Pronunciation: [ɡɹˈavlaks] (IPA) 
Gravlax is a Scandinavian dish consisting of raw salmon cured in salt, sugar, and dill. The word is spelled with a silent "x" at the end, which comes from the Swedish word "lax," meaning salmon. The "gravl" part of the word comes from the Swedish word "gravad," meaning buried or dug in, referring to the traditional method of curing the salmon by burying it in salt and spices. The phonetic transcription of gravlax is /ˈɡrɑːvlæks/.
Gravlax is a traditional Scandinavian dish that consists of thinly sliced raw salmon, cured with a combination of salt, sugar, and various seasonings. The term gravlax originates from the Swedish words "grav" meaning "grave" or "to dig" and "lax" meaning "salmon".
The preparation of gravlax involves taking fresh salmon fillets, typically from the fatty belly section of the fish, and rubbing them with a mixture of salt, sugar, and sometimes other spices such as dill, pepper, or coriander. The salmon is then tightly wrapped and refrigerated for a period of time, generally between one to three days, during which the curing process takes place. The salt in the mixture draws out moisture from the salmon, helping to preserve the fish while also imparting a characteristic flavor.
The result is a delicately cured salmon that is firm, yet tender, with a subtle sweetness from the sugar and a slightly salty taste. Gravlax is often served thinly sliced, typically on rye bread or alongside traditional accompaniments such as dill mustard sauce, pickles, or boiled potatoes. It is commonly enjoyed as an appetizer or canapé, showcasing the rich flavors of the salmon without cooking it.
Gravlax has gained popularity outside of Scandinavia and is now a widely recognized and enjoyed dish in many parts of the world, appreciated for its elegant simplicity and unique taste.
The word "gravlax" comes from Swedish and Norwegian. It is a combination of two parts: "grav" meaning "grave" or "to bury" and "lax" meaning "salmon".
The term originated from a traditional Scandinavian method of preparing salmon, where the fish was once buried in the ground and cured with a mixture of salt, sugar, and dill. This process was primarily used for preserving salmon before refrigeration became available. Over time, the term "gravlax" has become widely associated with the cured salmon dish itself, rather than the actual burying of the fish.
