According to Fresh N' Grill: Gravlax is a Scandinavian dish of salmon cured with salt, sugar, and dill.

Homemade Gravlax: Cured Salmon Delight

Name: Homemade Gravlax: Cured Salmon Delight
Prep time: 20 min
Total time: 1460 min
Yield: 8 servings
Cuisine: Scandinavian
Ingredients: 500 g fresh salmon fillet (skin on, pin bones removed); 1/4 cup coarse sea salt; 1/4 cup granulated sugar; 1 bunch fresh dill (roughly chopped); 1 lemon (zested); 1 tbsp black peppercorns (crushed)

1460 min 8 servings Medium

All Recipes

Discover the art of making gravlax, a Scandinavian cured salmon, at home with this simple and flavourful recipe.

Prep

20 min

Total

1460 min

Servings

Difficulty

Medium

Gravlax is a traditional Scandinavian dish that transforms fresh salmon into a delicacy through a curing process. This method enhances the natural flavours of the fish, adding a subtle sweetness and aromatic notes from herbs and spices. Our version of gravlax is perfect for seafood lovers and adventurous cooks looking to try their hand at curing at home. With minimal ingredients and a straightforward process, this recipe demystifies the art of making gravlax. Whether you're preparing it for a brunch, a special occasion, or as a gourmet gift, this gravlax recipe will impress with its delicate taste and presentation.

Instructions

Prepare the cure mixture

In a bowl, combine sea salt, sugar, dill, lemon zest, and crushed peppercorns.

Pro tip: Ensure the mixture is well combined for even curing.

Apply the cure

Place the salmon fillet skin-side down on a large piece of plastic wrap. Apply the cure mixture evenly over the flesh side.

Pro tip: Press the cure mixture gently into the salmon to adhere.

Wrap the salmon

Wrap the salmon tightly in plastic wrap, ensuring the cure is fully enclosed, then place it in a shallow dish.

Pro tip: Double wrap to prevent leaks.

Cure the salmon

Refrigerate the wrapped salmon for 24 to 48 hours, turning every 12 hours.

Pro tip: The longer the cure, the more intense the flavour.

Unwrap and rinse

After curing, unwrap the salmon and rinse off the cure under cold water. Pat dry with paper towels.

Pro tip: Ensure all cure particles are removed to prevent excess saltiness.

Slice and serve

Use a sharp knife to slice the gravlax thinly, across the grain, and serve as desired.

Pro tip: Chill the salmon briefly in the freezer for easier slicing.

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Tips & Tricks

Ensure salmon is fresh and high-quality for best results.
Use a sharp knife for thin, even slices.
Refrigerate during curing for food safety.

Frequently Asked Questions

What is gravlax?

Gravlax is a Scandinavian dish of salmon cured with salt, sugar, and dill.

How long does it take to make gravlax?

Gravlax takes about 24 to 48 hours to cure in the refrigerator.

Can you freeze gravlax?

Yes, gravlax can be frozen for up to three months.

What is the best way to serve gravlax?

Serve gravlax thinly sliced on bread or with a salad, paired with mustard sauce.

How many calories are in gravlax?

A serving of gravlax contains approximately 250 calories.

Is gravlax safe to eat?

Yes, when prepared and stored correctly, gravlax is safe to eat.

Serving Suggestions

Serve your homemade gravlax thinly sliced on rye bread with a touch of mustard sauce or alongside a dill and cucumber salad. It pairs beautifully with a glass of chilled white wine or sparkling water. Store any leftovers in an airtight container in the refrigerator for up to five days. Gravlax can also be frozen for up to three months, making it a convenient make-ahead option for entertaining.

Nutrition per serving

250

Calories

22g

Protein

16g

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