Danish Europe Salmon Seafood

Danish Cured Salmon – Gravlax

Danish Cured Salmon - Gravalax - TheRecipe.Website
Written by Kate thecook

A simple but succulent recipe that everybody loves.

Danish Cured Salmon - Gravalax - TheRecipe.Website

Danish Cured Salmon (Gravlax)

An incredibly simple recipe that turns fresh salmon into cured salmon within 24 hours.
4.79 from 60 votes
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Course: Starter
Cuisine: Danish
Keyword: Seafood
Prep Time: 10 minutes
Total Time: 1 day 10 minutes
Servings: 12 people
Calories: 86kcal



  • Rinse the salmon and dry it thoroughly with paper towels.
  • Place in a glass baking dish and sprinkle with half the dill.
  • Combine the remaining ingredients in a small bowl and stir to combine.
  • Sprinkle half the mixture over the salmon.
  • Turn the salmon over, sprinkle with the remaining salt mixture, and top with the remaining dill.
  • Cover with plastic wrap, place a flat plate or pot lid on top, and place several cans of food on top for weight.
  • Refrigerate for 24 to 48 hours.
  • To serve, drain the salmon and cut diagonally into thin slices.


Sodium: 2080mg | Sugar: 5g | Fiber: 0.02g | Potassium: 69mg | Cholesterol: 40mg | Calories: 86kcal | Monounsaturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Saturated Fat: 0.01g | Fat: 1g | Protein: 16g | Carbohydrates: 6g