Low FODMAP Dill Gravlax
Silky, herb-scented cured salmon feels like something you'd order at a fancy brunch spot, but this version comes together with just a handful of clean, gut-friendly ingredients and a couple of days of hands-off fridge time. The cure is nothing more than salt, sugar, black pepper, lemon zest, and a generous pile of fresh dill — no hidden additives, no garlic or onion sneaking in to cause trouble. That simplicity is exactly what makes it work so well for anyone navigating a low-FODMAP approach, since every component is straightforward and easy to verify. After 48 hours under a little weight in the refrigerator, the salmon transforms into something deeply flavored, firm, and beautifully pink all the way through. The bright mustard sauce — built from Dijon, whole-grain mustard, a small amount of maple syrup, lemon juice, and olive oil — pulls the whole plate together without relying on anything problematic. Serve it in thin, elegant slices over cucumber rounds or gluten-free crackers for a platter that looks genuinely impressive. This recipe makes eight servings, so it's ideal for entertaining or keeping in the fridge for easy, protein-rich meals throughout the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the cure
- 2 lb skin-on salmon fillet, pin bones removed
- ¼ cup kosher salt
- 3 tbsp granulated sugar
- 1 tsp black pepper, coarsely ground
- 1 large bunch fresh dill (about 2 oz / 55 g), roughly chopped
- 1 tbsp lemon zest (from about 2 lemons)
For the mustard sauce
- 2 tbsp dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp maple syrup
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp fresh dill, finely chopped
- salt and pepper, to taste
For serving
- gluten free crackers or cucumber slices, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Run your fingers along the flesh side of the salmon to locate any remaining pin bones and pull them out with tweezers or needle-nose pliers. Pat the fillet dry with paper towels.
- 2
In a small bowl, combine the kosher salt, granulated sugar, coarsely ground black pepper, and lemon zest. Stir until evenly mixed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!