If you’re ready to elevate your appetizer game, the Easy Homemade Salmon Gravlax with Dill Mustard Sauce is an absolute must-try. This Scandinavian-inspired delight captivates with its silky, subtly cured salmon infused with fresh dill, perfectly balanced by a tangy, creamy mustard sauce that dances on the palate. Making this at home not only saves you money but also guarantees a fresher, more flavorful experience than any store-bought option. Trust me, once you master this recipe, it will become your go-to for parties or special dinners, impressing friends and family alike!
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this sensational dish. Each component is simple yet plays a crucial role in developing the perfect texture, flavor, and color of your homemade gravlax.
- White peppercorns (1 tbsp whole): Adds a subtle spiciness without overpowering, and keeps the appearance clean without black specks.
- Fresh dill (1 cup, roughly chopped): Infuses the salmon with its signature fresh, herbal aroma and taste.
- Rock salt (250g / 8 oz): Ensures even curing by penetrating the salmon slowly.
- White sugar (250g / 8 oz): Balances the saltiness with gentle sweetness and aids in curing.
- Salmon (1 kg / 2 lb sashimi-grade, skin-on, bones removed): The star ingredient, use the freshest to achieve melt-in-your-mouth texture.
- Heavy cream (1/2 cup / 125 ml): Creates a luscious base for the dill mustard sauce.
- Dijon mustard (1/3 cup): Offers tartness and depth, bridging the flavors beautifully.
- Mustard powder (2 tsp): Enhances the mustard sauce complexity.
- Salt and pepper (to taste): For seasoning the sauce just right.
- Rye bread or crackers: The classic accompaniment that complements the rich salmon.
- Lemon wedges: Provide a fresh burst of acidity on the side.
- Extra fresh dill (1/4 cup, roughly chopped): For garnish and an extra pop of color and flavor.
How to Make Easy Homemade Salmon Gravlax with Dill Mustard Sauce
Step 1: Prepare the Cure Mixture
Start by crushing the white peppercorns using the side of a knife or a mortar and pestle, just enough to release their aromas without turning them into powder. Then combine the peppercorns with rock salt, white sugar, and the roughly chopped dill in a bowl. This flavorful cure is essential—it draws out moisture from the salmon while seasoning it delicately, creating that iconic silky texture.
Step 2: Coat and Cure the Salmon
Lay out two large overlapping sheets of cling wrap on your work surface. Spread half of the cure mixture in the shape of your salmon fillet. Place the salmon skin side down over the cure, then cover it evenly with the remaining mixture. Wrap it tightly with cling wrap and place it into a dish that can catch any liquid released. Make sure to put a flat weight on top—such as a cutting board with heavy cans—to press the cure evenly. Refrigerate for 12 hours to start the curing progress.
Step 3: Turn and Continue Curing
After 12 hours, remove the salmon from the fridge and carefully turn it over, then reapply the weights and return it to the fridge. Repeat this process at 24 and 36 hours total curing time. This flipping ensures the salmon cures evenly throughout without becoming too salty or dry on one side. The nearly 36-hour cure results in a perfectly medium-cured gravlax that is moist, tender, and rich in flavor.
Step 4: Rinse and Dry
When the curing is done, unwrap the salmon and gently scrape off the excess salt mixture. Rinse it under cold water to remove all residue, then pat it dry with paper towels. If you have the time, put the salmon back in the fridge uncovered for 3 to 12 hours—this step firms up the surface and helps the flavors settle beautifully.
Step 5: Prepare the Dill Mustard Sauce
While the salmon is resting, whisk together heavy cream, Dijon mustard, mustard powder, and a pinch of salt and pepper until smooth. This sauce not only adds moisture but also provides a delightful tang and creaminess that perfectly complements the delicately cured salmon.
Step 6: Slice and Serve
Using a sharp knife, slice the salmon thinly on an angle, taking care not to cut through the skin. Arrange slices on a serving platter, sprinkle generously with extra chopped dill for color and aroma, and serve alongside the mustard sauce, fresh lemon wedges, and rye bread or crackers.
