Homemade Gravlax Recipe (Cured Salmon)
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Cured Salmon also known as gravlax or Gravad lax is a Nordic dish consisting of raw salmon, cured in salt, sugar. In the past this was a way to preserve food, but nowadays in considered high quality food that usually served in parties and Holiday as an appetizer. This recipe shows you how to make easy and delicious cured salmon, in addition I’ll show you how to make one of favorite sandwiches – salmon lax bagel. Great salmon bagel recipe that you will want to share with your friends and family.
Homemade Gravlax Recipe (Cured Salmon)
Ingredients
- 4.4 lb (2 kg) Fresh salmon fillet skin-on, pin bones removed
- 1 ¼ cups (250 g) Coarse salt
- 1 ¼ cups (250 g) Sugar
- 1 tablespoon Black peppercorns
- 1 tablespoon Coriander seeds optional but recommended
- ½ cup Fresh dill roughly chopped (see notes)
Instructions
- Prepare the Cure: Lightly crush the peppercorns and coriander seeds using a mortar and pestle or the bottom of a heavy pan. In a bowl, mix the salt, sugar, crushed spices, and chopped dill.
- Cure the Salmon: Place the salmon in a shallow dish or baking tray, skin-side down. Spread the curing mixture evenly over the entire surface of the fish, pressing it gently so it adheres well.
- Cover tightly with plastic wrap. Place a plate or small tray on top and weigh it down lightly with a few cans or a skillet.
- Refrigerate for 12–36 hours, depending on how firm you like the texture (see Notes for a curing time guide). If curing for longer than 12 hours, turn the salmon once halfway through for more even curing.
- Rinse and Dry: Remove the salmon from the dish. Some liquid will have accumulated; this is completely normal.
- Scrape off the curing mixture, rinse the salmon briefly under cold water, and pat very dry with paper towels.
- Slice and Serve: Using a long, sharp knife, slice the salmon very thinly on a slight angle, cutting away from the skin.
- Serve with bagels or rye bread, cream cheese, red onion, capers, and fresh dill.
Video
Notes
- Use the Right Salmon: Because gravlax is cured but not cooked, use the freshest, highest-quality salmon possible. Sushi-grade salmon or commercially frozen salmon that has been thawed is recommended.
- Salt: Use coarse kosher salt or coarse sea salt. Avoid fine table salt, which can make the salmon overly salty.
- Remove Pin Bones: Run your fingers over the fillet and remove any remaining pin bones with kitchen tweezers.
- Curing Time Guide: The longer the salmon cures, the firmer and more intensely flavored it becomes.
- 12 hours (Light Cure): Soft and silky, similar to sashimi.
- 18–24 hours (Medium Cure): My preferred texture, firm but still tender.
- 30–36 hours (Firm Cure): Denser, saltier, and closer in texture to smoked salmon.
- Herbs: I like to add fresh dill because it gives gravlax its classic Scandinavian flavor and a fresh, aromatic taste. You can also use fennel fronds, parsley, or a combination of herbs. If you prefer a cleaner, more traditional cured salmon flavor, you can omit the herbs entirely.
- Optional Flavor Variations: Add finely grated lemon or orange zest, a splash of gin, or a small amount of aquavit to the curing mixture for extra flavor.
- Storage: Wrap the cured salmon tightly in plastic wrap or store in an airtight container in the refrigerator for up to 5 days. For longer storage, slice the gravlax first, then wrap it well and freeze for up to 2 months. This way, you can remove and thaw only the amount you need while keeping the rest in the freezer.
- Portion Size: You can use a smaller piece of salmon if desired. I don’t recommend using a fillet smaller than 400 g (14 oz), as very small pieces cure too quickly and can become overly salty and firm. Simply use enough curing mixture to fully cover the fish. Smaller fillets may cure a little faster, so start checking after 10–12 hours.
Nutrition
Calories: 187kcalCarbohydrates: 3gProtein: 25gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 69mgSodium: 783mgPotassium: 635mgFiber: 0.3gSugar: 2gVitamin A: 167IUVitamin C: 1mgCalcium: 23mgIron: 1mg
