Easy Gravlax Recipe (Cured Salmon)
How to Make Gravlax – The best salted salmon is easy to make from scratch with this cured fish recipe! Enjoy homemade lox on toast, bagels, or any way you love to use smoked salmon.
Why We Love This Easy Salmon Recipe
Today we are sharing a simple cured salmon recipe you can make at home to save money, improve quality control, and impress your friends and family.
The preparation for this Easy Homemade Gravlax recipe takes just a few minutes with a handful of ingredients. Then you can place it in the fridge and let the salt work its magic for 1 to 3 days!
When it’s done you have a deliciously flaky, moist, and flavorful cured fish to enjoy on toast, bagels, and more! I am sure you’ll never want to buy the packaged version again.
What is the Difference Between Gravlax, Lox, and Smoked Salmon
Gravlax and lox are quite similar, and both dishes include curing fish with salt rather than cooking with heat. However, while gravlax uses a salt and sugar cure packed onto the fillet, traditional lox is made by submerging the salmon in a salty brine.
Smoked salmon, on the other hand, involves smoking – and therefore cooking – the fish.
This recipe is specifically Gravlax, but can be used on bagels as “bagels and lox.” I personally feel it is much more flavorful than traditional lox. Yet enjoy it anywhere you typically use lox or smoked salmon!
6 Ingredients You Need
- Salmon – whole fillet with skin on, wild-caught or farmed
- Kosher salt – a course salt is best for curing fish
- Granulated sugar – also preserves the salmon, and balances the saltiness
- Fresh dill – chopped
- Black pepper – freshly ground is best
- Gin – or vodka
Note: The gin (or vodka) is not necessary, but does help balance the flavor of the salmon so that any fishiness does not intensify as it cures.
How to Make Gravlax
Lay the fresh (or previously frozen and thawed) salmon fillet out on a clean work surface. Feel the top of the surface of the salmon with your fingers. Check for any small pin bones that were not removed. Then use your fingertips or tweezers to pull out any lingering bones.
Set out a small mixing bowl. Combine the kosher salt, granulated sugar, fresh dill, and pepper. Mix well.
Drizzle the gin over the surface of the salmon fillet. Then rub the salt and sugar mixture over the entire surface of the salmon fillet including the skin side. Pile any remaining salt mixture on top of the fillet.
Wrap the salmon fillet very tightly in plastic wrap. Then place it in a baking dish.
Set a smaller container, about the length of the salmon fillet, on top of it. Then place something heavy in the container to press down on the salmon… I like to use bags of dried beans or canned goods. The idea here is to press the salt into the salmon for several days.
Now place the baking dish in the refrigerator and leave it alone.
The salmon will be soft-cured within 36 hours. If you would like a heavier salt cure and a slightly denser texture, cure the salmon for up to 48 hours or even three full days. I usually remove mine at the 48-hour mark.
Unwrap the salmon fillet and rinse with cold water to remove the excess salt and sugar. Then pat it dry.
Get the Complete (Printable) Homemade Salted Salmon Recipe Below. Enjoy!
Working with a sharp knife, slice the salmon at an angle, against the grain, into fine slivers.
If you cured the salmon for only 36 hours and it’s very soft, you may want to cut slightly thicker slices to make cutting more manageable.
How to Store Cured Salmon
Place the slices in an airtight container and refrigerate until ready to use.
Enjoy within 2 weeks of slicing. For the freshest flavor, I recommend using a vacuum sealer to lock in the Gravlax.
You can freeze gravlax made with fresh salmon; however, it is not recommended that you re-freeze previously frozen fish. Wrap the cured fillet in plastic wrap, and place it in an airtight plastic zipper bag. Freeze for up to 2 months. To enjoy, thaw in the refrigerator overnight. Use within a week.
Serving Suggestions
Traditionally, gravlax is often served with a tangy honey mustard sauce, or a sour cream-based sauce with horseradish. I’ve also experienced it, in some parts of the world, served over a rye or pumpernickel bread with a good schmeer of salty butter and a sliver of gravlax on top.
However, you can use it in any way that you would normally use smoked or cured salmon… On bagels with cream cheese, and sandwiches and salads, over poached eggs or a cheesy egg scramble, on a charcuterie board, etc.
We love to use homemade lox to make Smoked Salmon Dip and these Smoked Salmon Dip Deviled Eggs!
Frequently Asked Questions
Can you cure Gravlax too long?
Yes, after 3 days (72 hours) the salted salmon will begin to break down too far and become mushy.
Is homemade Gravlax safe to eat?
Definitely! Follow our easy recipe to make the best cured fish that is flavorful and completely safe. Salt is a natural disinfectant!
Is salted salmon healthy?
Like most tasty things, the key here is moderation. Gravlax does have a fairly high salt content. However, salmon is very healthy and full of lean protein plus omega-3 fatty acids.
Looking for More Easy Fish Recipes? Be Sure to Also Try:
- How to Smoke Trout
- Best Tuna Tartare (East Ahi Tuna Recipe)
- Ceviche Recipe “Carpaccio Style”
- Salmon Tartare (Salmon Poke Recipe)
- Hawaiian Take Poke
Easy Gravlax Recipe (Cured Salmon)
Ingredients
- 1.5-2 pounds whole salmon fillet farmed or wild-caught
- ½ cup kosher salt
- ½ cup granulated sugar
- ½ cup chopped fresh dill
- 1 teaspoon black pepper
- 3 tablespoons gin optional
Instructions
- Lay the salmon fillet out on a clean work surface. Feel the top of the surface of the salmon with your fingers. Check for any small pin bones that were not removed. Then use your fingertips or tweezers to pull out any lingering bones.
- Set out a small mixing bowl. Combine the kosher salt, granulated sugar, fresh dill, and pepper. Mix well.
- Drizzle the gin over the surface of the salmon fillet. Then rub the salt and sugar mixture over the entire surface of the salmon fillet including the skin side. Pile any remaining salt mixture on top of the fillet.
- Wrap the salmon fillet very tightly in plastic wrap. Then place it in a baking dish.
- Set a smaller container, about the length of the salmon fillet, on top of it. Then place something heavy in the container to press down on the salmon… I like to use bags of dried beans or canned goods. The idea here is to press the salt into the salmon for several days.
- Now place the baking dish in the refrigerator and leave it alone. The salmon will be soft-cured within 36 hours. If you would like a heavier salt cure and a slightly denser texture, cure the salmon for up to 48 hours or even three full days. I usually remove mine at the 48 hour mark.
- Unwrap the salmon fillet and rinse with cold water to remove the excess salt and sugar. Then pat it dry.
- Working with a sharp knife, slice the salmon at an angle, against the grain, into fine slivers. If you cured the salmon for only 36 hours and it’s very soft, you may want to cut slightly thicker slices to make cutting more manageable.
- Place the slices in an airtight container and refrigerate until ready to use.
Notes
Nutrition
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thanks for this valuable review
I made it on my husband’s birthday. As the result, it was super delicious and my husband loved it so much.
I was looking for a new salmon recipe to try and this did not disappoint! It was so delicious — the whole family loved it!
So dang good! Thank you thank you for this recipe!
This is one of my absolute favorite recipes!! I make this salmon quite often, I am excited to have found this recipe because it uses some fresh herbs that I normally don’t use. It is in the fridge curing as I type this. I can’t wait to try it! thanks for posting!
I never knew how to make this, and I will now make it all the time! thank you for sharing this amazing recipe!