Norwegian Salmon Gravlax with Mustard Sauce

Norwegian Salmon Gravlax with Mustard Sauce

    4 servings

  • 20-40 min

  • Difficulty

    Very easy

Photographer: Truls Fossum

Norwegian Salmon cured in a traditional Norwegian blend of sugar, pepper and dill, drizzled in a smooth mustard-dill sauce and served with creamy potatoes.



1.5 lb  3-lb Norwegian Salmon fillets, skin removed
.5 bunch  dill, fresh
1.5 tbsp  salt
4.5 tbsp  sugar
1 tbsp  pepper
2 tbsp  Dijon mustard
2 tbsp  white wine vinegar
.5 cups  canola oil
.75 lb  red potatoes
1.5 cups  milk
1 tbsp  cornstarch


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end


  • Chop the dill.
  • Mix together 1.5 tbsp salt, 1.5 tbsp sugar and pepper, and rub on both sides of salmon fillet. Sprinkle 3 tbsp dill on top and place in a tightly closed plastic bag.
  • Place bag in refrigerator for 48 hours, turning fillet once or twice.
  • Salmon will keep up to 1 week in refrigerator, or can be frozen for later use. 

Mustard Sauce

  • Mix mustard, remaining 3 tbsp sugar, vinegar and 2 tbsp dill in a bowl.
  • Whisk oil in slowly, stirring constantly, until thick and smooth. Season with salt and pepper. (Sauce is best when made a couple of hours ahead, and can keep up to 1 week in  refrigerator).

Dill Stewed Potatoes

  • Cut potatoes into 1/2" cubes.
  • Boil potatoes in lightly salted water in medium saucepan until soft, about 8 minutes, then remove from pan and drain water.
  • In the same pan, bring milk just to a boil and season with dill, salt and pepper.
  • Mix cornstarch in small amount of cold water and whisk into boiling milk until you have thick sauce.
  • Add potatoes to sauce and let heat for a few minutes before serving.
  • Slice cold gravlax at an angle into thin slices. Top with mustard sauce and serve with stewed potatoes on the side.

Serving Suggestion:

  • Gravlax can also be grilled, pan-fried or poached by cutting salt and sugar by half, and marinating for only 24 hours. Be careful not to overcook.
  • Enjoy leftover gravlax on toast, crackers or in your favorite salad.
  • Accompany with a white wine or béchamel sauce flavored with Dijon mustard and freshly chopped dill.