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

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.
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Prep Time 48 minutes
Total Time 48 minutes
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.