Elevate your meals with Homemade Gravlax Salmon! This easy, no-cook recipe transforms fresh salmon into a delicate, flavorful treat, perfect for bagels, salads, or charcuterie boards. With a hint of fresh dill and a touch of sweetness, this salmon gravlax is a simple way to impress at brunch or any gathering.

Why You’ll Love This Recipe
- Better Than Store-Bought: Fresh, homemade flavor with none of the preservatives or artificial ingredients.
- Versatile and Delicious: Perfect as a salad dressing, veggie dip, or even a sauce for wraps and sandwiches.
- Quick and Easy: Whip it up in minutes with simple ingredients you probably already have on hand!
Ingredients
- Salmon Fillet: The star of the dish, offering a rich, buttery texture and savory flavor that absorbs the curing blend beautifully.
- Rock Salt: Essential for curing, drawing out moisture, rock salt or coarse seas salt can intensify the natural flavors of the salmon.
- Dark Muscovado: Provides a deep, molasses-like sweetness that balances the saltiness, adding complexity to the cure.
- Dill: Infuses the salmon with fresh, herbal notes, enhancing the overall flavor profile with its aromatic essence.
- Black Pepper: Adds a subtle heat and spice, complementing the rich flavor of the salmon.
- White Pepper: Offers a milder, earthy spice that blends seamlessly with the other seasonings, providing depth without overpowering.
Variations
- Spicy Gravlax: Add crushed red pepper flakes, cayenne, or chili powder for a subtle kick of heat.
- Citrus Gravlax: Add lemon zest or the zest of oranges, or limes to the curing mix for a bright, citrusy flavor.
- Gin and Juniper Gravlax: Incorporate crushed juniper berries and a splash of gin for a unique, aromatic twist.
- Beetroot Gravlax: Rub the salmon with grated beetroot in the curing mix to give it a vibrant, earthy flavor and stunning red hue.
How To Make This Salmon Gravlax Recipe
Step One: In a bowl, mix the dill (or a combination of herbs and dill), kosher salt, muscovado sugar, and spices until well combined.
Step Two: Line a plastic food container or a deep bowl with cling film. Place the salmon in the container. The pieces should be as thinly sliced like smoked salmon pieces. Evenly spread the spice, salt, sugar, and dill mixture over it.
Step Three: Cover the salmon with cling film, making several small punctures. Place a small weight or press on top of the salmon, and refrigerate for 48 hours.
Step Four: After two days, take out the salmon, remove the salt, spices, and dill, wash the fish, and dry with napkins. Slice the cured salmon gravlax and enjoy.
Tips and Tricks
- Choose Fresh Salmon: Use the freshest, highest-quality salmon possible to ensure the best flavor and texture.
- Ensure Even Coating: Spread the curing mixture evenly over the salmon to ensure consistent curing throughout.
- Keep It Weighted: Using a small press or weight helps the curing process by encouraging the release of liquid and flavor infusion.
- Check During Curing: Check the raw salmon halfway through the curing process to ensure it is firming up evenly. Flip it if necessary.
How to Store Gravlax Cured Salmon
- Refrigeration: Store the cured salmon in an airtight container in the refrigerator for up to 2-3 days. Place parchment paper between layers to prevent sticking.
- Freezing: For longer storage, freeze the cured salmon gravlax in tightly sealed freezer bags for up to 1 month. Thaw in the refrigerator before serving.
What to Serve With This Recipe
- Potato Pancakes (Latkes): Top crispy potato pancakes with gravlax and a dollop of sour cream.
- Scrambled Eggs: Mix thin slices of gravlax into creamy scrambled eggs for a luxurious breakfast.
- Pickled Vegetables: Serve alongside pickled onions or capers to add acidity and crunch.
- Salad Greens: Toss with arugula, spinach, or mixed greens for a light and fresh main course.
- Rye Bread: Serve on slices of hearty rye bread with whipped cream cheese, mustard sauce or horseradish sauce.
FAQ'S
Yes, gravlax is considered raw because it is not cooked. Instead, it is cured with a mixture of salt, sugar, and spices, which preserves the salmon and enhances its flavor without the need for heat.
Gravlax is cured with salt, sugar, and spices, while smoked salmon is cured and then smoked to add a distinct smoky flavor. Gravlax has a more delicate taste and is often flavored with dill.
Gravlax is cured with salt, sugar, and spices, often including dill, whereas lox is typically brined and not cured with spices. Lox is usually smoother and less flavorful than gravlax.
Gravlax typically needs to be cured for about 48 hours in the refrigerator. This time allows the flavors to develop fully and the salmon to achieve the desired texture.
For the best results, use fresh, sashimi-grade salmon or previously frozen salmon to ensure safety and quality. Atlantic salmon or steelhead trout are excellent choices for making gravlax.
Gravlax Cured Salmon
Ingredients
- 1 lb. Salmon Fillet Skinless, Boneless
- 3 tbsp. Rock Salt
- 2 tbsp. Dark Muscovado
- 3 tbsp. Dill Dried Or Fresh
- ⅓ tsp. Black Pepper
- ⅓ tsp. White Pepper
Instructions
- In a bowl, mix the dill (or a combination of herbs and dill), salt, muscovado sugar, and spices until well combined.
- Line a plastic food container or a deep bowl with cling film. Place the salmon in the container and evenly spread the spice, salt, sugar, and dill mixture over it.
- Cover the salmon with cling film, making several small punctures. Place a small weight or press on top of the salmon, and refrigerate for 48 hours.
- After two days, take out the salmon, remove the salt, spices, and dill, wash the fish, and dry with napkins. Slice and try.
Notes
- Ensure Even Coating: Spread the curing mixture evenly over the salmon to ensure consistent curing throughout.
- Keep It Weighted: Using a small press or weight helps the curing process by encouraging the release of liquid and flavor infusion.
- Check During Curing: Check the salmon halfway through the curing process to ensure it is firming up evenly. Flip it if necessary.