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Cured Salmon Gravlax Recipe

By Kimberly Killebrew
Homemade gravlax requires a small handful of ingredients and just 10 minutes of prep time but the result is luxurious delicacy fit for any Michelin-starred restaurant!
5 from 6 votes
Prep Time 10 minutes
Curing Time 2 days
Total Time 2 days 10 minutes
Servings 16

Ingredients
  

  • 2 pounds side of salmon, skin on , make sure it's sushi grade (see blog post under "Ingredients" for explanation)
  • 1 cup coarse kosher salt
  • 1 cup granulated sugar
  • 1 tablespoon crushed peppercorns (black or combination of black and white)
  • 2 teaspoons coriander
  • 1-2 teaspoons red pepper flakes , optional if you like spicy gravlax
  • 1 large bunch dill , roughly chopped or left whole
  • zest of one lemon
  • optional seasonings: fennel fronds or crushed fennel seed, juniper berries, splash of aquavit

Instructions
 

  • In a small bowl, combine the salt, sugar, crushed peppercorns, coriander and lemon zest. 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. Put 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, you can lay them side by side, skin down, or leave the salmon whole. 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. It also keeps longer because it is cured longer. Experiment and see what you prefer.).
  • Remove the plastic and thoroughly rinse the 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.
    Store the cured salmon in the fridge, tightly wrapped, where it will keep for up to a week, potentially 10 days (monitor for signs of "off" odors). 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.

Notes

Nutrition Note:  The sodium and calorie content is way off per serving because it is not taking into account that the salt and sugar are rinsed off after the salmon is done curing.  Both numbers are in actuality vastly lower. 

Nutrition

Calories: 131kcalCarbohydrates: 13gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 7101mgPotassium: 294mgFiber: 0.3gSugar: 12gVitamin A: 68IUVitamin C: 0.1mgCalcium: 16mgIron: 1mg
Course Appetizer, Breakfast, Brunch
Cuisine Nordic, Scandinavian, Swedish
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