Delicious Norwegian Salmon (How to Make Gravlax)

Learn all about Norwegian Salmon and how to prepare this traditional recipe for Norwegian Salmon Gravlax.

This post brought to you by Norwegian Salmon. I was compensated for my time, but opinions are 100% mine.

Making this Norwegian Salmon Recipe

Every year I tell myself that I need to incorporate more healthy seafood into our family’s diet. I’ve always admired my mother-in-law’s meal planning abilities, especially when it comes to incorporating a variety of protein sources throughout the week.

For as long as I’ve known her, she’s kept a calendar on the fridge with the weekly meals labeled on each day. She is careful to serve fish or other seafood at least once a week in her menu planning – something I aspire to as most of us know how beneficial marine omega-3 fatty acids are for our bodies.

I didn’t really grow up eating seafood – unless you count canned tuna fish, fish sticks, or the occasional grilled catfish.

If anyone asked me what particular food I find intimidating in the kitchen, my answer would be seafood. There’s a reason that the seafood section of the Good Life Eats recipe index features so few recipes.

The unfortunate truth is, I just don’t know a lot about seafood. However, that doesn’t mean I don’t want to learn more.

I wanted to take a moment to share with you some of what I’ve learned about seafood from the Norwegian Seafood Council, particularly about Norwegian Salmon ocean-farmed in the icy, cold waters of Norway.

Norwegian Salmon Industry

The artic waters of Norway have shaped and sustained the seafaring population for generations.

As pioneers in the development of ocean salmon farming in the early 1970’s, Norway’s passion for the sea and respect for nature have given them an international reputation for some of the finest, fresh seafood. The Norwegian’s have found that the cold water of the Norwegian ocean produce high-quality ocean-farmed salmon.

The first twelve months of an ocean-farmed salmon from Norway is spent safely in a hatchery tank on land until they become strong enough for life in the ocean. Once large and strong enough to grow at sea, the salmon are transferred into a spacious, protected ocean pen. These pens are large and allow maximum freedom to grow.

Not only is Norway currently one of the world’s largest suppliers of seafood, they hold unsurpassed standards of excellence in the form of rigorous safety measures used to raise their ocean-farmed salmon.

Strict Safety Standards of Norway Salmon Farms

Norwegian’s high esteem for nature and deep cultural pride lend themselves to continued efforts to advance their already strict ocean-farmed salmon safety standards. Their goal is to promise fresh, delicately flavored salmon from Norway that consumers can enjoy year round.

“The analogy I would give is that farmers in Norway are treating their salmon the way our organic farmers in the U.S. treat their farms,” said Ashley Koff, R.D., M.S., on a Good Morning America Health Segment.

Norwegian law prevents overcrowding by requiring that salmon make up less than 2.5 perfect of an aquaculture facility’s volume. What does that mean? Each facility is comprised of 97.5 perfect water. Norway clearly wants to ensure maximum comfort and quality growth of their fish.

The salmon’s development is closely monitored by advanced technology. These monitors keep the farmers and vets updated on every aspect of the salmon’s life, including when the fish are full so the feeding device can be shut down.

Norwegian Salmon Farmers

Aino Olaisen became involved in Norway’s ocean-farmed salmon culture at an early age. Aino’s father saw ocean-farmed salmon as a means to reverse Lovund’s trend towards depopulation and depression during the early 1970’s.

Early on, Aino worked the family business. Summers were spent working on the farm. By age 16, Aino left her hometown of Lovund to further her education in fishery. She later attended the NorwegianCollegeof Fishery Science in Tromso.

15 years were spent studying and traveling various regions before she returned home to start her own family and continue with the business her father founded. Aino is now the owner of Nova SeaAS, which was established by her father Steinar in 1972.

“We eat salmon for dinner at least once a week, and we often enjoy smoked salmon for breakfast and lunch,” she says.  “My favorite way to serve it is to oven bake a salmon fillets in aluminum foil after sprinkling it with soy sauce, herbs, fresh chili, fresh ginger and a few drops of freshly squeezed lime.  My family loves it served with fresh vegetables.”

What is Norwegian Gravlax?

Gravlax is one of Norway’s most distinctive dishes. Gravlax, literally translating to “Grave-Salmon,” refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level.

Today, however, a fresh, delicate flavor is achieved by curing Norwegian Salmon Fillet with salt, sugar, and dill. This modern interpretation of this Norwegian dish is traditionally eaten on open-faced sandwiches or with stewed potatoes.

What is in this Norwegian Salmon Recipe?

For the Salmon:

• Salmon
• Salt
• Sugar
• Black Pepper
• Fresh Dill

For the Gravlax Sauce:

• Egg Yolks
• Dalt
• Olive Oil
• Sugar
• White Wine Vinegar
• White Pepper
• Mustard
• Fresh Dill

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Traditional Norwegian Salmon

First, you’ll need to trim the salmon filets and remove bones. Then, combine the salt, sugar, pepper, and dill. Place half the salt mixture in the bottom of a pan and the other half on top of the salmon.

After that, place the salmon (skin side down) in the roasting pan. Tightly wrap the pan with plastic wrap and transfer it to the fridge to cure. The salmon then needs to cure in the refrigerator for 3-4 days and turned every day.

How to Make Gravlax Sauce:

Combine the salt, egg yolk, and slowly add in the oil while whisking. Then, stir in the sugar vinegar, pepper, mustard, and dill. Set the sauce aside.

Then, you’ll remove the curing seasonings and cut the salmon into thin slices. After that, you’re ready to serve your Norwegian Salmon with the Gravlax Sauce in a small bowl!

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

What to Serve with Norwegian Salmon

It is traditional to serve this Norwegian Salmon Gravlax with stewed potatoes and gravy.

The thinly sliced salmon also makes a great appetizer when served at a party. Try serving it along side crackers or crostini toasts with the gravlax sauce and sprigs of fresh dill for garnish.

Have you ever made Norwegian Salmon?

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