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Dill-cured salmon

Homemade Dill-cured salmon made with herbs from the kitchen garden. Could it be any better?

Vackert röd gravad lax på ett fat.
  • 2 lbs (around 1 kg) salmon
  • 4 tbsp salt
  • 4 tbsp granulated sugar
  • 2 tsp ground black pepper
  • a large bundle of dill

Dill-cured salmon, or gravlax, is really easy to make. You could either use an entire side of salmon or smaller fillets. Don't forget that you can freeze your dill-cured salmon too. I like to freeze it and then use it as an ingredient in pasta sauces or a side to vegetables.


Mix salt, pepper, and chopped dill.
Rub the seasoning into the salmon.
Put the salmon and the rest of the salt and sugar mix in a freezer bag.
Leave the salmon on a plate in the fridge for two days, turn it a few times every day.
Remove the seasoning.

Dill-cured salmon tastes really nice with potatoes (boiled or pan-fried) or in a lovely chive sauce with pasta.


Recipe: Sara Bäckmo
Photo: Maria Fors Östberg


Vackert röd gravad lax på ett fat.