Thin slices of cured salmon fanned on a white oval platter with dill sprigs and a fork, a bowl of mustard-dill sauce beside it. — Photo: Chris Olszewski · CC BY-SA 4.0 · Wikimedia Commons

European · Breakfast · Lunch · Snack

Gravlax with Mustard-Dill Sauce

Name: Gravlax with Mustard-Dill Sauce
Prep time: 2910 min
Total time: 2910 min
Cuisine: European
Ingredients: 1 centre-cut fillet (about 800 g) Salmon fillet, skin on, pin bones removed (previously frozen or sushi-grade); 1/4 cup (60 g); about 15 g is absorbed by the fish, the rest drains off in the brine and is rinsed away Coarse sea salt, for the cure; 1/4 cup (50 g); about 10 g is absorbed by the fish, the rest drains off in the brine and is rinsed away Granulated sugar, for the cure; 1 tbsp Black peppercorns, coarsely crushed; 1 large bunch Fresh dill, roughly chopped with stems (for the cure); 3 tbsp Fresh dill, finely chopped (for the sauce); 2 tbsp Dijon mustard; 2 tsp Honey; 1 tbsp White wine vinegar; 1 1/2 tbsp Extra virgin olive oil; 1/3 cup Plain nonfat Greek yogurt; 1 medium Lemon, cut into wedges

Gravlax med hovmästarsås

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Silky salmon cured for two days in salt, sugar, pepper and plenty of fresh dill, sliced paper-thin and served with a tangy mustard-dill sauce lightened with yogurt. A make-ahead Nordic classic that needs no cooking at all.

Prep: 2,910 min
Cook: No cooking
Total: 2,910 min
Serves: 8

Medium
High protein
Low Carb

13%

Per serving254kcal13% of a 2,000 kcal day

22gProtein

4gCarbs

16gFat

1gFiber

Calories come from: Carbs 7% · Fat 58% · Protein 35%

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Ingredients

For 8 servings

1 centre-cut fillet (about 800 g)Salmon fillet, skin on, pin bones removed (previously frozen or sushi-grade)
1/4 cup (60 g); about 15 g is absorbed by the fish, the rest drains off in the brine and is rinsed awayCoarse sea salt, for the cure
1/4 cup (50 g); about 10 g is absorbed by the fish, the rest drains off in the brine and is rinsed awayGranulated sugar, for the cure
1 tbsp6 gBlack peppercorns, coarsely crushed
1 large bunch50 gFresh dill, roughly chopped with stems (for the cure)
3 tbsp10 gFresh dill, finely chopped (for the sauce)
2 tbsp30 gDijon mustard
2 tsp14 gHoney
1 tbsp15 gWhite wine vinegar
1 1/2 tbsp20 gExtra virgin olive oil
1/3 cup80 gPlain nonfat Greek yogurt
1 medium60 gLemon, cut into wedges (optional)

Steps

1
For safety, use salmon that has been frozen at -20 °C / -4 °F for at least 7 days (or bought sushi-grade, previously frozen) and thawed in the fridge.
2
Pat the salmon dry and run your fingers over it to check that all pin bones are removed.
3
Mix the salt, sugar and crushed peppercorns in a small bowl.
4
Cut the fillet in half crosswise to make two equal pieces.
5
Lay one piece skin side down in a glass or ceramic dish and rub half the salt mixture over the flesh.
6
Spread the roughly chopped dill over that piece.
7
Rub the remaining salt mixture over the flesh of the second piece and place it flesh side down on top, like a sandwich.
8
Wrap the dish tightly with cling film and set a plate with a couple of cans on top to weigh it down.
9
Refrigerate for 48 hours, turning the salmon parcel over every 12 hours and basting with the liquid that forms.
10
Unwrap the salmon, pour off and discard the brine, scrape off the dill and peppercorns, rinse briefly under cold water and pat completely dry.
11
For the sauce, whisk the mustard, honey and vinegar together in a bowl.
12
Slowly whisk in the olive oil until thick and glossy.
13
Stir in the yogurt and finely chopped dill, then chill until serving.
14
Place the salmon skin side down and slice it very thinly on the diagonal with a long sharp knife, cutting away from the skin.
15
Serve the gravlax with the mustard-dill sauce and lemon wedges if using; keep leftovers refrigerated and eat within 4 days.

Swaps, storage and make-ahead

Swaps

For a dairy-free sauce, replace the Greek yogurt with a plain unsweetened coconut or soy yogurt.
Use maple syrup instead of honey in the sauce if you prefer it without honey.
Swap the white wine vinegar for apple cider vinegar or fresh lemon juice if that is what you have.
Replace half the sugar in the cure with light brown sugar for a slightly deeper, caramel note.

Storage

Wrap the cured, unsliced salmon tightly and keep it in the fridge, eating it within 4 days of finishing the cure; slice only what you need. Keep the sauce covered in the fridge for up to 3 days, and don't leave either out for more than 2 hours.

Make ahead

The salmon needs to cure for 48 hours, so start it two days before serving and slice just before plating. The mustard-dill sauce can be made a day ahead and kept covered in the fridge; stir before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: FishMustardMilkSulphites

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (131 g)	Per 100 g
Calories	254 kcal	194 kcal
Protein	21.9 g	16.7 g
Carbohydrates	4.3 g	3.3 g
of which sugars	3 g	2.3 g
Fiber	0.5 g	0.4 g
Fat	16.2 g	12.4 g
of which saturated	3.4 g	2.6 g
Sodium	836 mg	638 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.