How to Serve Easy Homemade Salmon Gravlax with Dill Mustard Sauce
Garnishes
Fresh dill is the star garnish for gravlax—it brings a vibrant green hue and bright herbal notes that elevate the dish’s visual appeal and aroma. Lemon wedges on the side add just the right burst of acidity when squeezed over, cutting through the richness effortlessly.
Side Dishes
This salmon gravlax pairs wonderfully with traditional rye bread, whose hearty, slightly sour notes balance the creamy mustard sauce and cured salmon. For a lighter option, plain crackers work beautifully, allowing the flavors to shine. Crisp cucumber slices, radishes, or a simple green salad with vinaigrette can add freshness and a crisp texture contrast.
Creative Ways to Present
For an elegant touch, layer thin slices of gravlax on blinis or mini toasts, topped with a dollop of dill mustard sauce and a sprig of dill. You can also roll the slices around cream cheese and chives for stylish bites at parties. For brunch, add thin slices atop scrambled eggs or avocado toast for a luxurious spin.
Make Ahead and Storage
Storing Leftovers
After enjoying your Easy Homemade Salmon Gravlax with Dill Mustard Sauce, wrap any leftovers tightly in plastic wrap or place in an airtight container and refrigerate. It keeps best for up to three days, maintaining its moist texture and delicate flavors when stored properly.
Freezing
While freezing is possible, it’s not ideal for gravlax because it can slightly alter the texture. If you must freeze, wrap the salmon securely in plastic wrap and foil, and store it in a freezer bag for up to one month. Thaw slowly in the fridge to help preserve its quality as much as possible.
Reheating
This dish is best enjoyed cold or at room temperature. Reheating gravlax is not recommended as it will compromise the silky texture and cause the delicate flavors to fade. Serve it straight from the fridge or let it sit out briefly for the best taste experience.
FAQs
What type of salmon is best for gravlax?
Sashimi-grade salmon is essential to ensure safety since it is consumed raw after curing. Freshness is key, and skin-on fillets make slicing easier and help balance the curing process. Always buy from a trusted fishmonger.
Can I use black pepper instead of white pepper?
Yes, black peppercorns work fine but may leave dark specks on the salmon surface, which some prefer to avoid for presentation. White pepper provides a milder flavor without altering the salmon’s visual appeal.
How long should I cure salmon for gravlax?
The ideal cure time depends on personal preference. This recipe’s 36-hour cure offers a medium firmness and well-balanced seasoning. Shorter cures yield milder flavor and softer texture, while longer cures produce firmer, saltier gravlax.
Is it safe to eat gravlax at home?
Yes, properly cured gravlax made with sashimi-grade salmon and following hygienic practices is safe to eat. The curing process preserves and seasons the fish, reducing the risk of harmful bacteria.
Can I make smaller portions of gravlax?
Definitely! Just adjust the amount of salt and sugar proportionally to the size of your salmon fillet. Avoid portions smaller than 300g or 10oz to prevent over-curing and excessive saltiness.
Final Thoughts
Making Easy Homemade Salmon Gravlax with Dill Mustard Sauce is not only fun but incredibly satisfying when you taste the fresh, delicate flavors that homemade curing brings. It’s easier than many expect and will impress everyone who tries it. Whether for elegant entertaining or a special treat at home, this recipe deserves a place in your culinary repertoire. So grab a fresh fillet, gather your ingredients, and get ready to wow your taste buds!
Easy Homemade Salmon Gravlax with Dill Mustard Sauce
- Prep Time: 10 minutes
- Cook Time: 36 hours (curing time)
- Total Time: 36 hours 10 minutes
- Yield: 10 servings 1x
- Category: Party Food, Side Dish, Appetizer
- Method: No-Cook
- Cuisine: Scandinavian
- Diet: Gluten Free
Description
This classic Cured Salmon Gravlax recipe delivers a fresh, flavorful, and perfectly balanced cured salmon that tastes better than store-bought versions. Using sashimi-grade salmon, fresh dill, rock salt, and sugar, this easy-to-make gravlax is cured over 36 hours for optimum flavor and texture. A creamy mustard sauce adds a tangy touch, making it a perfect appetizer or party food served with rye bread and lemon wedges.
