If you’re looking for a cured salmon recipe, Finnish gravlax, or graavilohi, is a traditional favorite that brings elegance to any celebration. In my family, we prepare this delicately seasoned salmon for special occasions such as Midsummer, Christmas, New Year, and other festive gatherings. The simple combination of sea salt, sugar, pepper, and fresh dill transforms the salmon into tender, flavorful slices that everyone loves.
Often served as part of a seafood platter or alongside classic Finnish sides, this cured salmon recipe showcases the natural flavors of the fish. Traditional accompaniments include new potatoes, horseradish sauce, and Finnish Archipelago bread, which complement the rich, savory taste perfectly.
Enjoying Gravlax the Finnish Way
For the best presentation, slice the salmon thinly and diagonally. This method creates delicate, melt-in-your-mouth pieces that look elegant on any plate. Garnishing with freshly chopped dill and serving with lemon slices or wedges adds color, aroma, and a touch of brightness, enhancing the overall dining experience.
Serving gravlax doesn’t have to be complicated. It can be included as part of a seafood spread or simply featured on its own. Many families, including mine, enjoy it with Finnish Archipelago bread rolls, boiled new potatoes, horseradish sauce, and even Grandmom’s classic egg salad. This combination captures the essence of Finnish celebrations and brings a sense of nostalgia to the table.
Bringing Gravlax to Your Table
Making gravlax at home is easier than it seems. While the curing process takes a couple of days, the hands-on preparation is minimal, allowing you to focus on creating a festive atmosphere. Once ready, slice and arrange the salmon, and watch it become the centerpiece of your celebration.
Whether it’s a holiday feast or a special gathering with friends, this cured salmon recipe adds an authentic Nordic touch to your table. Its versatility means it works beautifully as part of a seafood platter or simply served with traditional sides. By preparing gravlax, you not only create a delicious dish but also celebrate a piece of Finnish culinary heritage.
Serving Suggestions and Links
For an authentic Finnish experience, pair your gravlax with:
- Finnish Archipelago Bread or
- Archipelago Bread Rolls
- Finnish New Potatoes
- Horseradish Sauce
- Grandmom’s Egg Salad
Share the Recipe
Traditional Finnish Homemade Cured Salmon – Gravlax (Graavilohi)
Ingredients
- 1 kg salmon fillet
- 2 tbsp coarse sea salt
- 1 tbsp fine sugar
- 1-2 tsp crushed black or white pepper
- 1 dl (100 ml) Fresh dill chopped
Instructions
- Remove any bones from the salmon fillet and cut it into two equally sized pieces. Pat the fillets dry with paper towels.
- Lay a sheet of parchment paper on your work surface. Sprinkle 1 tbsp sea salt, 1 tsp sugar, crushed pepper, and 1 tbsp chopped dill onto the paper.
- Place the salmon fillets skin-side down on the seasoning. Evenly sprinkle the remaining salt, sugar, dill, and pepper on top of the fillets.
- Place the fillets flesh-side together. Wrap tightly in parchment paper and then wrap again in plastic wrap.
- Refrigerate for 2 days, turning the package approximately every 12 hours.
- Unwrap the salmon and gently wipe off the excess salt and seasoning with paper towels.
- Slice the salmon thinly on a diagonal for the best texture and presentation.
- Serve with freshly chopped dill.
Notes
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- Horseradish sauce for a tangy kick
- Boiled new or firm variety potatoes for a hearty side
- Finnish Archipelago bread or Archipelago bread rolls for an authentic Nordic touch
