Salmon Gravlax

This homemade salmon gravlax cures with salt, sugar, dill, and lemon zest, giving you delicate, flavorful slices perfect for appetizers, brunch boards, or elegant entertaining. Simple, reliable, and beautifully fresh.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 10

Cook Time 24

Total Time 24 10

Ingredients

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

Press the Zest Well: I like to make sure the lemon zest clings well so its fragrance infuses the fish.

Check the Firmness: After curing, the salmon should feel noticeably firmer when pressed.

Gentle Clean-Up: I prefer rubbing off the excess rather than rinsing to keep the flavor concentrated.

Serve Thin: I slice the gravlax very thin for the best texture and presentation.

Nutrition