Elevate your entertaining with the exquisite simplicity of Dilled Gravlax with Homemade Mustard Sauce. This Scandinavian delicacy, featuring perfectly cured salmon, promises to impress your guests without demanding hours in the kitchen. Served elegantly on crisp party rye bread or with a dollop of créme fraîche, it transforms any gathering into a sophisticated affair, showcasing a depth of flavor that belies its effortless preparation.

For years, my husband Bill was a self-proclaimed salmon skeptic. Introducing him to dishes like my Maple Mustard Glazed Salmon was a gradual process, but I persevered. His enthusiastic praise for this traditional gravlax recipe was a true culinary victory, proving that even the most discerning palates can be won over with the right flavors and preparation. Sometimes, it just takes baby steps to discover new favorites.

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Mastering Dilled Gravlax with Homemade Mustard Sauce

Discovering Dorie Greenspan’s Dilled Gravlax recipe was a culinary revelation. I’d ventured into gravlax-making before, a meticulous process of curing fresh salmon with a blend of salt, sugar, and various spices. While my previous attempts were certainly enjoyable, they often leaned towards being overly salty, subtly diminishing the delicate flavor of the salmon itself. Dorie, with her characteristic culinary genius, presented a version that struck the perfect balance. Her recipe features a thoughtful, shorter curing time and a more moderate application of seasonings, resulting in a gravlax that is exquisitely balanced, tender, and bursting with fresh dill and subtle spice notes.

This isn’t just another salmon dish; it’s an experience. Gravlax embodies the essence of Scandinavian culinary tradition, transforming a simple salmon fillet into a shimmering, flavorful masterpiece through a gentle curing process. The beauty of this recipe lies in its ability to deliver restaurant-quality results right in your own kitchen, making it an ideal choice for special occasions or simply to treat yourself to something extraordinary.

Unlock the Secret to Cured Salmon at Home

I proudly showcased this homemade dilled gravlax at a recent neighborhood cookie exchange I hosted, and it was an absolute showstopper. While the hands-on preparation time is minimal, the curing process itself takes between 48 and 72 hours, requiring a bit of foresight and planning. Don’t let this deter you; the waiting is a crucial part of the magic, allowing the flavors to meld and the salmon to achieve its characteristic silky texture. For this specific recipe, you’ll want to ensure you have whole white peppercorns and whole coriander seeds in your pantry. Thanks to Dorie Greenspan, these aromatic spices have become indispensable staples in my kitchen, adding depth and warmth to countless dishes.

The journey from a fresh salmon fillet to a perfectly cured gravlax is surprisingly straightforward. It involves creating a simple yet powerful “cure” of salt, sugar, and spices, which draws moisture from the fish, firms its flesh, and infuses it with incredible flavor. This method not only preserves the salmon but also enhances its natural richness, creating a product far superior to most store-bought options. The process is a testament to traditional culinary techniques, bringing a touch of ancient wisdom to your modern kitchen.

Gravlax vs. Lox vs. Smoked Salmon: Demystifying the Delicacies

It’s common for gravlax, lox, and smoked salmon to be mistakenly used interchangeably, yet each is a distinct delicacy prepared through unique methods, resulting in different textures and flavor profiles. Understanding these differences enhances appreciation for each culinary creation:

Gravlax: This is a traditional Scandinavian preparation, where fresh salmon is cured, not cooked, using a dry mixture primarily composed of salt, sugar, and generous amounts of fresh dill. The curing process draws out moisture and gently “cooks” the fish, giving it a firm yet tender texture and a vibrant, fresh flavor profile dominated by dill and subtle spices. Gravlax is characterized by its bright, herbaceous notes and a beautiful, translucent orange hue.
Lox: Similar to gravlax in that it is also uncured and never cooked, lox typically refers to salmon that has been cured in a salty brine (grav means “grave” or “earth” and lax means “salmon” in Scandinavian languages, referring to the traditional method of burying the salmon to cure it). It often has a very pronounced salty flavor and a silky, almost buttery texture. While dill can be added, it’s not the defining characteristic as it is with gravlax.
Smoked Salmon: This category is broader, as salmon can be either hot-smoked or cold-smoked.
- Hot Smoked Salmon: This salmon is cooked and smoked at higher temperatures, resulting in a firm, flaky texture akin to a cooked salmon fillet, infused with a smoky flavor. It’s often enjoyed in salads or as a main course.
- Cold Smoked Salmon: This variety is smoked at much lower temperatures, typically below 80°F (27°C), which infuses it with smoke flavor without actually cooking the fish. Its texture is more akin to lox and gravlax – soft, silky, and delicate – but with a distinct smoky aroma and taste. It’s frequently sliced thin and served on bagels or canapés.

