmon Gravlax Recipe with Easy Mustard Dill Sauce

Norwegian salmon gravlax - featured image
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A traditional Norwegian cured salmon dish paired with a tangy, creamy mustard-dill sauce. This recipe is quick to prepare and perfect for brunch, holidays, or elegant appetizers.

Ingredients

Scale
  • 1 side of fresh salmon (about 2 lbs / 900 g), skin on, pin bones removed
  • 1/4 cup (60 g) kosher salt
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon whole black peppercorns, crushed
  • 1 large bunch fresh dill, chopped
  • Zest of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar or lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • 1/4 cup (60 ml) neutral oil like grapeseed or light olive oil
  • Salt and pepper to taste

Instructions

  1. In a bowl, combine kosher salt, sugar, crushed black peppercorns, and lemon zest. Mix well to blend the flavors evenly.
  2. 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. 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 the salmon tightly in plastic wrap, making sure no part is exposed. Place it in a shallow dish, then put a weight on top to press it down.
  5. Refrigerate the wrapped salmon for 48 to 72 hours. Flip the salmon over every 12 hours to redistribute the curing juices and drain any liquid.
  6. After curing, unwrap the salmon and rinse off the cure under cold running water. Pat the fish dry thoroughly with paper towels.
  7. Using a sharp, thin-bladed knife, slice the salmon at a slight angle into very thin pieces, starting at the tail end. Arrange on a serving platter.
  8. 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. Drizzle or serve the mustard-dill sauce alongside the gravlax. Garnish with extra dill or lemon wedges if desired.

Notes

Use fresh, sushi-grade salmon for best texture and flavor. Flip the salmon every 12 hours during curing to redistribute juices. Wipe knife clean between slices for neat cuts. Fresh dill is essential, but fennel fronds can substitute. Adjust curing time for preferred texture. Store leftovers tightly wrapped in fridge up to 5 days or freeze for longer storage.

Nutrition

Keywords: salmon gravlax, Norwegian gravlax, cured salmon, mustard dill sauce, brunch recipe, holiday appetizer, easy gravlax

Find it online: https://flurpchef.com/perfect-norwegian-salmon-gravlax-recipe-with-easy-mustard-dill-sauce/