Gravalax is a Scandinavian delicacy in which fresh salmon is cured with a blend of salt, sugar, dill and spices to create a fish dish with a silky texture and rich, buttery flavor. It's perfect as an appetizer, for a brunch table, and to fill sandwiches.
A simple recipe
It's a great ingredient for appetizers that will fly off the plates. Everyone loves a salmon canape!
The curing process enhances the salmon’s natural flavor and gives it unmatched depth and tenderness. This is a classic gravlax recipe, but you can also make this beetroot-cured salmon with that striking color that makes it unique.
The salt works as a preservative to draw out excess moisture from the salmon and intensify the taste, while the sugar adds a subtle sweetness. The spices provide flavor.
With this recipe, you can easily treat yourself to gourmet salmon by adding a thin slice to a bagel with cream cheese, using it for a Spring quiche, or serving it as part of an elegant charcuterie board with tartar sauce.
- Easy to make: It uses a few ingredients and simple steps so anyone can prepare it.
- Exceptional flavor: The curing process results in a delicate and bold taste.
- Gourmet presentation for special occasions: The vibrant colors make for a visually stunning presentation. It will impress your guests whether served as an appetizer at a formal dinner or as part of a brunch spread.
- Customizable and versatile: Making this recipe at home allows you to tailor the process to your preferences, experimenting with different herbs, spices, and curing times.
FAQ
Gravlax is cured with a mixture of salt, sugar, and spices, while smoked salmon is cured and then smoked. Gravlax has a firmer texture and a distinct fresh flavor compared to the smokiness of traditional smoked salmon.
Although it's traditionally made with fresh salmon fillet, you can use different types, such as wild-caught or farm-raised, depending on your preference.
Frozen salmon: It's recommended to use fresh salmon for gravlax, as freezing can alter the texture of the fish. If using frozen salmon, ensure it's thoroughly thawed before curing.
No, reusing the curing mixture is not recommended, as it absorbs moisture from the salmon during the curing process. Prepare a fresh curing mixture for each batch.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Fresh salmon fillet: I use skinless (it's easier to cut), but you can leave the skin on. It should always be boneless.
- Rock salt: a very coarse salt.
- Brown sugar: light or dark.
- Dill: fresh is always our first choice, but don't refrain from making this gravlax recipe because you only have dried dill.
- Pepper: we mix black and white pepper. It can be ground (readily available) or use black or white pepper pods or peppercorns, coarsely crushed.
Steps to make cured salmon at home
The most complicated part is waiting two days for it to fully cure and be ripe for consumption.
Why should you weigh the fish down? It helps distribute the curing mixture evenly so it infuses the salmon as it should and ensures that the salmon is properly pressed.
- Line the dish with plastic wrap. In a small bowl, combine salt, herbs and spices, and cover the fresh fillet completely with it.
- Wrap the fish well with the excess film and add weight. We use a wooden board that fits inside the dish and two unopened plastic bags of rice or legumes.
Serving gravlax
How should you slice it?
Slice gravlax thinly at a slight angle to achieve elegant, delicate slices. Use a sharp knife and cut against the grain for the best results. Though commercial smoked salmon is cut very thin, we also like a more homey cut and go for slightly thicker pieces often. Your choice.
What accompaniments pair well with this recipe?
Cured salmon pairs well with traditional accompaniments such as mustard sauce, dill sauce, tartar sauce, cream cheese, capers, red onion, thinly sliced bread, crackers and bagels. Use it as you would smoked salmon from the store.
Storage
- Refrigerate immediately: After the gravlax has completed the curing process, remove it from the curing mixture, wipe off the excess curing mixture, and wrap it tightly in plastic wrap. Place it in the refrigerator immediately. Gravlax is a cured fish that should be stored cold to prevent bacterial growth.
- Use airtight containers: If you prefer, you can transfer the gravlax to an airtight container instead of using plastic wrap. Ensure the container is large enough to accommodate the gravlax without bending or folding it, which can affect the texture.
- Slice before or after storage: You can slice the gravlax before or after storage, depending on your preference. Slicing before storing allows for easy serving, but wrap individual slices tightly to prevent drying. If you prefer to slice just before serving, store the whole gravlax and use a sharp knife to slice thin portions as needed.
Kitchen notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the needed equipment, and enough workspace. This will make the process so much easier.
- Choose fresh, high-quality salmon: Start with fresh, high-quality salmon. Look for wild-caught salmon with a firm texture and vibrant color. It's important to use the best possible salmon for optimal flavor and texture in your gravlax.
- Properly mix the curing mixture: The curing mixture consists of salt, sugar, and fresh dill, which helps preserve and flavor the salmon. Ensure the salt and sugar are thoroughly mixed to create a balanced curing mixture. You can also add other spices, like crushed peppercorns or coriander, for additional flavor.
- Evenly coat the salmon: Make sure to evenly coat both sides of the salmon fillet with the curing mixture. Pay extra attention to the thicker parts of the fillet to ensure uniform curing. A zip-top bag or a shallow dish can be used to contain the salmon and curing mixture. Wrap the salmon tightly with plastic wrap to prevent air from reaching it.
- Use the right amount of pressure: Apply gentle pressure to the salmon while curing. Placing a weight on top helps evenly distribute the curing mixture and ensures the salmon is properly pressed. This can be done by placing a plate or another flat object on top of the wrapped salmon and adding a weight (such as a can or jar) on the plate to press down evenly.
- Slice thinly and serve properly: When ready to serve, use a sharp knife to slice the gravlax thinly at a slight angle. This will create beautiful, delicate slices. Serve the gravlax on a platter with traditional accompaniments such as mustard sauce, dill, capers, and thinly sliced bread or crackers.
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Homemade Gravlax (cured salmon)
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Ingredients
- 1 pound fresh salmon fillet, skinless, boneless
- 3 tablespoons rock salt
- 2 tablespoons dark brown sugar
- 3 tablespoons dried or fresh dill
- ⅓ teaspoon black pepper
- ⅓ teaspoon white pepper
Instructions
- Place all the ingredients except the salmon in a bowl - dill (or a mixture of herbs and dill), salt, sugar and spices. Stir to combine.
- Cover a plastic food container or deep bowl large enough to comfortably hold the salmon with plastic wrap. Place the salmon in it and top with the salt mixture.
- Make several punctures in the film and place a small flat press on top. It can be another dish or board that fits. Fill or top it with unopened cans or packets or something similar. I use a metal pan and fill it with unopened rice or bean packages.
- Cover the salmon with plastic wrap and refrigerate for 48 hours.
- After two days, take out the salmon from the fridge, remove the wrap and salt mixture and carefully wash the fish under tap water. Dry it carefully with paper towels.
- Slice thinly and serve with lemon wedges, chopped dill, sour cream and brown bread. Use it for bagels and open-faced sandwiches.
- Store salmon in a container in the refrigerator for no more than 2-3 days.
Tom says
Thanks never salmon this tasty before
Ira A Katzin says
When I make the curing mixture of salt, dill, pepper and brown sugar. I add two tablespoons of maple syrup to enhance the overall flavor.
Paula Montenegro says
I like that Ira, it should give it an interesting sweet and smoky undertone.
Kathy Holler says
I'm from Finland and have been making this for many years. It is my son's favorite treat and I generally bake rye bread to eat it on.
Paula Montenegro says
Hi Kathy! I absolutely agree. I have a rye bread recipe that I need to reshoot and will be linking it to this one. Have a great weekend.
Nancy Bjorking-Blunt says
Me too, I am the only one in the family born on this side. Parents and brother immigrated in 62. We found that fresh red lake trout grava just as good as salmon.