Gravlax With Yogurt-Dill Sauce

By Dorie Greenspan

Updated August 2, 2024

  • John Kernick for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Sophie Glasser.
Media 1 of 1
Total Time
20 minutes, plus 2-3 days’ refrigeration
Rating
4(165)
Comments
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I’ve always thought that gravlax should be translated as “gift from the Norse gods” – it’s the perfect party dish. It’s a fillet of salmon cured in a mixture of salt, sugar and herbs. After two to three days, the fish emerges silky, flavorful to its core and easy to slice. While gravlax is traditionally cured with dill, I like to make a bouquet of herbs, heavy on the dill but including mint and basil as well. And while a sweet mustard-dill sauce is the usual sauce to go with gravlax, I’ve tinkered here too: my sauce is made with yogurt, a bit of mayo, white balsamic vinegar, lemon juice and yes, dill. It’s a bit tangier than the norm and perfect with the rich salmon. Serve on thinly sliced rye bread or crackers, and if you’ve got some pickled onions, add them to the platter.

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Ingredients

Yield:6 to 8 servings

  • 2 bunches fresh dill, rinsed and dried

  • 1 bunch mint, rinsed and dried

  • 1 bunch basil, rinsed and dried

  • ½ cup sugar

  • ⅓ cup kosher or coarse salt

  • 1 salmon fillet (1 ¼ to 1 ½ pounds), center cut, with skin, rinsed and patted dry

FOR THE SPREAD

  • ½ cup plain Greek yogurt

  • 3 tablespoons mayonnaise

  • 2 tablespoons white balsamic vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • 5 tablespoons minced dill fronds

  • Fine sea salt, to taste

FOR SERVING

  • Whole-grain crackers or thin-sliced dark bread

  • Pickled onions, optional

  • Lemon wedges

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

16 grams carbs; 47 milligrams cholesterol; 276 calories; 4 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 1 gram fiber; 310 milligrams sodium; 18 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. TO MAKE THE GRAVLAX:

    1. Step 1

      Two to three days ahead of time, mix the herbs together, and use half of them to cover the bottom of an 8- or 9-inch square nonreactive pan. Mix the sugar and salt together. Using the point of a small knife, poke some holes in the skin side of the salmon, then rub the sugar-salt blend over both sides of the fish. Place it in the pan, and cover with the remaining herbs. Press a piece of plastic wrap against the fish (let it hang over the sides of the pan), top with a board or plate and then pile on some heavy cans to put even pressure on the salmon. Refrigerate for 2-3 days, turning the fish a couple of times a day.

  2. TO MAKE THE SPREAD:

    1. Step 2

      Mix all the ingredients together, cover and refrigerate for up to 2 days. Stir before using.

  3. TO SERVE:

    1. Step 3

      Scrape the herbs away from the salmon, and rinse the fish under cold running water; pat dry. Using a long, thin-bladed knife, cut the fish into ⅛-inch-thick slices. Arrange on a platter, and serve with the spread; crackers or bread; onions, if you’re using them; and lemon wedges. Spread the dill mixture on the crackers or over the fish — it’s good both ways — top with onion and finish with a squirt of lemon juice.

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Ratings

4 out of 5
165 user ratings
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Comments

Anna

I am Swedish and have made gravlax the traditional way and you NEVER, EVER put weights on the salmon as it marinates! I have no idea why all non-Scandinavians insists on that, the Swedish chefs all say, no weights. Use North Atlantic wild salmon, preferably two mid-sections, meat to meat, and let sit in a plastic bag for 24 hours. Turn the bag over a few times.

Madeleine

I agree Anna, I am Swedish as well, and I have never used weights and it comes out fantastic.

Purvis

The second section of “meat” (as you write) acts as a weight on the other piece, so in effect you are weighting one piece at a time with your method as each piece of fish weighs more than a pound. This recipe makes half as much and uses another element as a weight but the result is the same.

Cham-O-Te Lars

Surprised there is no mention or warning about parasitic diseases from eating uncooked fish. See CDC warning specifically about Anisakiasis (“Herring worm disease”). CDC recommends freezing for 7 days at least - 4F: https://www.cdc.gov/anisakiasis/about/index.html I always cure with fresh wild salmon, Sockeye salmon preferred on US West Coast, then freeze before slicing and serving. Still tastes great!

djk

I disagree this is the recipe I use & it is magnificent Gravlax Recipe courtesy of: Tre Kronor Ingredients: 1/3 cup sugar ¼ cup kosher salt 1 tablespoon fresh-ground pepper 2 1 lb. Fresh Salmon fillets, boneless 1 tablespoon aquavit, vodka or brandy 1 bunch fresh dill sprigs When serving: ¼ cup finely chopped fresh dill, gravlax sauce, and lemon slices to garnish. Directions: In a small bowl, mix together the 1st three ingredients. Set aside. In a casserole dish, place the salmon fillets side

djk

I weight it down with bricks covered in foil

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