Gravlax is fresh salmon that’s been cured with a combination of salt and sugar. It’s arguably the ultimate easy-to-make luxury food in the world! This homemade Cured Salmon Gravlax recipe can be made with a small fillet or whole side of salmon, and costs a fraction of store bought.
The beauty of homemade cured salmon is that you can control the salt so it’s not too salty and it’s got a fresh herb flavour that you’ll never get in a packet! Also, don’t miss the stunning Beetroot Cured Salmon!
Gravlax recipe
I’ve made cured salmon gravlax a bunch of times over the years and my results were varied. Never any epic disasters, they were always edible. But sometimes they were over cured, under cured, and the biggest problem I’ve had is over salted salmon.
If you’ve invested in a beautiful sashimi-grade piece of salmon, it’s almost criminal if it’s so salty that it overpowers the salmon!
If you search around on the internet, you’ll find that the ratios of salmon to salt and sugar and curing times are absolutely all over the place. Some recipes use as much as 750g/1.5lb salt + sugar to 1 kg / 2 lb of salmon. Some recipes use as little as 175g/6oz of salt + sugar. Then curing times range from 12 hours to 3 days.
Now finally, I have Cured Salmon Gravlax Recipe that’s a keeper with the right ratio of salt and sugar:
Salmon Gravlax formula
Equal parts salt + sugar (combined) 50% of the weight of the salmon. Coat, leave 24 hours for lightly cured, 36 hours for medium (this is what I do) and 48 hours for hard cure.
The biggest problem with gravlax recipes is that they are usually far too salty!
What does gravlax taste like?
Gravlax tastes like a cross between salmon sashimi (imagine it with the addition of seasoning from salt plus fresh herb flavour), and the smoked salmon slices you buy at stores – but minus the smokey flavour (because smoked salmon is made by smoking salmon).
This Cured Salmon Gravlax recipe is perfect. It’s not too salty, the flesh is not overly cured i.e. still nice and moist. But it’s cured enough to be easily sliceable into thin pieces (which is virtually impossible with raw fish). It’s salty enough that you’ll want to eat the slices plain, but not too salty that you’ll need to guzzle a glass of water with every bite. <- Problem I’ve had in the past!
Difference between gravlax and smoked salmon
Smoked salmon and gravlax are actually quite similar in flavour and texture in that they both have a moist, silky texture that is “raw-like”, rather than hard like jerky or cooked. But the big difference is that smoked salmon is made by smoking raw salmon at a low temperature which infuses the salmon which smokey flavour which gravlax does not have.
Other than the smokey flavour, they are actually quite similar! In fact, you can use this homemade gravlax in place of smoked salmon in all my smoked salmon recipes, including Salmon Quiche, these Smoked Salmon Appetizer Bites and this Smoked Salmon Dip!
Salmon Gravlax FAQ
Can you make gravlax with frozen salmon?
Yes you can, as long as you use high quality salmon (ie don’t use vac packed salmon from the supermarket that’s been sitting around for days or box packet frozen salmon from Costco or Aldi). Freeze it yourself to -10°F / -23°C for at least a week, or use commercial frozen salmon from a reputable fish monger.
How long does gravlax keep?
It depends on how much you cure the salmon. I would not keep lightly cured salmon (24 hours) beyond 36 hours at most (just to be safe). Medium cured salmon (36 – 48 hour cure) for 2 days to be safe, but 3 should be fine. Hard cured salmon (3 day cure) can be kept for 5 days.
Can you freeze cured salmon gravlax?
Yes you can, just like you can freeze store bought smoked salmon slices. I keep frozen seafood for up 2 2 months, but 3 months should be fine. Do not freeze gravlax if it was made with previously frozen salmon.
What do serve with gravlax?
It’s typically served on crackers or pumpernickel bread with a sauce. I like using toasted baguette slices with a mustard cream sauce (recipe provided below) with extra fresh dill for serving!
Once you get your hands on fresh salmon, it requires less than 10 minutes effort to prepare salmon gravlax – then just leave it in the fridge!
Why make your own Cured Salmon??
Making your own Cured Salmon Gravlax costs a fraction of store bought. But regardless of the savings, the thing with store bought – even from the really good speciality stores – is that it just doesn’t have the same fresh dill flavour and it’s usually too salty, presumably to increase shelf life.