Ingredients
For the Gravlax Cure
- 1 tbsp white peppercorns (whole)
- 1 cup fresh dill, roughly chopped (about 1 big bunch)
- 250g / 8 oz rock salt
- 250g / 8 oz white sugar
- 1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on
For the Mustard Cream Sauce
- 1/2 cup / 125 ml heavy / thickened cream
- 1/3 cup Dijon mustard (or hot mustard for a kick)
- 2 tsp mustard powder
- Salt and pepper, to taste
To Serve
- Rye bread slices or other bread/crackers
- Lemon wedges
- 1/4 cup fresh dill, roughly chopped (for garnish)
Instructions
- Crush peppercorns: Use the side of a knife or a mortar and pestle to roughly crush the white peppercorns, releasing their aroma and flavor.
- Mix cure ingredients: Combine the crushed peppercorns with the rock salt, white sugar, and 1 cup of roughly chopped fresh dill in a bowl to evenly distribute the curing mixture.
- Prepare salmon for curing: Lay two large pieces of cling wrap on your workspace, slightly overlapping. Spread half of the salt mixture in the shape of the salmon on the cling wrap.
- Apply cure to salmon: Place the salmon on top of the salt mixture with the skin side down, then cover the top of the salmon evenly with the remaining salt mixture.
- Wrap and weight salmon: Wrap the salmon tightly in the cling wrap, place it in a large dish, then put a flat weight on top such as a small cutting board, followed by three 400g cans to press the fish evenly during curing.
- First cure period: Refrigerate the wrapped salmon and weights for 12 hours. During this time, liquid will be drawn out from the salmon.
- Turn salmon and reweight: After 12 hours, unwrap and turn the salmon over despite its wetted surface; rewrap and replace the weights. Refrigerate for another 12 hours.
- Final turn and cure: Repeat the turning and weighting process once more after the second 12-hour period, then refrigerate for a final 12 hours, totaling 36 hours of curing for a medium cure gravlax.
- Clean and dry salmon: After curing, unwrap the salmon and scrape off the excess salt mixture. Rinse gently under cold water and pat dry with paper towels. For optimal texture, refrigerate uncovered for 3–12 hours to dry the surface and let the salt settle evenly.
- Garnish and slice: Sprinkle the additional 1/4 cup fresh dill over the surface for extra flavor and garnish. Slice the gravlax thinly on an angle, cutting through the flesh but not through the skin.
- Prepare mustard sauce: In a small bowl, mix the heavy cream, Dijon mustard, mustard powder, and season to taste with salt and pepper. Optionally, add lemon juice or zest to enhance the tang.
- Serve: Serve the gravlax slices on toasted rye bread or crackers with the mustard cream sauce, garnished with fresh dill and accompanied by lemon wedges to squeeze over before eating.
Notes
- White pepper is preferred for its milder flavor and to avoid black specks on the salmon, but black pepper can be used. Use 2 teaspoons if using ground pepper.
- Only use rock salt or coarse/kosher salt; avoid table salt or iodized salts which can over-salt or discolor the fish.
- Rock salt requires a 36-hour cure for medium cure; coarse salt requires shorter curing times. Medium cure produces a moist, lightly cured interior with a firm outer surface.
- Ensure the salmon is sashimi-grade and skin-on for best texture and flavor.
- For smaller fillets under 500g, increase the salt and sugar ratio proportionally to avoid oversalting; do not go smaller than 300g.
- Rye bread is the traditional accompaniment though other breads or crackers work well.
- Some recipes add lemon zest to the cure for brightness; this classic recipe does not.
- Store cured salmon in an airtight container in the refrigerator and consume within 3 days.
- One whole batch generously serves 10 people as an appetizer.
- Nutrition estimates are based on store-bought gravlax, which tends to be saltier than homemade.
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