Go Back
+ servings

Denmark Gravlax (Cured Salmon)

Course Appetizer
Cuisine Denmark
Prep Time 10 minutes
Cook Time 3 days
Total Time 3 days 10 minutes
Servings 4
Author International Cuisine


  • 1 1/2 lbs of salmon filet skin on
  • 3 Tablespoons salt
  • 3 Tablespoons sugar
  • 3 teaspoons ground black pepper
  • handful of fresh dill


  • Put the salmon skin side down on a large piece of plastic wrap.
  • Mix together the dry ingredients and spread on top of salmon.
  • Add the dill on top of dry ingredients and wrap up in plastic wrap.
  • Place the wrapped salmon in a glass container to catch any juices that will escape.
  • Refrigerate for 3 days
  • remove from wrap, rinse off and slice thinly,
  • Enjoy!