Gravlax Smoked Salmon: A Refined Twist on Tradition

Acme’s Smoked Salmon Gravlax

At Acme Smoked Fish, we’re always seeking new ways to blend heritage and innovation, crafting products that honor time-tested methods while adding our own unique flair. That’s precisely what we did with our Gravlax smoked salmon, an elegant, herb-infused delicacy that melds Scandinavian tradition with the rich, smoky flavors that run true to our Brooklyn roots.

A Taste of Two Traditions

Gravlax, derived from the Scandinavian term “graved lax,” traces its origins to an ancient method of preserving salmon through salt curing and burying it under ice or snow. Today, the process is more controlled, and requires no burying, but still celebrates this origin of curing fillets with salt, sugar, and fresh dill. At Acme, we’ve taken this timeless tradition and enhanced it with the delicate kiss of smoke—resulting in a smoked salmon that blends two classic traditions to create a modern delicacy.

Prepared from expertly filleted Atlantic salmon, our smoked salmon gravlax is lightly smoked and then coated with an aromatic blend of fresh dill and sugar. The result is a combination of savory and sweet, punctuated by bright, herbal notes. The texture is sublimely silky, making each bite feel like an indulgent experience.

Gravlax, a History

Gravlax dates to 14th-century Sweden, where resourceful fishermen devised a method of preserving salmon that didn’t rely on costly salt. Known as gravad lax, or “buried salmon,” this early preservation technique involved placing the fish in a hole in the ground, covering it with birch bark, and pouring a mixture of water, fish blood, spices, and herbs over the top. The result? A strong-smelling, fermented food that, while effective for preservation, was far from the gravlax we enjoy today.

As time passed, the recipe evolved throughout Scandinavia, particularly in the far north of Norway, where a version emerged using salt, pepper, honey, spirits, and dill. Most modern gravlax isn’t smoked but rather dry-cured with a mix of salt, sugar, herbs, and alcohol, like vodka or gin. This curing process gives gravlax a firmer texture, deeper color, and more complex flavor than its cured cousin, belly lox. With its traditional seasonings of dill, pepper, fennel, lemon, and juniper berries, gravlax possesses a delightful blend of sweet and herbal notes. While it may look like lox, albeit a bit darker, gravlax offers a more nuanced, aromatic taste experience.

Unlike traditional gravlax, Acme’s gravlax is made by smoking salmon after the dry curing phase, and then applying the standard, dill-based gravlax seasoning after the smoking process. Just another case of Acme Smoked Fish bridging the gap between convention and originality.

A Modern Take on an Ancient Art

While gravlax’s origins lie in the harsh winters of Scandinavia, today, we make our gravlax smoked salmon in a much cozier environment. Our Brooklyn facility is where we bring this ancient tradition into the present, using high quality ingredients, sustainable sourcing practices, and a meticulous process to craft gravlax smoked salmon that’s worthy of both its heritage and the modern palate.

At Acme, we believe that tradition is something to be celebrated—but it’s also something that can evolve. With our gravlax smoked salmon, we’ve created a product that offers a taste of both the past and the present, paying homage to Scandinavian-style flavors while delivering the subtle complexities of craftsmanship that Acme Smoked Fish is known for.

Herbaceous, Smoky, and Sublime

What sets Acme’s smoked salmon gravlax apart is the balance we’ve struck between the old-world Scandinavian curing techniques and the nuanced Brooklyn-style smoking process. Our gravlax carries a subtle smoke, allowing the natural richness of the salmon and the vibrancy of fresh herbs to shine through. The result is a delicacy that is as light and fresh as it is delicious—an instant go-to for smoked salmon lovers or anyone looking to add to their range of refined fridge staples.

Culinary Versatility

The versatility of our smoked salmon gravlax is part of its charm. For those seeking a simple yet impressive appetizer, drape thin slices of gravlax over cucumber rounds and finish with a squeeze of lemon. Or, for a more substantial snack, pair it with dark rye bread and mustard for a hearty, Viking-approved bite that honors its Nordic origins. Whether you're putting together a brunch spread or looking for the perfect topping for your bagel, Acme gravlax smoked salmon elevates any dish it touches. Its bright, crisp flavor profile pairs beautifully with a range of ingredients—from tangy crème fraîche and pickled vegetables to soft scrambled eggs or a delicate green salad.

Experience the Acme Difference

Acme’s gravlax smoked salmon is more than just a cured salmon—it’s a celebration of flavor and technique, rooted in heritage but designed for today’s tastes. Whether enjoyed on its own or as the centerpiece of a dish, its bright, herbaceous notes and delicate smokiness are sure to make it your new favorite smoked salmon.

Discover our gravlax smoked salmon at select retailers and bring the taste of two traditions home. Perfect for entertaining or simply enjoying a luxurious bite any time, it’s gravlax (and smoked salmon), perhaps unlike you’ve ever experienced before.

By the way! If you’re local, come see us at our Fish Friday retail experience where we have gravlax smoked salmon available by the pound, every single week. And feel free to drop us a line using our Contact Form. We always love hearing from our friends.