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gravlax recipe.

 


Gravlax Recipe (Easy Scandinavian Cured Salmon)

Learn how to make authentic gravlax at home with simple ingredients. This Scandinavian cured salmon recipe uses salt, sugar, dill, and pepper to create buttery, flavorful slices perfect for breakfast, sandwiches, or appetizers.

⭐ Why You’ll Love This Gravlax Recipe

  • No cooking required
  • Only 4–5 ingredients
  • Perfect for brunch, bagels, and holiday tables
  • Restaurant-quality cured salmon at home
  • Beginner-friendly method

📝 Ingredients

  • 500g fresh salmon fillet (skin-on)
  • 2 tbsp coarse sea salt
  • 2 tbsp sugar
  • 1 tsp black pepper
  • 1 small bunch fresh dill
  • Optional: 1 tsp lemon zest, 1 tsp mustard seeds

🍽️ How to Make Gravlax (Step-by-Step)

1. Prepare the curing mix

In a bowl, mix salt, sugar, and black pepper.

2. Layer dill and salmon

Place fresh dill on a tray or dish, lay the salmon fillet on top (skin side down).

3. Cover with the cure

Spread the salt–sugar mix evenly over the salmon. Add more dill on top.

4. Wrap and weigh down

Wrap tightly with cling film. Place a flat plate and a small weight (like canned food) on top.

5. Cure for 24–48 hours

Refrigerate for 1–2 days. Flip once halfway through.
Longer curing = firmer, saltier gravlax.

6. Slice and serve

Unwrap, scrape off the cure, pat dry, and slice thinly at an angle.

🍋 Serving Ideas

  • On toast with cream cheese
  • With a mustard-dill sauce
  • On rye bread
  • With eggs for breakfast
  • On a charcuterie or brunch board

❄️ Storage

  • Refrigerate up to 5 days
  • Freeze up to 2 months (slice first for easier use)

❓ FAQs

How long should I cure the gravlax?

24–48 hours is typical. Longer curing gives firmer texture.

Do I need special salt?

Coarse sea salt works best — avoid fine table salt as it cures too fast.

Is gravlax raw?

It is cured, not cooked. Always use very fresh salmon.

Can I freeze gravlax?

Yes! Freeze in small portions for up to 2 months.

⭐ Similar Recipes to Gravlax Recipe

1. Smoked Salmon

Cold-smoked salmon has a very similar flavor and texture to gravlax and uses curing as well.

2. Cured Salmon (Lox)

Salt-cured salmon, often used on bagels; very close to gravlax but without dill.

3. Beetroot-Cured Salmon

A colorful variation of gravlax where beetroot adds sweetness and vibrant red color.

4. Scandinavian Pickled Herring

Another traditional Nordic seafood dish with a similar flavor profile (salt, sugar, dill, spices).

5. Salmon Tartare

Raw or lightly cured salmon mixed with herbs and citrus; similar freshness and delicate texture.

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