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Gravlax with Sweet Dill Mustard Sauce

Gravlax with Sweet Dill Mustard Sauce

A tutorial on how to make Gravlax at home and the recipe for the perfect sauce to eat it with Sweet Dill Mustard Sauce!

Course Main
Cuisine Scandinavian
Prep Time 10 minutes
Total Time 10 minutes
Author Manuela Zangara



  • 800 gms – 1.7 pounds salmon fillet
  • 45 gms – 3 tbsp white sugar
  • 15 gms – tbsp sea salt
  • 1 big bunch of fresh dill

Sweet Dill Mustard Sauce (makes 1 ½ cups)

  • 6 tbsp honey mustard
  • 2 tbsp Dijon mustard
  • 2 tsp sugar
  • 1 pinch of salt
  • 2 tbsp plain or white wine vinegar
  • 2/3 cup vegetable oil I use sunflower
  • ½ cup fresh dill finely chopped



  1. Cut the fillet precisely in half and place it on top of some cling wrap. Mix the sugar and salt together in a small bowl.
  2. Spread the sugar and salt mixture on the top of the 2 halves of the salmon fillet. Put more where the salmon is thick and a little less where the salmon is thin as the mixture will get absorbed faster in the thinner parts.
  3. Cover 1 of the halves with the bunch of dill and then place the other half of the salmon on the top, like a sandwich. Do this carefully so that the salt and sugar do not fall out.
  4. Tightly wrap the salmon with the cling wrap. Once wrapped, re-wrap it a couple of times and make sure the salmon fillets are touching each other at all points, with no air space.
  5. Put it on a tray and transfer it to the fridge to cure. You need to flip it over a couple of times a day. The original recipe suggested to let it cure for 48 hours before serving it. I tried it after 48 hours and I thought it tasted a but too “raw” for my liking, so I kept it for another 24 hours and it was perfect. It’s up to you.

Sweet Dill Mustard Sauce.

  1. Whisk together the mustards, sugar, salt and vinegar. Then slowly whisk in the vegetable oil until well incorporated into a smooth sauce. Add the chopped dill and mix well. This sauce keep in the fridge for 2-3 weeks if kept in an air tight container.

To serve.

  1. When ready to serve, open the gravlax, remove the dill and cut it with a sharp knife. 
    Gravlax with Sweet Dill Mustard Sauce
  2. Serve the sliced gravlax on some whole-wheat sandwich bread with red onion rings and the sweet dill mustard sauce.