Julia Child's Traditional Gravlax

Discover the sublime simplicity of *Julia Child's Traditional Gravlax*, a classic Nordic-inspired cured salmon recipe that's as elegant as it is flavorful. Perfect for entertaining, this dish transforms fresh salmon fillet into a luxurious appetizer with the help of a fragrant cure made from kosher salt, sugar, white peppercorns, and vibrant lemon zest. Chopped fresh dill imparts a burst of herbal brightness, while an optional splash of vodka adds a subtle depth to the flavor profile. With minimal prep and no cooking required, this recipe relies on a 36-48 hour curing process to achieve its silky, melt-in-your-mouth texture. Serve thinly sliced gravlax with rye bread, tangy mustard sauce, or fresh dill for an unforgettable appetizer or brunch centerpiece.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 2 pounds fresh salmon fillet, skin-on
• 2 tablespoons kosher salt
• 2 tablespoons granulated sugar
• 1 cup fresh dill, chopped
• 1 teaspoon white peppercorns, coarsely crushed
• 1 tablespoon lemon zest
• 1 tablespoon vodka (optional)

Directions

Step 1

Rinse the salmon fillet under cold water and pat it dry with paper towels. Ensure all pin bones are removed using tweezers.

Step 2

In a small bowl, mix the kosher salt, granulated sugar, crushed white peppercorns, and lemon zest until well combined.

Step 3

Lay out a large sheet of plastic wrap on a clean workspace. Sprinkle a small portion of the salt and sugar mixture evenly over the plastic wrap.

Step 4

Place the salmon fillet skin-side down on top of the prepared plastic wrap. Rub the salt-sugar mixture evenly across the flesh of the salmon.

Step 5

Scatter the chopped dill evenly over the top of the salmon, gently pressing it into the flesh. If using, drizzle the vodka over the top for added flavor.

Step 6

Wrap the salmon tightly in the plastic wrap, ensuring there are no exposed areas. Place the wrapped salmon in a shallow dish or baking pan.

Step 7

Weigh the salmon down with a heavy object, such as a cast-iron skillet or cans, to ensure even curing. Refrigerate for 36-48 hours, flipping the fillet every 12 hours to distribute the cure evenly.

Step 8

After curing, unwrap the salmon and gently rinse off the curing mixture under cold water. Pat the fillet completely dry with paper towels.

Step 9

Using a sharp knife, slice the gravlax thinly on the bias, starting from the tail end of the fillet. Serve with rye bread, mustard sauce, garnish with extra dill, or as desired.

Nutrition Facts

Serving size	(1214.0g)

Amount per serving	% Daily Value*
Calories	2115.1

Total Fat 120.5g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat g
Cholesterol 571.5mg	0%
Sodium 4228.2mg	0%
Total Carbohydrate 45.9g	0%
Dietary Fiber 6.9g	0%
Total Sugars 25.1g
Protein 209.9g	0%

Vitamin D 4771.8IU	0%
Calcium 621.6mg	0%
Iron 21.2mg	0%
Potassium 5177.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 39.8%

Carbs: 8.7%