How to make Norwegian Gravlax.
Living so close to the coast we are definitely seafood lovers. And being so close to the water, we know good seafood when we taste it. We also know when it comes to finding authentic, superior tasting foods, origin really does matter. Today we’re going to focus on one of my favorite fish – SALMON and how to turn it into the popular Nordic dish – GRAVLAX.
WHAT DOES GRAVLAX MEAN?
The name literally means “Grave-Salmon” and refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level. Today gravlax is cured with sugar, salt and fresh dill to produce a fresh, delicate flavor that is traditionally eaten on open-faced sandwiches or with stewed potatoes. We enjoyed ours over crackers.
INGREDIENTS TO ADD TO YOUR SHOPPING LIST:
salmon filet
kosher salt
granulated sugar
black pepper
fresh dill
eggs
vegetable oil
white wine vinegar
white pepper
mustard
EQUIPMENT/TOOLS YOU’LL NEED TO MAKE GRAVLAX:
(The following contains affiliate links. I earn from qualifying purchases).
- kitchen shears – you’ll be surprised how often these SHEARS come in handy in the kitchen.
- roasting pan
- bowl
- whisk or BLENDER – this is the BLENDER I have and use regularly.
HERE’S HOW TO MAKE GRAVLAX:
- Trim salmon fillets. Scrape the skin well and remove all bones (if any).
- Blend salt, sugar and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.
- Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.
- Put fish in the refrigerator for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.
- FOR SAUCE – Add salt to the egg yolks and stir until it reaches a thick consistency. NOTE: I used a blender to achieve this consistency. Slowly pour in the oil while whisking quickly until the sauce is a consistency similar to mayonnaise.
- Stir sugar, vinegar, pepper and mustard into the sauce. Just before use add dill.
NOTE – The sauce will keep in the refrigerator for up to 1 week. To PLATE – Cut the salmon into thin slices and serve with gravy, stewed potatoes or bread and salad.
MORE RECIPES TO TRY:
If you’re feeling inspired by this GRAVLAX recipe, chances are you’ll enjoy these other salmon recipes:
Norwegian Gravlax
Norwegian Gravlax.
Ingredients
- 2- pound salmon fillet, skin on
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon coarsely ground pepper
- 1 bunch dill, coarsely chopped
- FOR Gravlax sauce:
- 4 egg yolks
- ½ teaspoon kosher salt
- ½ cup vegetable oil or mild olive oil
- 1 tablespoon sugar
- 1 tablespoon white wine vinegar
- ½ teaspoon white pepper
- 1 tablespoon mustard
- 2-3 tablespoons finely chopped dill
Instructions
- Trim salmon fillets. Scrape the skin well and remove all bones (if any).
- Blend salt, sugar and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.
- Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.
- Put fish in the refrigerator for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.
- FOR SAUCE - Add salt to the egg yolks and stir until it reaches a thick consistency {NOTE: I used a blender to achieve this consistency}. Slowly pour in the oil while whisking quickly until the sauce is a consistency similar to mayonnaise.
- Stir sugar, vinegar, pepper and mustard into the sauce. Just before use add the dill. The sauce will keep in the refrigerator for up to 1 week.
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Recipe compliments of Norwegian Salmon
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Bev Weidner says
Good Lord, uh HUH.
Cathy/ShowFoodChef says
Stunning picture! I love making gravlax (I use vodka, too, shhhh.:D ) and the whole story and your coverage was a great read. Love the post! Have a fantastic Christmas! 😀
JulieD says
Oh my goodness! Looks amazing, Paula.
Jen Hill says
Love this blog, don’t want to be a whiner, but fish isn’t vegetarian. Clearly no vegetarian is going to come to your website and get confused and make this for themselves, but maybe some vegetarian’s mother-in-law might make it for them because the label says vegetarian. Just an angle people sometimes don’t think of. Thanks for the awesome blog!
Steve says
actually fish is considered vegitarian by many….. i find it funny how many vegitarians will complain then eat eggs… but not a chicken breast….guess they rather the whole chicken at once
Becki's Whole Life says
This is some of the most beautiful salmon I have ever seen. I would love to try the Gravlax – it sounds wonderful, especially with some very good salmon. You are right…it is important to know where your food comes from. I will have to keep an eye out for Norwegian Salmon.
Jeff Deasy says
Awesome! Want Norwegian Gravalax Now..Made with Wild Caught Salmon of course..Just Say No to GMO Salmon. Thanks for posting this!
Kimby says
Thanks for the tutorial for us “seafoodies” — love that! The Norwegian salmon industry sounds more like a large family than a “business.” Nice to know they put their hearts and cumulative knowledge into their product! I’ve looked at your gravlax photo three…four…five times already — think I need to make a last minute change to my Christmas list!
CouponClippingCook says
Love the pictures and the salmon looks absolutely amazing. The sauce sounds just perfect with the salmon. Now I’ll be looking for Norwegian Salmon when I’m shopping.
Tickled Red says
That is a stunning piece of salmon! I love the back ground story as well, now I want to go to Norway and hop on a boat for a few days 😀
Marla says
LOVE the homemade Gravlax….I did the same & cannot believe how easy it it. Great post. Happy holidays 🙂
Lora @cakeduchess says
This salmon is gorgeous. The color is stunning. Can’t wait for you to go to Norway and tell us all about it. Buon Natale bella xxoo
Susan @ Doughmesstic.com says
Looks great! I’m scared of fish – but you do make it look easy!
A Canadian Foodie says
I have never heard of Norwegian Salmon. Is that different than Atlantic Salmon – or is it Atlantic Salmon – or Cohoe Salmon… what kind of salmon is it?
Great piece to read as wild salmon fishing really needs to stop and sustainable fish farms done right are the way of our future.
🙂
V
A Canadian Foodie says
PS – I saw your post did refer to it as Atlantic Salmon… but I am just trying to wrap my head around the distinguishable characteristics, now. There must be many kinds of Atlantic Salmon.
🙂
V
Fuji Mama says
I’m with Kimby…awesome tutorial! And “seafoodies”…I’m totally stealing that!!! I’m a huge fan of delicious sustainable salmon, though this Norwegian salmon is some of the most gorgeous I’ve ever seen!! Let’s plan a trip to Norway shall we? 🙂
Rachel - A Southern Fairytale says
YUMM!!!
I adore salmon – that is absolutely beautiful, friend!
Smoked salmon is amazing!
Ness says
I love this post….I have read the entire background story and look forward for more, of course Norwegian food involved! In fact, I recently came back from a 10 day holiday in Scandinavia ( mostly Norway). I have to admit that I have eaten Norwegian Salmon (glavlax, to be exact) for all those 10 days I was there! Being a child, I have grown up eating fish and seafood and never get tired of it. The reason I have searched this from Pinterest is to try to learn how to make my own smoked salmon or glavlax, however, I am for sure still craving for the Norwegian salmon….where can I find one in Canada!