Easy Salmon Gravlax

Why You’ll Love This Recipe

• No cooking required, just simple curing
• Elegant yet incredibly easy to prepare
• Perfect for make-ahead entertaining
• Uses minimal, fresh ingredients
• Versatile for bagels, salads, or charcuterie boards

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds fresh salmon fillet, skin on, pin bones removed
• 1/4 cup kosher salt
• 1/4 cup granulated sugar
• 1 tablespoon freshly ground black pepper
• 1 large bunch fresh dill, roughly chopped
• Optional: 1 tablespoon lemon zest
• Optional: 1 tablespoon crushed coriander seeds

Directions

1. Rinse the salmon fillet under cold water and pat completely dry with paper towels.

2. In a small bowl, mix together the salt, sugar, and black pepper.

3. Lay a large piece of plastic wrap on a work surface. Spread half of the chopped dill in the center.

4. Place the salmon skin-side down over the dill.

5. Evenly coat the flesh side of the salmon with the salt and sugar mixture. Sprinkle with lemon zest or coriander if using.

6. Top with the remaining dill, pressing gently to adhere.

7. Wrap the salmon tightly in plastic wrap. Place it in a shallow dish and set a heavy object on top (such as a small pan or canned goods) to gently press the fish.

8. Refrigerate for 24 to 48 hours, turning the salmon once halfway through curing.

9. After curing, unwrap the salmon and rinse off the dill and excess cure under cold water. Pat dry thoroughly.

10. Slice thinly against the grain and serve.

Servings and timing

Servings: 8–10 servings

Preparation time: 15 minutes
Curing time: 24–48 hours
Total time: 24 hours 15 minutes (minimum)

Variations

• Add a splash of aquavit  to the cure for a traditional Scandinavian touch.
• Mix in crushed juniper berries for a subtle piney flavor.
• Replace dill with fresh fennel fronds for a different herbal profile.
• Add a pinch of white pepper instead of black pepper for milder heat.
• Use lime zest instead of lemon for a brighter citrus note.

Storage/Reheating

Store gravlax tightly wrapped in the refrigerator for up to 3 days after curing. For best freshness, keep it well sealed to prevent drying out.

Gravlax is served cold and should not be reheated. Slice only what you need and keep the remaining portion wrapped and chilled.

FAQs

Is gravlax raw salmon?

Gravlax is not cooked, but it is cured with salt and sugar, which changes the texture and flavor of the fish.

Can I use frozen salmon?

Yes, high-quality previously frozen salmon works well. Thaw it completely and pat dry before curing.

How do I know when gravlax is ready?

The salmon will feel firmer to the touch and appear slightly darker in color after curing.

Do I need sushi-grade salmon?

It’s best to use very fresh, high-quality salmon suitable for raw preparations.

Why do I need to weigh it down?

The gentle pressure helps draw out moisture and ensures even curing.

Can I cure it longer than 48 hours?

Yes, but the flavor will become saltier and the texture firmer the longer it cures.

How thin should I slice gravlax?

Slice it as thinly as possible against the grain for the most tender texture.

Can I freeze gravlax after curing?

Yes, wrap it tightly and freeze for up to 1 month. Thaw slowly in the refrigerator.

What’s the difference between gravlax and smoked salmon?

Gravlax is cured but not smoked, while smoked salmon is exposed to smoke for flavor.

What should I serve with gravlax?

It pairs beautifully with bagels, cream cheese, capers, thinly sliced red onion, or crisp rye bread.

Conclusion

Easy Salmon Gravlax is a simple yet impressive dish that brings refined flavor with minimal effort. With just salt, sugar, dill, and time, you can create a silky, aromatic salmon that’s perfect for entertaining or elevating everyday meals. Once you try making it at home, you’ll see just how effortless and rewarding this traditional preparation can be

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