Baku Kitchen! An independent reference of traditional food

Gravlax

Gravlaks

Salmon cured with salt, sugar, dill; mustard-dill sauce.

Norway Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

The name means buried salmon, from the medieval practice of burying salted fish to ferment it; modern versions cure it with dill, salt and sugar.

Frequently asked questions

What is Gravlax?

Gravlax is a charcuterie & cured from Norway: salmon cured with salt, sugar, dill; mustard-dill sauce. The name means buried salmon, from the medieval practice of burying salted fish to ferment it; modern versions cure it with dill, salt and sugar.

Made with

fishsugarherbs

Cooked

cured

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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