Cured Salmon Gravlax (it's so easy!)

Cured Salmon Gravlax (it's so easy!)

10 servings
Homemade Gravlax is so much cheaper and it tastes BETTER than store bought because store bought is usually too salty and you can never get that real fresh dill flavour. It's so crazy easy to make, this is going to blow your mind! The key to nailing gravlax is: cure time, salt type and sugar vs salt ratio. More food-nerd info in the notes - including how to make this with smaller fillets (don't just use the servings scaler function please!) Recipe video below.

Ingredients

  • white peppercorns

    whole

    1 tbsp
  • fresh dill

    roughly chopped, 1 big bunch

    1 c
  • 8 oz rock salt

    note 2

    250 g
  • 8 oz white sugar

    note 3

    250 g
  • 2 lb salmon

    sashimi-grade, bones removed and skin on, note 4

    1 kg
  • 125 ml heavy / thickened cream
    ½ c
  • dijon mustard

    or hot mustard if you want a kick

    ⅓ c
  • mustard powder
    2 tsp
  • salt and pepper
  • rye bread slices or other bread/crackers

    note 5

  • lemon wedges
  • fresh dill

    roughly chopped, for garnish

    ¼ c

Directions

  1. 1

    Crush peppercorns with the side of a knife (or roughly grind using mortar and pestle).

  2. 2

    Combine peppercorns with salt, sugar and dill.

  3. 3

    Place 2 large pieces of cling wrap on a work surface, slightly overlapping. Spread half the salt mixture in the shape of the salmon.

  4. 4

    Place salmon on salt, skin side down. Top with remaining salt mixture.

  5. 5

    Wrap with cling wrap. Place in a large dish. Top with something flat (like small cutting board) then 3 x 400g / 14oz cans ("Weights").

  6. 6

    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).

  7. 7

    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).

  8. 8

    Sprinkle over the 1/4 cup extra dill - for garnish and flavour.

  9. 9

    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

  1. 1

    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.

Cured Salmon Gravlax (it's so easy!)

Cured Salmon Gravlax (it's so easy!)

10 min10 servings206 cal

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About this Recipe

Craving the luxurious taste of restaurant-quality cured salmon without the premium price tag? This easy homemade gravlax recipe delivers an authentic, fresh flavor that you simply can't find in store-bought versions.

Why This Recipe Works

Homemade gravlax is not only significantly more affordable but tastes genuinely better than what you'll find at the deli. Commercial gravlax often suffers from being too salty, lacking the vibrant, fresh dill notes that make this dish truly special. The secret to success here lies in carefully balancing the cure time, selecting the right salt type, and mastering the sugar-to-salt ratio—elements that elevate this gravlax far beyond your average appetizer.

What to Expect

You're in for a real treat! Prepare for a melt-in-your-mouth salmon experience, boasting a perfectly balanced flavor profile that's far less salty and bursting with the aromatic freshness of dill. This recipe is designed to be surprisingly easy, making a seemingly gourmet dish approachable for any home cook. It’s perfect for serving a crowd and is sure to be a showstopper at your next gathering, offering a truly fresh, clean taste that showcases the quality of the salmon.

Customization & Variations

While the recipe is perfect as written, you have a few options to tailor it to your preferences. For the accompanying sauce, you can stick with classic Dijon mustard for a mild, tangy kick, or opt for hot mustard if you prefer a spicier counterpoint to the rich salmon. Serve your gravlax on traditional rye bread slices, or experiment with other crusty breads or crackers to complement its delicate texture and flavor.

Serving & Context

This Cured Salmon Gravlax is the quintessential party food, designed to impress and delight up to 10 guests. Arrange slices artfully on a platter, garnished with extra fresh dill and bright lemon wedges, for an elegant presentation that's as beautiful as it is delicious. It pairs wonderfully with a simple, creamy mustard sauce for a truly memorable appetizer.

Frequently Asked Questions