Gravad Lax
Gravad lax, often called gravlax, is salmon that has been cured in a mixture of salt, sugar, and dill. It’s delicious and a staple for both holidays and weekday lunches and dinners in Sweden.
My recipe comes from my grandmother’s Aunt Ruth. It’s quite basic, using just four ingredients, but it doesn’t need anything else. It’s stood the test of time.
Gravad lax is incredibly easy to make. You just need time and the right kind of salmon. You can use either farmed or wild salmon, but there are a couple of things to consider with both.
Wild Salmon vs. Farmed Salmon
I am very used to buying wild salmon. Especially in the States, wild Alaskan salmon has the best flavor and texture. The problem with wild salmon is that there is the potential for nematodes and other small unpleasant things to be present in the fish. While this is not an issue if you are going to cook the fish, gravad lax is essentially raw, and the nematodes (and friends) can make you sick. They can be killed by freezing, but only to a temperature most home freezers can’t reach. To freeze at home, set your freezer to as cold as it will go and freeze the fish for at least 3 days. This is not medical advice; make sure to check what your country’s health department has to say.
Buying farmed fish solves this issue. I generally prefer wild-caught fish, and while farmed fish can be sustainable, they often come with their own host of environmental problems. They also often don’t have as good of a flavor or texture. However, they are nematode-free because the fish in farms are given a carefully regulated diet and monitored for infection.
As with all food, proceed with caution, be hygienic, and if you are uneasy, just don’t eat it! That being said, gravad lax is delicious and well worth the (minimal) effort it takes to make!
Gravad Lax
Ingredients
- 2 Tbsp sugar
- 2 Tbsp salt
- ½ bunch dill
- 2 pieces of salmon skin on
Instructions
- Mix together the salt and sugar.
- Rub the salt and sugar onto all sides of the salmon. Ensure it is well covered; the more you pack on, the better!
- Place a bunch of dill on one piece of salmon. Place the second piece over the top, forming a “salmon sandwich,” with the skins on the outside.
- Place dill on both sides of the salmon “sandwich” and wrap it tightly in plastic wrap.
- Place the wrapped salmon in a shallow bowl and then put it in the fridge.
- Flip every 12 hours for 3 days.
- On the fourth day, your salmon is ready to eat! Remove the dill and slice the salmon very thinly.
- Serve on bread, bagels, or with potatoes.