Citrus-Cured Gravlax with Mustard-Dill Sauce and Rye Toasts

Steps

1. Step 1

   Pat the salmon dry and run your fingers over it to find any pin bones; pull them out with tweezers or pliers. Lay a large sheet of plastic wrap in a shallow dish or small baking pan.

   5 min

   • 2 lb skin-on center-cut salmon fillet
2. Step 2

   In a bowl, stir together the salt, sugar, crushed peppercorns and the lemon, orange and lime zest until it looks like damp sand.

   5 min

   • 1/3 cup coarse kosher salt
   • 1/3 cup granulated sugar
   • 2 tsp black peppercorns
   • 1 lemon
   • 1 orange
   • 1 lime
3. Step 3

   Scatter about a third of the chopped dill on the plastic wrap and set the salmon on top, skin side down. Rub the salmon flesh with the aquavit, if using, then pack the cure mixture evenly over the flesh, pressing it on. Pile the remaining dill over the top.

   10 min

   • 2 lb skin-on center-cut salmon fillet
   • 2 bunches fresh dill
   • 2 tbsp aquavit, gin or vodka
4. Step 4

   Wrap the salmon tightly in the plastic wrap, then wrap again in a second sheet so no liquid escapes. Return it to the dish, set a small plate on top and weigh it down with a few cans or a 2 lb bag of sugar.

   5 min

5. Step 5

   Refrigerate for 48 hours, turning the package over every 12 hours or so and spooning off any liquid that leaks into the dish. The salmon is ready when the thickest part feels firm, like a cooked fillet, rather than squishy.

   48 hr, hands-off

6. Step 6

   Make the sauce: whisk the Dijon, whole-grain mustard, sugar and vinegar together in a small bowl. Whisking constantly, drizzle in the oil in a slow stream until the sauce is thick and glossy. Stir in the chopped dill and season with salt. Refrigerate until serving (it keeps up to 1 week).

   10 min

   • 3 tbsp Dijon mustard
   • 1 tbsp whole-grain mustard
   • 2 tbsp granulated sugar
   • 2 tbsp white wine vinegar
   • 1/3 cup neutral oil
   • 3 tbsp fresh dill
   • salt
7. Step 7

   Unwrap the salmon and scrape off the dill and any undissolved cure; do not rinse it. Pat it very dry with paper towels.

   5 min

8. Step 8

   Heat the oven to 375°F. Cut the rye slices into halves or quarters, arrange on a baking sheet and bake until crisp at the edges but still a little chewy in the middle, 8 to 10 minutes. Butter them while warm, if you like.

   10 min · 375°F

   • 8 slices dark rye bread
   • 2 tbsp unsalted butter
9. Step 9

   Set the salmon skin side down on a board. With your sharpest long knife held at a low angle, slice the gravlax as thinly as you can, cutting away from the skin and leaving the skin behind. Arrange the slices on a platter with the rye toasts, the mustard-dill sauce and lemon wedges.

   10 min

   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026