Homemade Gravlax Recipe with Caraway, Coriander, and Mustard-Dill Sauce

There’s something magical about preparing your own gravlax at home. It takes me back to summer days spent by the sea, savoring fresh flavors and good company. This gravlax recipe is not only easy to make but also incredibly satisfying, perfect for impressing guests or enjoying on a cozy night in. Just a few simple ingredients and a little patience, and you’ll have a stunning dish that tastes gourmet!

Why You’ll Love Gravlax With Caraway, Coriander, and Mustard-Dill Sauce

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 2 pounds fresh salmon fillet, skin on: Look for the freshest salmon you can find; it’s the star of the dish!
• 1/2 cup coarse sea salt: This is essential for curing the fish and enhancing its flavor.
• 1/2 cup granulated sugar: Balances the saltiness and adds a touch of sweetness.
• 1 tablespoon caraway seeds: Adds a unique, aromatic flavor that pairs beautifully with salmon.
• 1 tablespoon coriander seeds: Offers a citrusy note that brightens the dish.
• 1/4 teaspoon black pepper: Just a hint to spice things up.

How to Make Gravlax With Caraway, Coriander, and Mustard-Dill Sauce

1. Start by toasting the caraway and coriander seeds in a small skillet over medium heat until they become fragrant. This really brings out their flavors! Once toasted, let them cool and then crush them coarsely.
2. In a mixing bowl, combine the coarse sea salt, granulated sugar, crushed caraway and coriander seeds, and black pepper. This mixture is the key to curing our salmon.
3. Now, place the salmon fillet in a dish, skin side down. Rub the salt and sugar mixture evenly over the fish. Make sure every inch is coated!
4. Cover the dish tightly with plastic wrap and place a weight on top to help the curing process. This could be a heavy plate or a few cans.
5. Refrigerate the salmon for 48 hours. Every 12 hours, turn the fish to ensure even curing.
6. After 48 hours, remove the gravlax from the refrigerator, rinse off the curing mixture, and pat it dry with paper towels.
7. For the mustard-dill sauce, mix together the Dijon mustard, sour cream, chopped dill, lemon juice, and season with salt and pepper. Stir until smooth and creamy.
8. Finally, slice your gravlax thinly at a diagonal. Serve it with the mustard-dill sauce for a delightful contrast.

Substitutions & Additions

If you’re looking to get creative, here are a few ideas:

• Try using different herbs like tarragon or chives in the mustard-dill sauce for a twist.
• If you want a little kick, add some horseradish to the sauce.
• Feel free to swap out the salmon for other fish like trout or mackerel, just ensure they are fresh!

Tips for Success

• Don’t rush the curing process; it really does take a full 48 hours for the flavors to develop.
• Make sure to slice the gravlax with a sharp knife to get those beautiful, thin pieces.
• If you’re new to gravlax, start with a smaller piece of salmon to practice before committing to a larger fillet.

How to Store Gravlax With Caraway, Coriander, and Mustard-Dill Sauce

Store any leftover gravlax in an airtight container in the refrigerator. It will keep well for about a week. The mustard-dill sauce can also be stored in the fridge for up to a week, but I recommend making it fresh if you can for the best flavor.

FAQs

• Can I freeze gravlax? Yes! You can freeze gravlax for up to two months. Just make sure it’s well-wrapped to prevent freezer burn.
• What should I serve with gravlax? It pairs wonderfully with bagels, cream cheese, or a fresh cucumber salad. For a hearty option, try it with a refreshing Mediterranean cucumber salad.

There you have it! This homemade gravlax with caraway, coriander, and mustard-dill sauce is sure to impress and satisfy. For more delicious recipes, check out one-pot pasta recipes or easy strawberry pie for treats you will love!

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Gravlax with Caraway, Coriander, and Mustard-Dill Sauce

This gravlax recipe is not only easy to make but also incredibly satisfying, perfect for impressing guests or enjoying on a cozy night in.

Print Recipe Pin Recipe

Prep Time 48 minutes mins

Total Time 48 minutes mins

Course: Appetizer, Main Course

Cuisine: Scandinavian

Ingredients Equipment Method Notes

Ingredients

  

For the Gravlax

• 2 lb fresh salmon fillet skin on
• 1/2 cup coarse sea salt
• 1/2 cup granulated sugar
• 1 tbsp caraway seeds
• 1 tbsp coriander seeds
• 1/4 tsp black pepper

For the Mustard-Dill Sauce

• 1 tbsp Dijon mustard
• 1/2 cup sour cream
• 1 tbsp chopped dill
• 1 tbsp lemon juice

Equipment

• Small Skillet
• Mixing Bowl
• Dish
• Plastic Wrap

Method

 

1. Step 1: Start by toasting the caraway and coriander seeds in a small skillet over medium heat until they become fragrant. Once toasted, let them cool and then crush them coarsely.
2. Step 2: In a mixing bowl, combine the coarse sea salt, granulated sugar, crushed caraway and coriander seeds, and black pepper.
3. Step 3: Place the salmon fillet in a dish, skin side down. Rub the salt and sugar mixture evenly over the fish.
4. Step 4: Cover the dish tightly with plastic wrap and place a weight on top to help the curing process.
5. Step 5: Refrigerate the salmon for 48 hours, turning the fish every 12 hours.
6. Step 6: After 48 hours, remove the gravlax from the refrigerator, rinse off the curing mixture, and pat it dry with paper towels.
7. Step 7: For the mustard-dill sauce, mix together the Dijon mustard, sour cream, chopped dill, lemon juice, and season with salt and pepper. Stir until smooth and creamy.
8. Step 8: Finally, slice your gravlax thinly at a diagonal and serve with the mustard-dill sauce.

Notes

Store any leftover gravlax in an airtight container in the refrigerator for about a week.