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Gravad Lax (cured salmon) with Mustard Dill Sauce

Updated: Apr 9

1 kg (2.2 lbs) fresh salmon filet with skin on

1 big bunch of fresh dill

2 tablespoons salt

2 tablespoons sugar

1 ½ teaspoons crushed white peppercorns

Cut the filet in two.

Put the pieces with skin side down on a cutting board. Mix the salt, sugar the crushed white peppercorns and sprinkle it evenly on the filets. Put more salt/sugar/pepper mixture on the thick parts and less on the thin.

Then add all the dill.

Sandwich the two sides of salmon together so that dill is the center of the “sandwich”. Place into a ziploc bag or wrap in plastic, seal tight and put in the fridge on a plate. Turn a few times a day for 48 hours.

After 48 hours, scrape off seasonings and discard. Slice salmon thin on the bias and serve with mustard dill sauce. It’s great on crisp bread (knäckebröd – found at most grocery stores – Wasa is a popular brand) or with small boiled potatoes.

The salmon freezes well. Just slice first, then freeze.


1 tablespoon Swedish mustard (sweet/mild)

1 teaspoon Dijon

1 tablespoon sugar

2 tablespoons white vinegar

½ cup (1 dl) oil

Lots of finely chopped dill

Mix together the mustards, sugar and vinegar. Slowly add the oil while stirring. Once incorporated add the dill. Serve with the sliced graved lax with some boiled potatoes or on top of crisp bread, like Wasa. Enjoy!

Now you have our family recipe of this traditional favorite. Let me know if you make it!

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