GRAVALAX ( Sugar and Salt cured salmon)

Andy Rubini


This is a traditional Norwegian dish enjoyed very much by our family and friends!


★★★★★ 1 vote

15 Min



  • 3 lb
    salmon, skinless filet
  • 3 Tbsp
  • 3 Tbsp
  • 1 tsp
    ground black pepper
  • 1 Tbsp
    cognac or brandy
  • 1 bunch
    fresh dill

How to Make GRAVALAX ( Sugar and Salt cured salmon)


  1. Place cleaned and skinned salmon filet in a large ziploc bag.
  2. Add all the ingredients, seal bag and shake around to ensure everything mixes well and covers the salmon.
  3. Place in refrigerator for at least 3 days, turning over and moving around everyday.
  4. To serve, remove from bag and slice very thin. Serve with fresh bread or crackers, sweet dill mustard and sour cream.

Printable Recipe Card

About GRAVALAX ( Sugar and Salt cured salmon)

Course/Dish: Seafood Appetizers

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