Homemade Gravlax Recipe (Cured Salmon)

A close-up of a fresh, sliced salmon fillet surrounded by sliced cucumbers, red onions, tomatoes, and red bell peppers. Two bowls containing white and yellow sauces with spoons are also visible. A knife rests on the salmon.

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Homemade Gravlax Recipe (Cured Salmon)

Prep Time15

Curing time12

Total Time27

Course: Appetizer, Main Course, Snack

Cuisine: European, Mediterranean, Scandinavian, World

Keyword: cured, salmon

Servings:

Calories: 187kcal

Ingredients

4.4 lb Fresh salmon fillet skin-on, pin bones removed
1 ¼ cups Coarse salt
1 ¼ cups Sugar
1 tablespoon Black peppercorns
1 tablespoon Coriander seeds optional but recommended
½ cup Fresh dill roughly chopped (see notes)

US Customary - Metric

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.
I usually cure gravlax for about 18–24 hours for the best balance of texture and flavor.
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