Denmark Gravlax (Cured Salmon)
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Denmark
Serves: 4
  • 1½ lbs of salmon filet (skin on)
  • 3 Tablespoons salt
  • 3 Tablespoons sugar
  • 3 teaspoons ground black pepper
  • handful of fresh dill
  1. Put the salmon skin side down on a large piece of plastic wrap.
  2. Mix together the dry ingredients and spread on top of salmon.
  3. Add the dill on top of dry ingredients and wrap up in plastic wrap.
  4. Place the wrapped salmon in a glass container to catch any juices that will escape.
  5. Refrigerate for 3 days
  6. remove from wrap, rinse off and slice thinly,
  7. Enjoy!
Recipe by International Cuisine at