In essence, while all three are delicious forms of prepared salmon, gravlax offers a unique, dill-forward, salt-and-sugar-cured experience that stands apart from the briny lox and the smoky profiles of smoked salmon.

A Masterpiece of Tradition: Dorie Greenspan’s Gravlax

My friends, many of whom I’ve convinced to purchase Dorie Greenspan’s seminal cookbook, Around My French Table, were absolutely delighted to discover this outstanding cured salmon recipe within its pages. The book, a treasure trove of delightful French-inspired dishes, once again proved its worth. And then there was Bill. He unexpectedly discovered some leftover slices of gravlax in the fridge and, ever curious, sampled one on a piece of party rye. His immediate declaration? This cured salmon would be his breakfast the next day, elegantly served on baguette slices!

This was a truly momentous occasion. First chopped liver, and now gravlax? It appears my husband’s palate is far more adventurous than I ever imagined, extending beyond his cherished cherry Kool-Aid and perfectly rare steaks! I presented my dilled gravlax slices with a choice of accompaniments: either Dorie’s exquisite dilled mustard sauce, which perfectly complements the salmon’s richness, or delicate dollops of cool, tangy crème fraîche. A frilly garnish of fresh dill or chives added a touch of vibrant green, creating a stunning visual contrast against the rich orange of the salmon, making each bite as beautiful as it was delicious. Even our furry friend, Lambeau, got to enjoy the leftover salmon skin, giving it two paws up in approval!

Essential Tips for Homemade Gravlax Success

Achieving perfect gravlax at home is within reach for any aspiring home chef. Here are a few essential tips to ensure your cured salmon turns out flawlessly:

Quality Salmon is Key: Start with the freshest, highest-quality salmon fillet you can find. A wild-caught salmon will often have a richer flavor and firmer texture, though sustainably farmed salmon also works beautifully. Ensure the salmon is skin-on, as the skin helps the fillet hold its shape during curing and provides a base for slicing.
Fresh Dill is Non-Negotiable: While dried dill might work in some recipes, for gravlax, fresh dill is absolutely essential. Its vibrant, anise-like flavor is central to the gravlax experience. Don’t skimp on it!
The Perfect Cure: The balance of salt and sugar is critical. The salt draws out moisture and inhibits bacterial growth, while the sugar helps to tenderize the fish and balances the saltiness. Dorie Greenspan’s recipe is perfectly calibrated, so stick to the recommended amounts.
Patience is a Virtue: The 48-72 hour curing time is not just a suggestion; it’s a necessary step. Resist the urge to cut corners. This allows the cure to fully penetrate the salmon, transforming its texture and flavor.
Proper Weighting: Applying weight during the curing process is crucial. It helps to press out moisture evenly and ensures uniform curing. Canned goods placed on a second pan on top of the wrapped salmon work perfectly.
Slicing Technique: Once cured, slicing gravlax requires a sharp, thin knife. Slice the salmon very thinly, at a 45-degree angle, starting from the thinner end of the fillet. This creates beautiful, wide slices that are perfect for serving.
Storage: Store leftover gravlax, tightly wrapped, in the refrigerator for up to 3-4 days. It can also be frozen for longer storage, though the texture might be slightly softer upon thawing.

By following these guidelines, you’ll consistently produce a dilled gravlax that is not only delicious but also a source of great culinary pride.

