Gravlax Salties style

Gravlax is a classic Arctic Charr curing method that is loved by the Salties Crew. We make it regularly with our charr at home; and this is our fantastic recipe. Wether you are expecting guests or having a simple dinner, Gravlax never seems to amaze. Serve on toast or sliced baguette with our Gravlax sauce, and some arugula. We recommend making the sauce a few hours before serving so that it ‘locks’ in the dill taste.


The Salties Crew


For 4 People


2 — 4 Salties Arctic Charr fillets

2 tbsp Lemon juice

½ cup Salt

½ cut Sugar

Fresh dill, enough to cover fillets


½ cup light mayonnaise

½ cup sour cream

1 tbsp dijon mustard

1 tsp honey

ground pepper

2 tbsp Fresh dill



  1. Clean and pat dry the arctic charr fillets. Place them in a container skin down and squeeze the lemon juice over.
  2. Mix together the salt and sugar and massage the fillets with the mixture. Make sure to use your thumbs gently.
  3. Cover the fillets with the dill.
  4. Place the fillets together so that the non skin sides face each other and wrap them in aluminum foil. Store them in the refrigerator for three days and make sure to flip the fillets three times per day.
  5. After three days, take the fillets out of the aluminum foil and remove most of the dill.
  6. Cut the fish into small slices at a 45° angle and serve with the sauce.


  1. Stir the mayonnaise, sour cream, mustard, and honey well together, Season with the ground pepper, and add the fresh dill.

This recipe is also fantastic if you have salmon, but since the filets are larger you will need more of the sugar and salt. Just remember that there should be the same amount of salt as there is sugar.