Keto Classic Gravlax

Indulge in the rich, buttery flavors of *Keto Classic Gravlax*—a gourmet, low-carb twist on the Scandinavian delicacy. This recipe transforms fresh, high-quality salmon with an aromatic cure of sea salt, erythritol sweetener, coarsely ground black pepper, and zesty lemon, all enhanced by the earthy brightness of fresh dill. With just 20 minutes of hands-on prep and a simple 48-hour curing process, this keto-friendly gravlax is perfect for meal prepping or impressing guests at your next brunch. Serve it thinly sliced alongside creamy avocado, crisp cucumber, or even dollops of cream cheese for a truly elevated, carb-free experience. Easy, elegant, and utterly satisfying, this dish is sure to become a keto staple.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 10

Ingredients

• 2 pounds Salmon fillet, skin-on
• 3 tablespoons Sea salt
• 2 tablespoons Erythritol sweetener
• 1 teaspoon Fresh black pepper, coarsely ground
• 1 bunch Fresh dill, chopped
• 1 teaspoon Lemon zest

Directions

Step 1

Start by ensuring your salmon fillet is fresh, cleaned, and patted dry with paper towels.

Step 2

In a small bowl, mix together the sea salt, erythritol sweetener, and freshly ground black pepper. Ensure the mixture is well combined.

Step 3

Lay a large piece of plastic wrap on a clean surface and sprinkle some of the salt mixture onto the wrap.

Step 4

Place half of the chopped dill directly onto the salt mixture, spreading it out slightly larger than the salmon fillet.

Step 5

Place the salmon fillet, skin-side down, on top of the dill layer.

Step 6

Rub the remaining salt mixture onto the salmon flesh, ensuring an even coating.

Step 7

Cover the coated salmon thoroughly with the remaining chopped dill and lemon zest.

Step 8

Wrap the salmon tightly with the plastic wrap, ensuring no parts are exposed, then wrap it again with a second piece of plastic wrap.

Step 9

Place the wrapped salmon fillet in a shallow dish. Put a weight on top (such as a pan or canned goods) to press it down slightly and enhance the curing process.

Step 10

Refrigerate the salmon for at least 48 hours, up to 72 hours for a more intense flavor. Turn the wrapped salmon every 12 hours while it cures.

Step 11

After curing, unwrap the salmon and gently rinse it under cold water to remove the salt mixture. Pat dry with paper towels.

Step 12

Using a sharp knife, slice the salmon thinly at an angle, discarding the skin as you go.

Step 13

Serve the gravlax on its own or with keto-friendly accompaniments like cucumber slices, avocado, or cream cheese.

Nutrition Facts

Serving size	(1231.7g)

Amount per serving	% Daily Value*
Calories	1767.0

Total Fat 108.6g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat g
Cholesterol 412.4mg	0%
Sodium 21520.4mg	0%
Total Carbohydrate 45.1g	0%
Dietary Fiber 6.3g	0%
Total Sugars 0.1g
Protein 157.6g	0%

Vitamin D 3357.7IU	0%
Calcium 654.8mg	0%
Iron 19.7mg	0%
Potassium 4773.7mg	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: 54.7%

Protein: 35.3%

Carbs: 10.1%