Cured Salmon Gravlax Recipe

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Make restaurant quality cured salmon gravlax right at home! Homemade gravlax requires just a small handful of ingredients and just 10 minutes of prep time but the results are a luxurious delicacy fit for any Michelin-starred restaurant. It will elevate your breakfasts, brunches, appetizers, and up your entertaining game. This homemade gravlax recipe is sure to become your go-to and is guaranteed to “wow” your guests!

Why Make Your Own Cured Salmon?

My husband loves this stuff and every time we travel to Europe he gets his fill of it at breakfast time where it’s commonly part of the breakfast spread. Needless to say he’s beyond thrilled when I make this at home. And I highly encourage you to try it. Why? Because not only is it a fraction of the cost of store-bought, it tastes better (far fresher and more flavorful) and it is so, SO easy to make. It’s an upscale, gourmet delicacy that literally takes just 10 minutes of prep time and then it just sits in the fridge until it’s ready!

What is Gravlax?

Originating in Sweden, gravlax is fresh, raw salmon that is cured in a combination of salt, sugar and spices. It’s left to sit for a couple of days, then rinsed off and very thinly sliced. The process of salting is an age-old method that draws the moisture out of the meat, in this case salmon, which cures it and makes it safe to eat while also changing its texture to a firmer consistency and (if adding seasonings) infusing it with flavor. Gravlax can be traced back to at least medieval Scandinavia when fishermen would salt and season their fresh catch and bury it in the sand above the tide line to weight it down until lightly fermented. The name Gravlax comes from the Northern Germanic word “grava,” meaning “to dig,” and “lax” (similar to “lachs” in German), meaning “salmon.” In Sweden, Gravlax is commonly served as an appetizer where it accompanied with a dill-mustard sauce known as hovmästarsås. A popular delicacy around the world, Gravlax is enjoyed served on bread (particularly dense bread like Danish Rye Bread or pumpernickel), rye crispbread, toast, bagels, or on its own, for breakfast, brunch or a light dinner.

Gravlax vs Lox

The two are often confused because they are very similar. Neither are cooked or smoked. Where the difference lies is in the cut and the seasonings.

Gravlax: A Scandinavian method of preparation, salmon is seasoned with salt, sugar, dill and often other spices, and then cured for up to 48 hours.

Lox: Lox is an American English word borrowed from the Yiddish laks. It is specifically made from the fatty belly meat of the salmon. It is cured in salt only, no other spices, and is cured for a longer period of time, making it saltier than gravlax and with a stronger flavor.

Ingredients and Variations

This cured salmon gravlax recipe is made with a combination of salt, sugar and seasonings. Below are some traditional recommendations that you can use in combination, using or omitting whichever ones you prefer (just don’t omit the salt or sugar!).

• Salmon: Ask your fishmonger for “sushi-grade” salmon. It means that it has been frozen at a very low temperature (lower than residential freezers) for a sufficient period of time to kill any parasites. Alternatively purchase commercially frozen salmon and thaw just before use.
• Salt: Choose kosher or sea salt. I prefer coarse such as Diamond Crystal or Redmond Salt. Just avoid using table salt because it has a much harsher, unpleasant flavor and commonly has additives such as iodine which will turn your salmon an unpleasant color.
• Sugar: Use regular granulated sugar.
• Pepper: I like to use a combination of black and white peppercorns but you can use one or the other as preferred.
• Dill: For gravlax, dill is a must. It really is.
• Coriander: This gives the cured salmon a really nice flavor dimension.
• Optional Spices and Ingredients: Fennel seeds or fennel fronds, juniper berries, red pepper flakes (if you like a touch of heat), lemon zest (or squeeze a little lemon juice over the finished gravlax before serving), and aquavit (I don’t use this but it’s common in Sweden).

Cured Salmon Gravlax Recipe

Let’s get started!

In a small bowl, combine the salt, sugar, crushed peppercorns, coriander and lemon zest if using. Cut the salmon in half. Sprinkle half of the salt mixture over the skin side of the salmon. Sprinkle the other half on the tops of the salmon. Lay one piece of the salmon, skin side down, on a large piece of plastic wrap. Lay the dill on top of the salmon.

Take the other piece of salmon and lay it on top of the salmon, skin side up, so the two fleshy sides are touching each other.

Tightly wrap the salmon in plastic wrap.

Place it in a baking dish or something with sides so that the liquid can’t leak out. Place something heavy on top of the salmon. Place the salmon in the refrigerator to cure.

Flip the salmon over at least twice during the curing time to redistribute the seasonings and developing juices. (Alternatively, instead of stacking the two fillets, leave it as one whole fillet and lay it flat, skin side down. I like the space-saving compactness of the former method.) Let it cure for anywhere between 36 to 48 hours (I like the flavor and texture of a full 48 hour cure. Experiment and see what you prefer.).

Remove the plastic and thoroughly rinse the cured salmon with cold water. Pat it dry with paper towels.

Use a very sharp knife and slice the gravlax very thinly against the grain. Avoid cutting through the skin, it is not eaten.

Storage & Freezing

Store the cured salmon in the fridge, tightly wrapped. Gravlax cured for a full 48 hours will keep longer (up to a week potentially 10 days) while a shorter cure of 36 hours will keep for up to 3 days. This homemade gravlax can also be frozen for up 2 months, though the longer it is frozen its texture will change. Thaw in the fridge before serving.

How to Serve Gravlax

Gravlax is enjoyed served on bread (particularly dense bread like Danish Rye Bread or pumpernickel bread), rye crispbread, toast, crackers, bagels, or on its own, for breakfast, brunch or a light dinner. Favorite accompaniments include sprigs of fresh dill, cream cheese or creme fraiche, various sliced and wedged cheeses, sliced red onions, hard-boiled eggs, pickled vegetables such as Giardiniera and Pickled Onions, Pickled Carrots and Pickled Beets. It’s also delicious incorporated into quiche and pasta. Gravlax is a popular breakfast and brunch item but is also enjoyed as part of a light and elegant dinner.

You may also like my:

• Smoked Salmon Spread
• Pork Rillettes
• Black Olive Tapenade
• Marinated Olives
• Chicken Liver Pate
• Pistachio Lemon Cheese Balls
• Chanterelle Mushroom and Goat Cheese Crostini