Our Icelandic Gravlax is crafted from premium Atlantic salmon raised in Iceland’s pristine, cold North Atlantic waters—an environment known for producing salmon with firm texture, refined fat structure, and clean flavor.

Unlike smoked salmon, gravlax is cured, not smoked. The salmon is gently cured with salt, sugar, and fresh dill, allowing the natural richness of the fish to shine without added smoke. The result is a silky, lightly seasoned salmon with a clean, herbaceous finish.

This preparation reflects traditional Nordic methods that date back centuries. The focus is on purity, balance, and texture, not heavy seasoning.

Gravlax vs Smoked Salmon

Icelandic Gravlax (This Product)

Cured with salt, sugar & dill

No smoke

Clean, fresh flavor

Herb-forward finish

Cold-Smoked Salmon

Cured and smoked

Subtle smoky aroma

Slightly deeper flavor

If you prefer pure salmon flavor with herbal brightness, gravlax is the right choice.

Why Icelandic Salmon?

Iceland is recognized for:

Cold, clean North Atlantic waters

Strict aquaculture standards

Controlled farming practices

Salmon raised for quality and consistency

These conditions contribute directly to texture integrity and clean taste.

Flavor & Texture Profile

Silky yet structured

Lightly sweet and savory

Fresh dill aroma

Clean, balanced finish

Not overly salty. Not overly sweet.

How to Serve

Classic Scandinavian open-faced sandwiches

With mustard-dill sauce

On rye bread or crackers

Alongside capers, lemon, and fresh herbs

Serve chilled. No cooking required.

Product Details

Product Type: Gravlax (Cured Salmon)

Species: Atlantic Salmon

Origin: Iceland

Preparation: Salt, sugar, and dill cure

Condition: Refrigerated

Packaging: Vacuum sealed

Storage Instructions

Keep refrigerated

Once opened, consume promptly

May be frozen if necessary