how to make gravlax lox

Gravlax Salmon Recipe




Yield 4 +

A raw salmon preserved with sugar and salt for a delicious appetizer or meal.



  1. Cut the salmon filet in half in to two pieces that are as close to the same size as possible. This is important
  2. Sprinkle the sugar and salt evenly over the flesh side of both filet pieces making sure you coat well.
  3. Sprinkle half of the dill evenly on ONE piece of the salmon.
  4. place the lime slices on top of the dill on that piece
  5. Sprinkle the other half of the dill on top of the limes, making sure they are covered.
  6. Carefully, place the second piece of salmon on top of the first one (the one with the sugar, salt, dill, etc)
  7. Wrap very tightly in plastic wrap and place carefully in the ziplock bag
  8. Put in baking dish or plate with high sides and place in the fridge.
  9. Flip over every 12 hours or so (not an exact science here)
  10. Wait 2 days (and no more than 3!!)
  11. To serve: scrape off the excess dill, limes etc and thinly spice with a filet knife to get it off the skin.
  12. Enjoy!

Courses Seafood

Recipe by Wellness Mama® at