Gravlax Recipe: Homemade Cured Salmon
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In this post, I’ll share my gravlax recipe. With just a few ingredients and 48 hours of patience, you’ll have beautifully cured salmon that’s delicious on bagels, bread or simply on its own.
Gravlax comes from Scandinavia. The name dates back to fishermen who actually buried their salmon in the ground to cure it. Today, the refrigerator makes things much easier. During curing, a salt and sugar mixture draws water out of the fish. It becomes firmer, more flavorful and keeps longer.
The lovely thing about this recipe is how easy it is. You don’t need a smoker or any special technique. Just rub, wrap and wait. If you enjoy making and preserving food, gravlax is a great place to start.
Here you’ll find the complete gravlax recipe.
Have fun and good luck making it!
Gravlax – ingredients and equipment
Ingredients per 500 g
| Ingredient | Grams | Percent |
|---|---|---|
| cured salmon | ||
| salmon fillet (with or without skin) | 500 g | |
Spices per 500 g
| Ingredient | Grams |
|---|---|
| Spices for the cure | |
| salt | 90 g |
| sugar | 60 g |
| juniper berries | 5 |
| sprigs of fresh dill | 3 |
| allspice berries | 2 |
Tip: Lemon zest, from about a quarter to half a lemon, is an excellent optional addition.
Equipment
Mortar and pestle
You’ll need a mortar to break up the juniper and allspice berries. They don’t need to be very fine, but crushing them releases much more flavor.
Plastic wrap
For wrapping the salmon. A loosely closed vacuum bag works too.
Container and weight
A shallow plastic container with a board or plate to weigh down the fish. It catches the released liquid.
Gravlax – step-by-step instructions
Prepare the salmon
If your salmon fillet has skin, decide whether to leave it on or remove it. Without skin, the cure penetrates more evenly and the salmon is ready in about 48 hours. With skin, it takes 1-2 days longer because the spices can only penetrate from one side. I recommend starting with the skinless version.
Mix in the dill
Chop the fresh dill and combine it with the crushed spice mixture. Dill gives gravlax its typical Scandinavian flavor.
Lay out the plastic wrap and spread the cure
Lay two strips of plastic wrap across each other on your work surface. Spread some of the spice mixture on the wrap: about 1⁄3 for skin-on salmon, since the skin absorbs very little cure, or half for skinless salmon.
Add the salmon
Put the salmon fillet skin-side down on the spice mixture. For a skinless fillet, simply lay one side down.
Add the remaining cure
Spread the rest of the spice mixture evenly over the top of the salmon. Make sure the fish is covered all over.
Wrap snugly
Wrap the salmon snugly in the plastic wrap. Important: The wrapping must not be airtight, as the liquid drawn out of the fish by the salt needs to drain away.
Place in a container and weigh down
Put the wrapped salmon in a shallow plastic container and weigh it down evenly with a board or plate. Pressing helps the cure penetrate the fish. The container catches the released liquid and keeps your refrigerator clean.
Cure in the refrigerator
Put the container in the refrigerator. Without skin, about 48 hours is enough. With skin, cure the salmon for 72-84 hours because the spices only penetrate from one side. Important: Turn the salmon every 8-12 hours and pour off the released liquid.
Rinse off the cure
Unwrap the salmon. You’ll notice it feels much firmer and looks a little darker. Give it a quick rinse under cool water so the outside isn’t too salty or sweet. It’s fine to leave a little dill on the fish.
Dry the salmon
Carefully pat the salmon dry with a kitchen towel. This helps you cut neat slices.
Slice and enjoy
Your gravlax is ready 😄. Cut it into thin slices, ideally diagonally across the grain. Serve it on a bagel with cream cheese, on a slice of bread or just as it is. A classic honey, mustard and dill sauce goes well with it. Enjoy!
Frequently asked questions about gravlax
How long does gravlax keep?
How long does gravlax keep?
Your cured salmon keeps covered in the refrigerator for about a week. Slice it just before serving so it doesn’t dry out. You can also freeze it. Vacuum-packed, it keeps in the freezer for 2-3 months without a problem.
How is gravlax cured?
How is gravlax cured?
The salmon is cured in a mixture of salt, sugar and spices. The salt draws water out of the fish, making it firmer and intensifying its flavor. Dill and juniper berries give it the typical Scandinavian taste. Depending on the fillet’s thickness and whether the skin is on, curing takes 48-84 hours in the refrigerator.
What's the difference between gravlax and smoked salmon?
What's the difference between gravlax and smoked salmon?
Gravlax is cured in a salt, sugar and spice mixture in the refrigerator. Smoked salmon is cold smoked after salting. Gravlax has a more herbal, spiced flavor from the dill and spices, while smoked salmon has that characteristic smoky aroma. Both are raw in the traditional sense but safe to eat through preservation.
Can I make gravlax without dill?
Can I make gravlax without dill?
Yes. Dill gives gravlax its classic flavor, but you can leave it out or replace it with other herbs. Tarragon and cilantro are popular choices. Citrus zest, such as lemon or orange, adds a lovely fresh note too. Experiment and see what you like!
Which salmon should I use?
Which salmon should I use?
A fresh, thick center-cut salmon fillet works best. Norwegian or Scottish salmon is a matter of taste; both work well. Choose good-quality fish that’s as fresh as possible. A tail piece works too, but its thinner end dries out a little faster.
What should I drink with gravlax?
What should I drink with gravlax?
A dry white wine, such as Riesling or Pinot Gris, is a classic pairing. In Scandinavia, gravlax is often served with aquavit. A light beer or water with lemon works well too. In the end, it’s completely a matter of taste!
