Small Plates

By Marcus Samuelsson | December 27, 2013

gravlaxGravlax, a kind of cured salmon, is a classic Swedish food. Growing up, I ate it with pumpernickel bread, fennel, dill, and mustard. It’s great as an appetizer or part of a smörgåsbord. It’s also fun to pair gravlax with non-traditional flavors, such as rye blini or  chili and corn pancakes.

  • 1 cup salt
  • 2 tablespoons crushed coriander
  • 2 tablespoons crushed white pepper
  • 2 cups brown sugar
  • 1 bunch chopped dill
  • 1 1/2 pounds salmon fillet, skin on bones removed


1. Combine salt, pepper, sugar and dill in a bowl and mix well.

2. Place salmon in a shallow dish and rub a hand full of the mixture on both sides of the fish. Sprinkle the remaining salt mixture and cover.

3. Cover the salmon with plastic wrap, refrigerate and cure for 12 hours.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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