Cured Salmon Gravlax Recipe
User Reviews
5
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Prep Time
10 mins
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Additional Time
2 d
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Total Time
2 d 10 mins
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Servings
16
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Calories
131 kcal
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Cuisine
Scandinavian, Swedish
Cured Salmon Gravlax Recipe
Description
This Cured Salmon Gravlax Recipe uses sushi-grade salmon fillets coated with a blend of kosher salt, sugar, peppercorns, coriander, lemon zest, and fresh dill. The salmon pieces are pressed together flesh to flesh and wrapped tightly in plastic wrap before being weighted down and refrigerated. The curing process typically takes several days and involves flipping the salmon to evenly distribute the cure and juices.
The preservation technique changes the texture of the salmon, making it firm yet tender with a subtle salty-sweet and herb-infused flavor profile. Lemon zest and optional spices like red pepper flakes add additional brightness and mild heat, while dill contributes a fresh aromatic note. After curing, the excess cure is rinsed off, resulting in balanced seasoning.
Gravlax is traditionally sliced thin and served cold, often accompanied by mustard sauce, crackers, or bread. It works well as a starter or part of a brunch spread. Because the curing process relies on sushi-grade salmon and careful handling, it produces a safe and artisanal cured fish experience.
Note that the sodium and calorie counts decrease significantly after rinsing the cure off the salmon, making nutritional values substantially lower than initially measured.
Ingredients
- 2 pounds salmon make sure it's sushi grade (see blog post under "Ingredients" for explanation, side, skin on
- 1 cup kosher salt coarse
- 1 cup granulated sugar
- 1 tablespoon crushed peppercorns (black or combination of black and white)
- 2 teaspoons Coriander
- 1-2 teaspoons red pepper flakes , optional if you like spicy gravlax
- 1 dill roughly chopped or left whole, large bunch
- lemon zest of one
- fennel frond or crushed fennel seed, juniper berries, splash of aquavit, optional seasonings
Instructions
- In a small bowl, combine the salt, sugar, crushed peppercorns, coriander and lemon zest. Cut the salmon in half. Sprinkle half of the salt mixture over the skin side of the salmon. Sprinkle the other half on the tops of the salmon. Lay one piece of the salmon, skin side down, on a large piece of plastic wrap. Lay the dill on top of the salmon.Take the other piece of salmon and lay it on top of the salmon, skin side up, so the two fleshy sides are touching each other.Tightly wrap the salmon in plastic wrap.
- Place it in a baking dish or something with sides so that the liquid can’t leak out. Put something heavy on top of the salmon. Place the salmon in the refrigerator to cure. Flip the salmon over at least twice during the curing time to redistribute the seasonings and developing juices. (Alternatively, instead of stacking the two fillets, you can lay them side by side, skin down, or leave the salmon whole. I like the space-saving compactness of the former method.) Let it cure for anywhere between 36 to 48 hours (I like the flavor and texture of a full 48 hour cure. It also keeps longer because it is cured longer. Experiment and see what you prefer.).
- Remove the plastic and thoroughly rinse the salmon with cold water. Pat it dry with paper towels.Use a very sharp knife and slice the gravlax very thinly against the grain. Avoid cutting through the skin, it is not eaten.Store the cured salmon in the fridge, tightly wrapped, where it will keep for up to a week, potentially 10 days (monitor for signs of "off" odors). Gravlax can also be frozen for up 2 months, though the longer it is frozen its texture will change. Thaw in the fridge before serving.
Notes
- Use only sushi-grade salmon to ensure safety when curing raw fish at home.
- Flip the wrapped salmon at least twice during curing to evenly distribute cure and juices.
- Rinse the salmon well after curing to remove excess salt and sugar before slicing.
- The sodium and calorie content of the finished gravlax are lower than initial measurements because curing ingredients are rinsed off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 7101mg | 296% |
| Potassium | 294mg | 6% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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