This Salmon Gravlax is a fresh and silky salt-cured salmon you can make at home with simple ingredients. Elegant yet easy, it's ideal for brunch boards and special entertaining.
Easy Salmon Gravlax Recipe (Salt Cured Salmon at Home)
I love making salmon gravlax because it feels restaurant-worthy but takes almost no effort. The salt and sugar cure turns fresh salmon into buttery slices with a clean, delicate flavor. It's a great way to prepare something impressive ahead of time, especially when hosting brunch or serving a small crowd.
Salt-cured salmon also gives you flexibility. You can cure it the day before and simply slice and serve when guests arrive. I like setting it out with crackers and honey mustard sauce so everyone builds their own bite. It always looks elegant and disappears quickly, which makes it a favorite in my kitchen.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Fresh Salmon Fillet: I like to pick a firm, high-quality fillet because the texture and flavor really shine once cured.
- Salt & Sugar: This simple mix is what does the real work, gently firming the salmon while keeping every slice tender and smooth.
- Black Pepper & Lemon Zest: Freshly ground pepper and bright citrus add just enough character to balance the richness of the fish.
- Fresh Dill: I tuck it around the salmon because it brings a clean, herbal aroma without overpowering the delicate flavor.
How to Make Salmon Gravlax
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Set Up the Salmon: Place the salmon in a glass tray.
2. Coat with Cure and Lemon Zest: Coat all sides with the salt, sugar, and black pepper (add half, turn the salmon, then add the rest), and press the lemon zest onto the salmon.
3. Add Dill and Cure in the Fridge: Arrange the dill around the salmon, let it sit for 2 hours, then cover with plastic wrap and refrigerate for 24 hours to cure.
4. Finish, Slice, and Serve: Unwrap the salmon, gently rub off the excess cure (leaving small bits of dill and pepper), pat dry, slice thinly across the grain, and serve.
What to Serve with Salmon Gravlax
I love serving gravlax with rye bread or crackers, cream cheese, cucumber ribbons, capers, and pickled onions. It turns a simple appetizer into a complete brunch board.
My Tips for Recipe Success
Choose Previously Frozen Salmon: I always use salmon that has been frozen first; it gives me peace of mind when curing at home and still turns out perfectly silky.
Storage: Once cured, I wrap the salmon tightly and keep it in the fridge for 3-4 days. If I freeze it, I make sure to slice after thawing for the cleanest, smoothest cuts.
Try These Salmon Recipes Next!
Recipe
Salmon Gravlax
Ingredients
- 500 g Salmon - Skinless
- 150 g Salt
- 150 g Granulated Sugar
- 2 tablespoon Black Pepper - Freshly ground
- Zest of 1 Lemon
- 1 Bunch of Fresh Dill
Instructions
- Place the salmon in a glass dish.
- Add half of the salt, sugar, and black pepper over the salmon, then turn it and add the rest. Make sure every side of the salmon is fully coated with the salt-sugar mixture.
- Add the lemon zest to the salmon and press it gently onto all sides.
- Arrange the dill around the salmon in the baking dish.
- Let the salmon sit in the baking dish for 2 hours. After that, cover the dish with plastic wrap and refrigerate for 24 hours to cure the salmon.
- Unwrap the cured salmon, gently rub off the excess cure while leaving any small dill or pepper pieces, then pat it dry. Slice the salmon thinly across the grain and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Manuella says
This looks fantastic, such a clever way to bring restaurant-style cured salmon to the table at home. The color is beautiful, and I love how simple the ingredients are.