Gravlax in Iceland: how a centuries-old salmon cure became a Nordic classic

In kitchens across Iceland and the Nordic region, plates of thinly sliced salmon known as gravlax often take centre stage at celebratory meals and family gatherings. This dish, deeply associated with the Scandinavian way of preparing and preserving fish, has a lineage reaching back to the Middle Ages.

The origins and meaning of gravlax

Gravlax takes its name from Old Norse and other Germanic roots. The terms “gräva” or “grave” mean “to dig”, and “lax” refers to salmon. The method may sound unusual to outsiders: in the past, fishermen would bury salmon in sand just above the line reached by the highest tides. Salting and slightly fermenting the fish in this way made it last longer, a crucial consideration in a colder climate before refrigeration.

The oldest known mention linked to this practice dates to 1348, when a man named Óláfr, a delegate in a salmon fishery, was nicknamed for his connection to salmon curing. While fermentation is no longer part of making gravlax, the old name remains as a reminder of the technique’s origins.

Modern gravlax and Icelandic flavours

Today, gravlax is produced differently but retains the essence of the original method. Instead of underground fermentation, fresh salmon fillets are coated with a mixture of salt, sugar and dill, sometimes pressed under a weight. The curing process lasts from twelve hours to several days. Osmosis draws moisture out of the salmon, creating a strong brine. This not only cures the salmon but produces liquid that can be incorporated into sauces for additional flavour.

Icelandic gravlax is most often served as an appetiser, arranged in thin slices. It typically appears with a sauce made from mayonnaise or soured cream, honey, dill and mustard (called graflaxsósa in Icelandic). The dish often graces plates of dark or toasted bread, but occasionally appears as part of a rich spread alongside other foods.

Cooks across the Nordic region have begun applying the gravlax method to different ingredients, such as goose breast, but salmon (and occasionally other fatty fish) continues to be the classic choice.

Gravlax is one of several preserved fish and seafood traditions found in Iceland and neighbouring countries, alongside rakfisk and kæstur hákarl. The continued popularity of gravlax is a testament to the value of resourceful preservation methods and to the place of fish in daily life and festive occasions from Reykjavík to remote fjords.

TopicsFood historyGravlaxIcelandic cuisineNordic foodSalmon