Sponsored by Frøya Salmon
Homemade Graved Salmon - An easy recipe with amazing results
Homemade is always best!
Ingredients
- 1 000 gram salmon
- 55 gram salt
- 45 gram sugar
- 1 bunt fresh dill
- 2 tsp fresh ground pepper
Graved salmon is a Norwegian tradition and has been for a long time. Burying the salmon was a method to preserve the food from going bad. Graved salmon tastes amazing and after I realized how easy it was to make, I never buy it at the store.
Step 1
When you are making graved salmon it's important with good hygiene. Wash your hands thoroughly, make sure trays, cutting boards and knives are clean. Mix the sugar and the salt in a bowl. Get a baking tin and sprinkle some of the mixture in the baking tin. Cut your salmon into appropriate pieces and place them down in the baking tin.
Step 2
Pour the rest of the mixture over the salmon. Finely chop the dill and sprinkle it over the salmon with some freshly ground pepper. Finish it off with a small amount of aquavit over the salmon.
Step 3
Cover it with plastic wrap and place another baking tin over the salmon. You want the salmon to get pressed down, so make sure the other baking tin weighs about 2 kgs. Let it rest one hour at room temperature before you put it in the fridge.
Step 4
Let the graved salmon rest for 2-3 days. Flip the salmon pieces around once a day. Now your graved salmon is ready to be enjoyed.
Step 5
I prefer to eat graved salmon with a good flatbread and mustard sauce. Here is a link to my recipe for an amazing mustard sauce. Mustard Sauce - Homemade is always best! Keep the leftovers in an airtight container and store it in the fridge. If you're not going to eat it again for a while, you should freeze it down.
Enjoy your delicious homemade graved salmon. Good luck!
