Servings
Font
Back
Cured Salmon Gravlax Recipe
5 from 18 votes

Cured Salmon Gravlax Recipe

Cured Salmon Gravlax is a preparation of sushi-grade salmon cured with a mixture of kosher salt, sugar, spices, and dill. The salmon is tightly wrapped and refrigerated for several days, allowing the cure to draw out moisture and infuse the fish with herbaceous and spiced flavors. The end result is a silky, flavorful salmon often sliced thin and enjoyed as an appetizer or on breads.

Prep Time
10 mins
Additional Time
2 d
Total Time
2 d 10 mins
Servings: 16
Calories: 131 kcal
Course: Breakfast, Appetizer, Brunch
Cuisine: Scandinavian, Swedish

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

    Cup of Yum
  1. 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.
  2. 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.).
  3. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 131

% 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.