Homemade is always best. And in this case, store bought is truly incomparable!
You can get sashimi-grade salmon at most fish mongers here in Australia (at least in the coastal areas). That’s the single most important requirement for this recipe.
Once you have your salmon, it’s 5 minutes of effort.
That’s it. And you’ll have your very own incredible homemade Cured Salmon Gravlax! – Nagi x
Watch how to make it
Cured Salmon Gravlax recipe video! (You’ll be amazed how easy it is!)
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Cured Salmon Gravlax (it’s so easy!)
Ingredients
- 1 tbsp white peppercorns (whole) (Note 1)
- 1 cup fresh dill, roughly chopped (1 big bunch)
- 250g / 8 oz rock salt (Note 2)
- 250g / 8 oz white sugar (Note 3)
- 1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on (Note 4)
Mustard Cream Sauce
- 1/2 cup / 125 ml heavy / thickened cream
- 1/3 cup Dijon Mustard (or hot mustard if you want a kick)
- 2 tsp Mustard Powder
- Salt and pepper
To Serve
- Rye bread slices or other bread/crackers (Note 5)
- Lemon wedges
- 1/4 cup fresh dill, roughly chopped (for garnish)
Instructions
- Crush peppercorns with the side of a knife (or roughly grind using mortar and pestle).
- Combine peppercorns with salt, sugar and dill.
- Place 2 large pieces of cling wrap on a work surface, slightly overlapping. Spread half the salt mixture in the shape of the salmon.
- Place salmon on salt, skin side down. Top with remaining salt mixture.
- Wrap with cling wrap. Place in a large dish. Top with something flat (like small cutting board) then 3 x 400g / 14oz cans (“Weights”).
- Refrigerate for 12 hours. There will be liquid in the dish. Turn salmon over (will be gloopy/wet)), then replace Weights and return to fridge. After another 12 hours, turn salmon over again, replace Weights. After another 12 hours, remove salmon from fridge. 36 hours total for Medium Cure – Perfect Gravlax to my taste (See Note 2 for description and more curing times).
- Unwrap salmon, scrape off salt then rinse. Pat dry. If time permits, return to the fridge for 3 – 12 hours uncovered (dries surface better, lets salt “settle” and permeate through flesh more evenly).
- Sprinkle over the 1/4 cup extra dill – for garnish and flavour.
- Slice thinly on an angle, do not cut through skin (i.e. don’t eat skin). Serve with toasted bread, Mustard Sauce, extra dill and lemon wedges.
!Mustard Sauce
- Mix ingredients, making sure to season with salt and pepper. It should taste like a creamy mustard – a touch of tartness, but mostly to add moisture to the dish. You can add lemon juice and/or zest if you wish – I like to serve with wedges so people can adjust to their taste.
Recipe Notes:
* COARSE SALT / KOSHER SALT: 24 hours = Medium Cure, 36 hours will be between Medium and Hard Cure, 48 hours+ will be Hard Cure. Surface will be cured more (ie firmer, drier surface) than using Rock Salt because finer grains penetrate more. Highly recommend resting minimum 12, preferably 24 hours before serving – saltiness will distribute more evenly. CURING STRENGTH:
* Medium Cure (my preference) = surface is fairly firm and not too salty, inside is lightly cured, still moist (but not raw, it’s cured). Seasoned enough to eat slices plain.
