how to make gravlax lox

Gravlax Salmon Recipe




Yield 6 servings

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



  1. Cut the salmon filet in half into two equal size pieces.
  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.
  7. Wrap very tightly in plastic wrap and place carefully in a Ziploc bag
  8. Put the bag in a baking dish or plate with high sides and place in the refrigerator.
  9. Flip over every 12 hours or so.
  10. Wait 2 days (and no more than 3!!).
  11. To serve scrape off the excess dill and limes and slice thinly with a sharp filet knife to remove from the skin.
  12. Enjoy!


Delicious served on cucumber slices or with cream cheese. Enjoy within a couple days of finishing.  

Courses Seafood

Cuisine Scandinavian

Nutrition Facts

Serving Size 65 grams

Amount Per Serving

Calories 193

% Daily Value

Total Fat 12.3 g


Saturated Fat 2.6 g


Cholesterol 44 mg


Sodium 683 mg


Total Carbohydrates 1.8 g


Sugars 1.8 g

Protein 19.3 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Wellness Mama® at