Gravlax with mustard-dill sauce

Total Time
72 hr 5 min
5 min
Making gravlax is easy with our tasty recipe. Cure the salmon in a mixture of sugar, salt, and liquid smoke and a few sprigs of dill for added flavor for two days. Serve it with a delicious sauce made from mustard, sugar, and vinegar that can be made up to 1 day ahead. You'll want to use the freshest salmon that you can find for this recipe. Adding liquid smoke to the salt mixture gives the gravlax a slightly smoky, woodsy flavor that makes it special. If you like, serve the gravlax with 6-seed multigrain gluten-free crackers. This dish can be refrigerated for up to a week or you can freeze it for a few weeks.


Kosher salt

1 Tbsp

Kosher salt

2 tsp


3 tsp

Liquid smoke flavoring

tsp, hickory variety

Uncooked farmed Atlantic salmon skinless fillet

¾ pound(s), center-cut


1 cup(s), lightly packed fresh sprigs


cup(s), spicy brown variety

Cider vinegar

Tbsp, (about 1 tsp)


  1. Stir together salt, 1½ teaspoons of sugar, and the liquid smoke in small bowl; rub all over salmon. Place salmon, skinned side down, on piece of plastic wrap large enough to wrap salmon in. Place ½ cup of dill sprigs on top of fish; wrap tightly in plastic wrap and place in shallow baking dish to catch any drips. Refrigerate 2 days, turning salmon over once a day.
  2. Remove salmon from plastic wrap; discard plastic wrap, dill, and any accumulated juices. Place fillet, skinned side down, on large piece of plastic wrap. Place remaining ½ cup dill sprigs on top; wrap tightly in plastic, then in sheet of foil. Place on small rimmed baking sheet or in shallow baking dish. Top with another small baking sheet or pan and place heavy weight (such as a large can or two) on top. Refrigerate 1 day.
  3. To make sauce, stir together mustard, remaining 1½ teaspoons sugar, and the vinegar in medium bowl. (Can be prepared up to 1 day ahead and refrigerated.)
  4. To serve, with long, thin knife, thinly slice salmon against the grain. Arrange slices on platter and serve with mustard sauce.
  5. Per serving: about 3 slices gravlax and 1 1/2 teaspoons sauce