More Irresistible Salmon Recipes You’ll Love:

Soy Ginger Salmon Marinade from Mama Loves Food
Easy Smoked Salmon Dip with Capers from That Skinny Chick Can Bake
Orange Walnut Crusted Salmon from Aggie’s Kitchen
Fresh Salmon Cakes with Homemade Remoulade from That Skinny Chick Can Bake
Baked Teriyaki Salmon Recipe from Crunchy Creamy Sweet

The Recipe:

Dilled Gravlax with Mustard Sauce

Prep Time
15 minutes

Cook Time
2 minutes

Total Time
17 minutes

Yield
4 servings

Dorie Greenspan’s fabulous salmon cured in salt, sugar and dill, creating an unforgettable appetizer or light meal.

Ingredients

For the Gravlax

1 teaspoon whole white peppercorns
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
2 tablespoons sea salt
2 teaspoons sugar
1 (approx. 1-pound) salmon fillet, skin on
1 cup chopped fresh dill, divided

For the Homemade Mustard Sauce

2 tablespoons honey mustard
1 tablespoon distilled white vinegar
3 tablespoons grapeseed oil or canola oil
2 tablespoons chopped fresh dill
1/4 teaspoon salt

Instructions

Preparing the Gravlax:

1. In a small skillet, heat all peppercorns and coriander seeds over medium-high heat. Shake the skillet frequently for about 2 minutes, or until the spices become fragrant. This step releases their essential oils, enhancing the flavor of the gravlax. Crush the toasted spices using a mallet or the bottom of a heavy pan, then transfer them to a small bowl. Stir in the sea salt and sugar until well combined, creating your curing mixture.

2. Using a small, sharp knife, carefully poke approximately 12 small holes through the skin of the salmon fillet. This helps the cure penetrate more effectively. Rub about 1/3 of the spice mixture evenly over the skin side of the salmon. In an 8x8x2-inch glass baking dish, sprinkle 1/3 cup of the chopped fresh dill across the bottom. Place the salmon fillet, skin-side down, directly over the dill bed.

3. Generously rub the remaining spice mixture onto the top (flesh side) of the salmon. Firmly press the remaining 2/3 cup of chopped fresh dill onto the seasoned salmon, ensuring it adheres well. This layer of dill will impart its signature flavor and aroma during the curing process.

4. Cover the dish tightly with plastic wrap, making sure the wrap presses directly onto the fish to eliminate air pockets. Place another pan or a cutting board on top of the plastic-wrapped salmon, then weight it down with several canned goods or heavy objects. Refrigerate the weighted salmon for 2 to 3 days. This sustained pressure and refrigeration are crucial for the curing process, drawing out moisture and firming the fish.

Crafting the Mustard Sauce:

1. In a small bowl, whisk together the honey mustard and distilled white vinegar until smooth. Gradually whisk in the grapeseed or canola oil in a steady stream until the sauce emulsifies and thickens slightly. Stir in the chopped fresh dill and salt. Season with freshly ground black pepper to taste. The sauce should be tangy, sweet, and herbaceous, providing a perfect counterpoint to the gravlax.

Serving Your Dilled Gravlax:

1. After the curing period, remove the salmon from the refrigerator. Carefully scrape off the spice mixture and dill from both sides of the salmon (some spice residue will naturally remain and is desirable). Using a very sharp, long knife, thinly slice the salmon diagonally at a 45-degree angle, starting from the top of the fillet and slicing toward the skin. This technique creates elegant, wide slices.

2. Arrange the thinly sliced gravlax on party rye bread, crackers, or blinis. Top each serving with a dollop of the homemade mustard sauce and a fresh dill sprig for garnish. Serve immediately and enjoy this impressive, homemade delicacy!

Notes

Adapted from a brilliant recipe by Dorie Greenspan, ensuring a perfectly balanced and flavorful gravlax.

Please note: The “Total Time” listed for this recipe (17 minutes) refers to the active preparation time for the gravlax and sauce. It does not include the essential 2-3 day curing period in the refrigerator, which is mostly passive time.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 403Total Fat: 31gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 74mgSodium: 3414mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 25g

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