* Hard Cure = surface is quite firm (like a soft jerky) and quite well seasoned, inside is slightly firmer and pretty well seasoned. Contrast between surface and inside more prominent. I find this a touch salty for my taste but is still way less salty than store bought. 3. Sugar, like salt, draws moisture from the flesh and cures it but makes it sweet rather than salty. Using normal sugar rather than superfine / caster sugar ensures that the salmon doesn’t get too sweet (i.e. caster sugar penetrates salmon quicker). The right salt and sugar combination is key to controlling the saltiness of Gravlax while still achieving the “cured” effect and without making it too sweet! 4. Please ensure you use SASHIMI-GRADE salmon. I always ask, even if the sign says that! Nowadays in Australian coastal areas, sashimi-grade salmon is quite common at local fish mongers. Skin-on salmon means that the skin side is cured slightly less, however, for me, I prefer skin-on for this exact reason plus it’s easier to carve. SMALLER FILLETS: The beauty of this recipe is that a little goes a long way! So you don’t need to use a whole side of salmon, you can make this with a small fillet. However, if you get one smaller than 500g/1lb, then you’ll need to increase the salt/sugar ratio to the weight of the salmon to ensure there’s enough to cover the surface area. For a 300g/10oz piece, rather than using 150g/5oz combined salt/sugar, use around 210g/7oz (this is what I measured when I did a test using a smaller piece). I don’t recommend going smaller than 300g/10oz because the width of the salmon will become too narrow and it will probably end up too salty. 5. Rye bread is the classic type to serve with Gravlax but it suits any bread or plain crackers. While some recipes recommend Pumpernickel Bread, I personally find that the flavour overwhelms the salmon. 6. EXTRAS: Some Gravlax recipes use lemon. Just add the zest of 1 – 2 lemons to the salt cure. This recipe is a classic one that doesn’t use zest. 7. STORAGE: With the 36 hour cure, this salmon keeps for 3 days. Keep refrigerated in an airtight container. 8. SERVINGS: A little goes a long way with this recipe! It will comfortable serve 10 people as a starter. That’s generous! 9. Nutrition is difficult with homemade Gravlax because I have no way of determining how much salt is infused into the flesh. So I’ve used a store bought Gravlax nutrition which is no doubt saltier than this recipe makes!
10. Recipe adapted from salmon curing guidance courtesy of Chef Massimo Mele. With my thanks for enduring my endless questions!!!Nutrition Information:
Life of Dozer
Fishing for salmon. Not. (There was a stick floating in the water. 🙄 And also a twig hanging off his privates???!!?)
Nagi, when u flip the salmon within the 36 hrs do u remove the accumulated liquid or do u drain it @ the end? It sounds so yummy definitely will incorporate w/ Christmas brunch!
I plan on making this next week and was wodering…since the biggest grain salt makes it taste less salty, would turbid sugar make it taste less sweet? Can I use that if I don’t like sweet lox?thanks!
Hi Helena! Yep that’s right but I’m not sure how much less sweet it will make it 🙂 You could just use less sugar. But in all honesty, this is not sweet at all. It’s more that the sugar balances out the saltiness and enhances the natural sweetness of the salmon! N x
Hey
Do we need to buy sashimi/sushi quality salmon to do this recipe ?
Yes please Josh! Please see the recipe 🙂 N x
I tried this with a single fillet – cured for 24 hours and it is much too salty! I didn’t even increase the salt ratio as you suggested, although my fillet may have been smaller than 10oz. Anyway I can save it?
I’m sorry Alison, it can’t be saved. Did you scale down the salt????? I’m so surprised you say it’s salty, if anything I expected people to say it’s not quite as salty as they want. I don’t have a salty palette!
I kept the combined sugar/salt at 50% of the fillet’s weight. Your recipe actually says that you may want to increase the salt for coverage with a smaller fillet, not scale it down, so even though it looked like a lot I thought it would be safe. So disappointing! (But thanks for replying!)
Nagi, I definitely, DEFINITELY need to dry this recipe! I buy smoked salmon all the time for my breakfast avocado toasts, but the cost of it quickly adds up!! Seriously, I am going to make it this week!
You will LOVE this Lisa! And it’s so dang easy – you actually don’t really even need a recipe 🙂 The Chef whose recipe I use basically said you just need enough salt + sugar to cover the salmon all over – just go by eye! And it lasts for days!
Oh man, I need to spell check before I publish my comments!! 😉
Hi Nagi,
I have a question and a compliment:
First: Thank you for all your wonderful recipes! I have tried a few and they have become staples in our home 🙂
Second: I would like to make this recipe but I cannot find true sushi grade fish, skin on. Does the cure time change if I use already skinned salmon?
Thank you for your time!
Hi Jenny, thank you for the compliment! I am so pleased you are enjoying my recipes 🙂 Skinless salmon is fine. Actually, some people prefer it because you get a more even cure on the side the skin was cut off. You won’t need to change the cure time 🙂 I only prefer skin on because it’s slightly easier to carve. I hope you love it!!
OMG I can’t believe you replied so quickly!!! Thank you a million times!!! And thank you for all your added notes to the recipe. It certainly answered many of my questions! 🙂
I have never made this before.
