Skip to main content New<> this month
Get the Allrecipes magazine


Rated as 4.68 out of 5 Stars

"Gravlox is a popular item in Scandinavian Cuisine. Some, like this one, are made with vodka."
Added to shopping list. Go to shopping list.


1 d 1 h servings 121
Original recipe yields 16 servings (2 pounds)


{{model.addEditText}} Print
  1. Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
  2. Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
  3. Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

Nutrition Facts

Per Serving: 121 calories; 6.2 2.9 11.4 33 1356 Full nutrition

Explore more


Read all reviews 18
Most helpful
Most positive
Least positive

I'm a salt freak, so the saltyness of this doesn't bother me so much, it was very good. If you don't like too much of the salty flavor I would suggest putting the salmon in cold water for an ho...

This was good, but it was a bit too salty. I'm not sure how to solve that issue since the salmon has to be cured....any suggestions?

Simple and easy! Very flavourful. Can be made with any fish.

Great recipe, you can mix it up a lot using trout fillets instead of salmon, juniper infused gin (or sloe gin) or tequila instead of vodka, white sugar instead of brown. It is always a hit at pa...

Outstanding Recipe. I have made it several times. Absolutely delicious.

excellent!!! melt in your mouth....jist cure at least 48-56 hours depending how thick the fillet is.

Delicious and easy to make. The flavor was delightful.

My brother made this at Christmas. It was excellant and addicting.

This was very good. Firstly, if you changed the spelling of the name of this recipe to "grav lax" or "gravad lax" more people could find it and make it! I made it first time exactly as per rec...