Grilled Gravalax - Cook For Your Life- anti-cancer recipes
Grilled Gravalax
Servings: 6
Prep time: 20

The first time I ate this grilled version of the classic Scandinavian salmon dish, I couldn’t believe how delicious it was. We’ve suggested under-cooking the fish a little, but if your immune system is in any way impaired, cook the fish until it is well done — or light pink all the way up. You can eat this Grilled Gravlax hot or cold. We’ve included this dish in the ‘Quick and Easy’ category because the prep is so very easy, but you do need to plan ahead so you can let the fish sit as long as possible in the herbs. If you are on chemo, see Ann’s Tips.


1.Prepare the mustard dill sauce as outlined

2.In a bowl, mix the salt, sugar and pepper together. In a glass dish large enough to hold the salmon, line the bottom with ½ of the chopped dill. Sprinkle ½ of the salt mixture over the dill, then place the salmon on top, skin side up. Sprinkle the remaining salt mixture and dill over the salmon.

3. Cover with plastic wrap, then place weights over the salmon. You can use anything you have around the kitchen, cans or water bottles. Let the fish marinate for 4-12 hours in the refrigerator.

4. Heat an indoor grill pan or outdoor barbeque.

5. Wipe the salmon clean, then place the skin side down on the hot grill. Cook until the fish is light pink halfway up and deep pink at the tip, the skin will be blackened. For well-done salmon, transfer to a preheated 375 oven and cook for 5-7 minutes. Cut into thin slices and serve with a drizzle of Mustard Dill Sauce.

Take the necessary precautions when grilling and read our article on Safe Grilling Tips for Cancer Patients.


  • ¼ cup sea salt
  • ¼ cup sugar
  • 1 tablespoon freshly ground white pepper
  • 4 bunches fresh dill, coarsely chopped, divided
  • 1 2½ – 3-pound middle cut salmon fillet, bones removed

For the Mustard Dill Sauce

  • 1 tablespoon sweet mustard
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1½ tablespoons white wine vinegar
  • ¾ cup canola or grape seed oil
  • ¼ cup chopped dill, divided

Nutritional Information


719 cals


55 g

Saturated Fat

9 g

Polyunsaturated Fat

27 g

Monounsaturated Fat

12 g


11 g


10 g


1 g


43 g


597 mg

*per serving

Ann's Tips and Tricks

When you are going through chemo, it’s very important to keep strong cooking smells to a minimum. Cooking smells, especially from oily fish like salmon, often prove nauseating when you feel ill from chemo, and can put you off eating the food associated with them for years afterwards. This happened to me with salmon, and since it is such a great source of nutrients, I don’t want it to happen to you. This dish can be very pungent if cooked indoors, so if you are on chemo and enjoy eating salmon, either cook it outside, or just wait until you are better before cooking it inside.




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