Your recipe is very well explained, like always!
I know where to go when I decide to make Cured Salmon Gravlax ! Thanks Nagi 🙂
I really hope you do try this one of these days. It really is SO SO GOOD! 🙂
Nagi a big Thankyou… my mum is from a Norweign background and she always made gravulax for easter and Christmas, but she always did it from memory, so sometimes it could hit or miss, but she had Junipter Berries, some gin and thin peels of lemon rind… I t will be great to have exact measurements, again, I will try it out on a small fillet as it’s only me these days and I’m lucky to live close to the wonderful Adelaide central markets with great fishmongers..
It’s perfect made with a small fillet! That’s what I normally do 🙂 I hardly ever buy smoked salmon anymore, I just make cured salmon. Juniper Berries and gin is a classic cured salmon recipe! I love it!
I love gravlax – thank you so much for the recipe!! I can hardly wait to make it. You’re the best!!
I really hope you try it Marion! It is so so good, so good!
Here in Sweden Gravlax is always made with dill and the Gravlax sauce is always sweet. In the “Lost In A Pot” kitchen we use a recipe very much like the one Nagi posted above. However, ours always has juniper and a good shot of gin included. We never taste the lax (salmon) until after the 4th day. The Gravlax is always turned twice a day. We serve it with rugbrød, which is a very dense Danish rye bread. It goes well with a cold beer ans an ice cold shot of Akvavit.
As to Jane’s question about leaving out the dill, sure you can. It just wouldn’t be Gravlax, just cured salmon. I had a version of cured salmon in Brazil that was cured with coriander instead of dill. It was very good, but not Gravlax. Thanks for the great post Nagi!
PS I just searched for gravlax on your site, couldn’t find it? If you have one, please share the link here so others can see it!
Hi Nagi, No I haven’t posted a Gravlax recipe, but it’s in the queue.
Here’s my favorite recipe
500g Lax (Salmon), 60g sugar, 50 grams of sea salt (havssalt), juice of a small lemon, 4 juniper berries smashed, cup of fine chopped fresh dill and 2-3 tablespoons (Msk) of a good (but not fancy) gin such as Gordons. Mix, toss in a sealable plastic bag and place in the fridge and turn twice a day for 3-4 days. Then rinse off salt mix with cold water and pat dry, slice and serve with Gravlaxsås (sweet mustard sauce).
It’s difficult for us to find or afford Sashimi grade salmon. Here we use fresh Norwegian Salmon. If you do this, please buy the very freshest fish from your fish monger. Then take it home a lightly salt the fish and freeze for a minimum of 72 hours or up to a week prior to using. This kills the little ornery parisites that might be in the fish.
So a lot less salt/sugar and longer curing which I expect produces a similar saltiness to mine 🙂 I do love juniper berries and gin in cured salmon! From the research I did though, it wasn’t used in classic Gravlax which is why I didn’t use them. I do intend to make the sweet mustard sauce soon and update the recipe! That’s a great tip on the Norwegian Salmon, I’ll do some research on that and add it to the notes. Thank you for your wonderful advice!
HI Ron! I love hearing everyone’s different versions 🙂 Another reader shared the sweet mustard sauce, I must try that! I made one based on a Rick Stein recipe (at least, I think it was). Unfortunately we don’t get that really intense heavy Rye bread here in Australia, I had to make do with normal. As for an ice cold shot? Heck YES!!!!
Good afternoon Nagi,
I live on Kodiak Island and was introduced to home made gravlax by Bernard Rosenburgh several years ago. I am always interested to read other “chefs” recipes. Your page is very informative giving much more information and perspective than most recipes I read. Thank you for that.
I wanted to comment (hopefully not being repetitive of other inputs) and ask a question or two.
Do you find one Salmon is a better fit, taste, quality than another. I usually use Sockeye Salmon, have tried Coho and yet to try Chinook.
I have used both fresh and frozen (fish I caught) and do not see any difference in quality.
I like to start with brushing Vodka liberally onto the flesh which absorbs quickly !!
I do not find that you have to be so exact with the amount of salt/sugar to use, but rather a good rub onto the entire flesh side. I usually put two flesh filets together and wrap before curing in fridge.
After scraping, rinsing and drying I like to put a day of cold smoke onto the Salmon.
