Salmon gravlax

Salmon cured in the Scandinavian way with salt, sugar and dill, without cooking or smoking. Tender, fragrant and rich in omega-3, it is sliced thinly for a refined, healthy starter.

Preparation: 20 min  |  Cooking: 0 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 227 kcal · 23 g protein · 5 g carbohydrate · 12 g fat

Ingredients

• 600 g of very fresh salmon fillet
• 3 tbsp coarse salt
• 2 tbsp sugar
• 1 bunch of dill
• 1 lemon
• pepper

Method

1. Cover the salmon with the mixture of salt, sugar, dill and pepper.
2. Wrap in cling film and cure for 24 to 48 hours in the fridge (turning it over).
3. Rinse and pat the salmon dry.
4. Slice it very thinly and serve with lemon.

Nutritional benefits

Salmon is rich in protein and in omega-3, which are good for the heart and for cholesterol. Cured cold (without cooking or smoking), gravlax keeps all of its nutrients. Low in carbohydrate, it makes a fine, healthy starter. Use extra-fresh salmon that has been frozen beforehand, for food safety.

Variations and substitutions

• With beetroot (pink gravlax).
• With citrus fruit or gin.
• With trout.
• On blinis or wholemeal bread.

Storage and making ahead

Keeps for 4 days in the fridge once cured and sliced.

💡 Good to know

Use extra-fresh salmon that has been frozen for 24 hours first: it is the safety rule for raw cured fish.

Read more

Discover more high-protein recipes · cholesterol-friendly recipes · keto & low-carb recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: salmon · salt · sugar · dill · lemon.

You may also like these recipes: Avocado and tuna tartare with lemon · Salmon and avocado tartare · Salmon carpaccio.