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Gravlax (Swedish Sugar and Salt Cured Salmon)

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)179.5204
Energy (kCal)1344.2552
Carbohydrates (g)134.3973
Total fats (g)4.5333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers. | 2. Mix the sugar, salt and pepper in a bowl. | 3. Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill. | 4. Cover with 1/3 of dill. | 5. Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top. | 6. Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours. | 7. Remove from plastic wrap and discard accumulated juices. | 8. Rewrap and refrigerate another 24- 48 hours. | 9. Scrape off the marinade and slice paper thin. | 10. Serve with Mustard Dill Sauce (Recipe #68168). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salmon fillet 2 pound cut 806.9352 0.0 179.5204 4.5333
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    salt 1/3 cup coarse - - - -
    white peppercorn 15 coarsely crushed 806.9352 0.0 179.5204 4.5333
    dill 1 bunch - - - -
    mustard dill sauce ii 806.9352 0.0 179.5204 4.5333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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