I have tried several flavors with the same salt/sugar ratio…but Dill is my favorite. I’m making some today and think I will try the lemon zest on a few of my filets.
I also find you can vacuum seal the finished product and it will last for a very long time(not sure how long because it does not stay long in the freezer). Although I love it many ways, you just can’t beat toasted bagel, cream cheese, red onion, loxs and capers.
Thank you for your time
Hi Richard! I’m afraid I don’t know enough about salmon varieties to provide information on that 🙂 We have Atlantic Salmon here as the standard which is from Tasmania. I love that you use Vodka too! I agree that you don’t need to be so exact, I think it’s just very useful for people who are new to curing 🙂 I usually go by eye – as long as it’s covered, that’s good enough. I wish I had a vacuum seal! I want one! 🙂 N xx
I love creating food from scratch, tastes better & importantly for me I know exactly what is & isn’t in it. Looking forward to trying this sometime as we eat a lot of salmon.
In the same vein, I have bought a piece of pork to brine myself. Have you tried this Nagi? I want to do pickled pork. And I also want to try a roasted ham in the British unsmoked style. So the pork is brined, then boiled, then slow roasted with a maple syrup glaze. My aunt, a cook in the UK, does this although buys her pork already brined from her butcher. Of course I just had to add another step!
Hi Kate! You know, I have never ever brined pork myself. Beef, yes. Pork, no! You have me curious now, I will have to look into it! N xx
Nagi, is it possible to leave out the dill? My daughter is allergic to it. Can I substitute with another herb?
I have done this with fennel fronds and it works well. Tarragon would be nice too. Juniper berries too.
Absolutely Jane! Chives and parsley would be a great sub, or for an Italian spin, fennel seeds and fronds from fresh fennel. Or just leave it out!
I meant to comment before and see Linn has done so beautifully. Jane, besides the salmon dill is the main component of the dish – I use about three bunches for my servings! Linn well suggests beetroot cured salmon: one both Jamie O and Rick S like – that may give sufficient to your tastebuds and is lovely, but, as Linn has stated it is ‘cured salmon’ and not ‘gravlax’. *smile* I am Estonian but have a Swedish grandmother . . . . but Estonia also serves gravlax at most parties . . .
Hello,
Being Swedish and this being the national dish of Sweden, you unfortunately cannot leave the dill out. It’s what creates the key delicious flavour for the dish. It very much will not taste the same.
Other herbs are much to empowering to use as a substitute.
I have however had beetroot cured salmon which tastes delicious but if the year use fill for this I’m not sure. I would turn to the wealthiest of the Internet for that.
This assuredly is mother’s milk to me and I believe I could make it by age six. Still often buy a whole side of salmon when expecting weekend guests. I am a purist and do use the well-beloved Scandinavian ways: for me that means much less salt and sugar and a lot more dill – will not touch it before 48 hours and try to finish in four days tho’ it never lasts that long 🙂 ! The sweet mustard sauce is an integral part of the dish: I do make mine without any cream or crème fraiche. Not classically done in Scandinavia nor the Baltics. Have tried juniper berries and a shot of vodka a few times but any other additions would make this ‘cured salmon’ and definitely not ‘gravlax’ – yes, Jamie Oliver makes a mistake here also 🙂 !! I guess this actually is my very favourite dish in all the world: indescribable flavour and elegance and delicacy!
I’m so pleased to hear you’re excited that I shared this Eha! And thank you for your email, I popped over to have a look at that site you recommended, it is, as you say, enticing!!! 🙂
I make a similar recipe but have also added crushed juniper berries and a shot of vodka before it cures. I make grav lox many times throughout the year.
Oooh yes to that! A great classic combination 🙂 I was tempted to add more info about variations to this recipe, juniper berries is one of my favorites 🙂 And GIN!
Oh, Nagi!! I wish you hadn’t posted this!! I want to fill my fridge with salmon. We love gravlox and so do the grandsons. Those boys can EAT!! And I have to tell you that I love the ability to switch amounts on your recipes. I’ll have to search and see if I can upgrade my recipe maker. We are always switching around. And I also commented on your flatbread. For 10 people I really had to up the ingredients. Have a great weekend.
It’s pretty cool, isn’t it? 🙂 It’s called WP Recipe Maker. I’ll be doing a post on FBC about it soon, just figuring out all the ins and outs. The developer is so responsive, it’s great!
