Healthy Salmon Gravlax

4.3 stars, average of 9 ratings

Healthy Salmon GravlaxPin recipeFollow us 85.7k

I might be risking a mass revolt here… but I don’t like smoked salmon all that much.

Yes, before you ask, I have tried it in many ways and on a number of occasions and it just doesn’t do it for me. I’ll probably be run out of town now, as I live in an area that is famous for its salmon products, especially its smoked salmon.

I do however love this salt-cured low-carb salmon, or gravlax. You can use it in all the ways that you would normally use smoked salmon (in Savory Salmon Fat Bombs, Keto Omelet Wrap with Salmon & Avocado or Keto Salmon & Cream Cheese Mug Muffin).

It’s particularly good to make up for a keto dinner party or brunch when you really want to impress. Can you imagine casually passing around a platter of your own cured salmon? And nobody will ever know that the hardest part of the process is waiting for a couple of days before you can pop a thinly sliced morsel of it in your mouth.

You can play with the herbs and flavours as much as you like, once you get the hang of the process.

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Hands-on Overall

Nutritional values (per serving, about 50 g/ 1.8 oz)

0.1 grams 0.1 grams 10.8 grams 3 grams 0.6 grams 76 calories
Total Carbs0.2grams
Net Carbs0.1grams
of which Saturated0.6grams
Magnesium17mg (4% RDA)
Potassium236mg (12% EMR)

Macronutrient ratio: Calories from carbs (1%), protein (61%), fat (38%)

Ingredients (makes 10 servings)

  • 1 side of salmon (500 g/ 1.1 lb)
  • 1 1/2 cups good quality rock salt (93 g/ 3.3 oz)
  • zest of 2 lemons (about 2 tbsp)
  • 1 tbsp white peppercorns
  • bunch of dill, chopped (about 2 cups)
  • 2-3 tbsp Erythritol or Swerve
  • 1 1/2 tbsp of white spirit (gin, vodka, aquavit etc) or you can use water

Note: nutrition facts for curing spices are included partially.

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  1. Zest the lemon and chop the herbs. Healthy Salmon Gravlax
  2. Place lemon zest, peppercorns and Erythritol into a spice grinder or mortar and pestle and grind until fine. Mix with rock salt and spirit to form a rough paste. Healthy Salmon Gravlax
  3. Lay cling wrap out on bench and spread a third of the cure over the centre of it. Place half of the chopped dill on top of the salt cure.
  4. Place the salmon on top of the cure and spread the remaining dill over and around the fillet. Cover with the balance of the salt cure. You want the dill to be the closest ingredient to the salmon.
  5. Wrap cling wrap very tightly around fish and cure and add a few more cling wrap layers. Place in a container and sit a plate on top, weighted with tin cans. Healthy Salmon Gravlax
  6. Sit in the refrigerator for 48 hours, turning every 12 hours or so. The salmon will be cured when it is firm to the touch. Wipe salt cure off.
  7. Gently run a sharp knife under the skin to remove. Slice salmon thinly. Salmon gravlax will keep for 3 to 5 days in the refrigerator. Healthy Salmon Gravlax
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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (6)

A side of salmon??? Do you mean a filet?


It is the whole half (side) of the salmon but you can use several fillets instead).


Actually there's nothing wrong with using the sugar the is in the original gravlax. The salmon doesn't absorb that much and it helps it keep longer. I can keep my gravlax for several weeks in the refrigerator, just cut of the piece you want to eat but let the rest still be stuck to the skin and you're golden.
Wouldn't have a Christmas without it.


Thank you for the tips Lexi!


Except for using sugar? Is your recipe the same?  How much sugar do you use?


This recipe uses 2-3 tablespoon of erythritol. I'd still personally use the erythritol as I have not tried sugar and can't confirm how much of it will end up in the salmon.