A Nordic seafood dish built on whole ingredients.

Servings: 6
Active time: 20 min
Total time: 48 h

Organic sourcing

Salmon is the main ingredient; wild-caught is preferred for sustainability. Opt for organic lemons as they often have pesticides. Dill is best organic for freshness and flavor.

Ingredients

• 600 g fresh salmon fillet, skin-on
• 50 g coarse sea salt
• 50 g granulated sugar
• 1 tbsp crushed juniper berries
• 1 tbsp coarsely ground black pepper
• 1 bunch fresh dill, roughly chopped
• 1 lemon, zested

Method

1. Lay the salmon fillet on a clean work surface, skin-side down.
2. Mix together the sea salt, sugar, crushed juniper berries, and ground black pepper in a bowl.
3. Rub the salt mixture evenly over the surface of the salmon.
4. Sprinkle the lemon zest and chopped dill generously over the salmon.
5. Place the salmon in a dish or plastic wrap, covering it tightly to seal.
6. Place a weight, like a flat stone or baking sheet with cans, on top of the covered salmon.
7. Refrigerate for 48 hours, turning the salmon every 12 hours and redistributing the liquid brine.
8. Once cured, rinse the salmon lightly under cold water and pat dry with paper towels.
9. Slice the gravlax thinly before serving, using a sharp knife.

Notes

• Serve gravlax with rye bread or boiled potatoes for a traditional Nordic accompaniment.
• Fresh dill can be substituted with fennel greens for a different herbaceous note.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Nordic recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.