"Gravad Lax"

"Gravad Lax"

Raw salmon cured in a salt-sugar-dill mixture.

Part of any « smörgåsbord » (Swedish buffet), « gravad lax » is one of Scandinavia's best contribution to international cuisine. Rather than buying it in gourmet shops, « gravad lax » can be easily made at home but it is essential to use only fresh, high quality fish.

4 servings
Brining 18 h
Preparation 10 min

290 calories per serving 


500 g salmon fillet, fresh    
2 tbsp sugar   28 g
3 tbsp salt   40 g
1 3/4 tsp ground pepper   5 g
3 1/2 cups fresh dill   100 g
1 tsp capers, to garnish   3 g
1/2 onions, to garnish   100 g
1/2 lemons, to garnish   60 g
1/4 cup soy yogurt   65 g
1 1/2 tbsp horseradish   23 mL
2 tsp lemon juice, freshly squeezed   1/4 lemon
4 corn tortillas   180 g

Before you start

Choose the fresh salmon fillet towards the tail of the fish. Curing time is about 18-24 hours.


  1. In a bowl, mix enough salt and sugar (about half-half) to generously coat the salmon on both sides. Rub the salt and sugar on the fish, then sprinkle with pepper and cover with dill. Place everything (salmon, dill, and mix) in a plastic bag. Lay the bag on a plate and put another plate or something flat on top as a weight. Put it in the refrigerator to cure for 18-24 hours.
  2. When ready to serve, prepare the sauce: in a small bowl, mix the yogurt with the horseradish and lemon juice.
  3. Take the salmon out of the refrigerator, wash it in running water to remove excess salt, sugar, and juice; then dry with a cloth. Slice the salmon off the skin as thinly as possible, crosswise, using the longest and sharpest knife you have. A gentle, gliding motion will help to not crush the fish. Immerse the knife in hot water between each cut to make cutting easier.
  4. Place the slices on a plate. Garnish with capers, thinly sliced onion rings, dill sprigs, and lemon slices. Serve with the horseradish sauce on the side and tortillas or slices of gluten-free bread.


Gravad lax can be kept up to 6 days in the refrigerator and up to 2 months in the freezer.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)


% DV*

* DV = Daily Value




6 g

9 %

Saturated 1.5 g
+ Trans 0 g

7 %


45 mg


540 mg

22 %


30 g

10 %


4 g

15 %


5 g


31 g

Vitamin A

15 %

Vitamin C

40 %


20 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Trans Fat
Low :
Cholesterol, Fat, Saturated Fat
Source of :
Copper, Fibre, Omega-3, Vitamin B1, Vitamin B2
Good source of :
Calcium, Iron, Manganese, Pantothenic Acid, Vitamin A, Vitamin C, Vitamin E, Zinc
Excellent source of :
Folacin, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D
Diet-related health claims :

More info

This recipe is in the following categories: Fish | First courses/Appetizers | Main courses/Entrées | Diabetes-friendly | Halal | Heart-healthy | High Calcium | High Iron | High Vitamin D | Kosher | Low Cholesterol | Low Fat | Low Saturated Fat | Source of Omega-3 | No Cook | Brunch | Buffet | Scandinavian

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