"Gravad Lax"

1 Reviews
100% would make this recipe again

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.

Brining : 18 h Preparation : 10 min
290 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly
  • Diabetes-friendly
  • Heart-healthy


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 yogurt, plain, 2% 65 g
1 1/2 tbsp horseradish 22 g
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

per 1 serving (240g)


% Daily Value




6 g

9 %

Saturated 1.5 g
+ Trans 0 g

7 %


50 mg


540 mg

23 %


30 g

10 %


4 g

15 %


5 g


32 g

Vitamin A

15 %

Vitamin C

35 %


19 %


21 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 1 ¾ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 3 ½
Other Foods 0

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again