Looking for a dish that’s as fresh as it is flavorful? This Swedish Gravlax is a game-changer—a brined salmon recipe that’s bursting with nutrients and so easy to make! Since the fish isn’t cooked, all the essential fatty acids and other nutrients are preserved, making it a powerhouse for your body. It’s a perfect, nourishing option for women like us, and it’s got a rich history that’ll make you appreciate every bite. Let’s dive into why this dish is a nutritional gem, explore its roots, and get you brining with a recipe that’s as simple as it is delicious!

Why Gravlax Is a Nutritional Gem

This Swedish Gravlax isn’t just a pretty dish—it’s a nutritional goldmine for women looking to fuel their bodies with the best. Wild salmon is the star here, and keeping it raw through the brining process preserves all its goodness. It’s packed with omega-3 fatty acids, which are crucial for heart health, reducing inflammation, and supporting brain function. These healthy fats also help balance hormones and keep skin glowing—something we all appreciate as we age! Wild salmon is also rich in vitamin D, selenium, and B vitamins, supporting bone health, immunity, and energy levels. For mid-life women at risk for nutrient deficiencies, this is a delicious way to load up on what your body needs.

The brining process with natural salt and lemon juice not only enhances flavor but also acts as a natural preservative, keeping the salmon fresh without cooking away its nutrients. The salt draws out moisture, concentrating the flavors and nutrients while making the texture tender and silky. Lemon juice adds a boost of vitamin C, which supports collagen production and immunity, while fresh dill brings antioxidants and a calming effect on digestion. I love how this method lets us enjoy salmon in its purest form, honoring how God designed this fish to nourish us with every vibrant bite.

A Taste of Tradition

Gravlax has a history that goes back centuries, rooted in Scandinavian ingenuity. The name comes from the Swedish words grav (grave) and lax (salmon), because in medieval times, fishermen would bury salmon in the sand with salt to ferment it—a practical way to preserve fish before refrigeration. Traditionally, gravlax is cured with a dry mix of salt, sugar, and dill, but this recipe uses a brining method, soaking the salmon in a saltwater solution with lemon and honey for a fresh twist. This particular version comes straight out of Dr. Natasha Campbell-McBride’s Gut and Physiology Syndrome and Gut and Psychology Syndrome books—it was a staple in my husband’s healing journey and something we still eat regularly for its nourishing benefits. I love how this dish connects us to our ancestors, who knew how to work with nature to make food last while keeping it delicious. It’s a tradition that’s evolved over time, and I’m thrilled to share it with you!

Swedish Gravlax Recipe

This Swedish Gravlax is a breeze to make, requiring just a short brining time to infuse the salmon with flavor. It’s perfect for adding to salads, serving with avocado and olive oil, or just eating straight out of the dish—versatility at its finest!

Makes: 4-6 servings

Prep Time: 1 ½ hours

Ingredients:

• 1 lb skinless, boneless wild salmon fillet (check for pin bones)
• 1 quart filtered water
• 1 ½ Tbsp natural salt
• 1 Tbsp raw honey
• Juice from 2 organic lemons
• 2 Tbsp fresh, finely chopped dill
• 1 tsp coarsely ground black pepper
• Optional: Avocado, olive oil, or salad greens for serving

Equipment:

• Deep glass Pyrex dish with cover

Directions:

1. Cut the salmon into ¼-inch thick slices and place them in a deep glass Pyrex dish.
2. Sprinkle the dill and coarsely ground black pepper evenly over the salmon slices.
3. In a bowl, dissolve the natural salt and raw honey in 1 quart of filtered water to make the brine, then stir in the lemon juice.
4. Pour the brine over the salmon, ensuring the fish is fully submerged. Cover the dish with its lid.
5. Let the salmon sit at room temperature for 1 ½ hours to brine.
6. After brining, transfer the dish to the refrigerator to chill and let the flavors meld. It will keep for up to 2 days.
7. When ready to serve, remove the salmon slices from the brine and pat dry. Serve as is, add to salads with avocado and a drizzle of olive oil, or enjoy straight from the dish. Savor the fresh, vibrant flavors!

Tips (The Wise & Wild Way)

• Make sure to use wild salmon for the best flavor and nutrient profile—farmed salmon often lacks nutrients and can contain dyes you don’t want in your body.
• The gravlax keeps in the fridge for up to 2 days after brining; consume within this time.
• If you’re new to raw fish, ensure your salmon is fresh and from a trusted source to avoid any concerns.

Print this recipe: click here and indulge in a dish that’s as fresh as your spirit!

Join the Journey

This Swedish Gravlax is just one of the many recipes I share in my Cook with Confidence Class where we dive deeper into traditional cooking practices that transform your health—only on SPBTV. If you want more ways to fuel your days with energy and joy, subscribe to my newsletter and tune in o my podcast, Sharise Uncut, where I cut the BS around health, life, and everything in between. Let’s nourish your body and soul together—I’m here to cheer you on every step of the way!