WOOT! I had no idea this could be done at home! (Duh! LOL!) I’m definitely going to be trying this. When the process is all done and you return it to the fridge for 3-12 hours to let it dry and marry, do you leave it uncovered or have it covered in a container or wrapped in plastic?
Thanks for the question Dawna! Uncovered is best, though if you have smelly things in the fridge (which I sometimes do! Like garlicky things!) and don’t want to taint the salmon, you can put it in a deep dish and loosely cover with cling wrap. 🙂
We get fresh frozen salmon directly from commercial fishermen that seine Alaska.
Think defrosted fillets would work?
Hi Mel! That’s a tough one to answer unfortunately. Despite what people think, fish that’s been frozen can be great for sushi / eating raw but it comes down to how the fish has been handled / frozen. Here in Australia, if a fish is tagged as sashimi-grade, then it means that it is suitable for eating raw. The best way to know if frozen salmon can be used for curing is to ask your fish monger. Don’t be afraid to ask questions!!! I am always grilling mine 🙂 Just ask him if it’s safe to eat raw. If you are using pre-frozen fish, thaw it first, pat dry then proceed with the recipe. Hope that helps!
In some countries/areas, raw fish is required to have been commercially frozen (i.e. at lower temps then home freezers) then thawed safely before it can be used for sushi or sashimi. So if this is the case with your fish, it should work.
Thanks for helping Mel out Joyce! So much to say on this topic 🙂 I always tell people to ask the fish monger – because the ins and outs of fish handling for raw consumption is definitely not clear cut! N xx
Like you, I’ve always had varying degrees of success (or failure) with cured salmon. Thank you for a foolproof solution! I will be using this recipe during the next salmon run. Or maybe before that, depending on whether any Kokanees (a freshwater sockeye that is fantastic when smoked) come my way this year.
I’ve never tried Kokanees to my knowledge! Do you smoke it yourself??
I used to. I had a hollowed-out old fridge as a smoker, and I used apple wood chips from the previous year’s prunings from my front yard. Before the smoking, I would rub the fish with oil, then with a dry spice mix that combines white and black pepper, cayenne, chili powder, powdered dehydrated chives, onion powder, garlic powder, coarse pickling salt and mascobado sugar. I like a long smoke to enhance the flavors.
I’m getting older and lazier now (and quite honestly cowardly about taking chances like climbing trees with all the added plates and bolts in my hip), though, so I gave away the smoker in exchange for free and discounted smoked Kokanees from the recipient, and the majority of the apple prunings go to whoever does that work for me. I only keep a few lengths for my little barbecue-type smoker.
OMG! That is legendary Shalryn!!! An old fridge!!!!
Hej Nagi,
This recipe takes me back to when I worked in Sweden. I ate quite a bit up there as well as the smoked (Röklax). You are right, gravlax is easy to make. some people are put off as it is not cooked as such, but I would recommend all readers to give it a try.
For me the sweet mustard (senap sås) is a must. It so complements the salmon.
Thanks as always for sharing.
Hej då
The Scandinavians are genius for discovering this!!! 😉 Sweet mustard, I didn’t think of a sweet sauce. Hmm, thanks for the tip!
Most mustard sauces work fine. Here is mine, it is the recipe the Swedish locals gave me when I was working up there.:
Ingredients:
2½ tbsp Made mustard
1 tbsp Sugar
2½ tsp Vinegar
¼ tsp Salt
⅛ tsp White pepper
150ml Vegetable oil
2 tbsp Fresh dill
Directions:
Put all the ingredients in a food blender with the exception of the oil and dill.
With the machine in motion drizzle in the oil.
Finely chop then stir in the dill.
Hope you like it!
Oh wow, thanks Lincoln! I will try it then if ok with you, can I add it into the notes? 🙂
Yes, no problem at all.
Nagi! Your new name is SUPER-WOMAN! This is such a delight, I’ve never, ever, ever thought about making cured salmon on my own! I’m sending this to my daughter and we’ll try it for Easter! Thank you so much for this fantastic addition to your recipe treasure!
Thank you for sharing your excitement Nadine!! I wasn’t sure if this was a bit too left field, I know raw fish doesn’t appeal to everyone! 🙂