Cured Salmon Gravlax (Super Easy!)

Why Make This Recipe

Cured Salmon Gravlax is a delightful treat that’s not only easy to make but also impressively delicious. Making gravlax allows you to enjoy fresh salmon without cooking it, giving you a unique taste and texture. Plus, it’s a fun project that requires minimal ingredients and time. You can serve it at gatherings, brunches, or even as a light dinner.

How to Make Cured Salmon Gravlax

Ingredients

1 tbsp white peppercorns (whole) (Note 1)
1 cup fresh dill, roughly chopped (1 big bunch)
250g / 8 oz rock salt (Note 2)
250g / 8 oz white sugar (Note 3)
1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on (Note 4)
1/2 cup / 125 ml heavy / thickened cream
1/3 cup Dijon Mustard (or hot mustard if you want a kick)
2 tsp Mustard Powder
Salt and pepper
Rye bread slices or other bread/crackers (Note 5)
Lemon wedges
1/4 cup fresh dill, roughly chopped (for garnish)

Directions

Crush the white peppercorns using the side of a knife or grind them roughly with a mortar and pestle.
Combine the crushed peppercorns with rock salt, sugar, and chopped dill in a bowl.
Lay out two large pieces of cling wrap on a clean surface, slightly overlapping.
Spread half of the salt mixture in the shape of the salmon.
Place the salmon on the salt, skin side down, and top with the remaining salt mixture.
Wrap the salmon tightly in the cling wrap and place it in a large dish.
Add something flat on top, like a small cutting board, and then place three 400g / 14oz cans as weights.
Refrigerate for 12 hours. After this time, you’ll notice liquid in the dish. Carefully turn the salmon over, replace the weights, and return it to the fridge.
After another 12 hours, turn the salmon over again, replace the weights, and leave it in the fridge for another 12 hours. This totals 36 hours for a medium cure, which is perfect for gravlax (check Note 2 for different curing times).
After curing, unwrap the salmon, scrape off the salt, and rinse it under cold water. Pat it dry with a paper towel.
If you have time, let the salmon sit uncovered in the fridge for 3 to 12 hours. This helps dry the surface and allows the salt to spread more evenly through the fish.
Before serving, sprinkle the salmon with the extra dill for garnish and more flavor.
Slice the salmon thinly on an angle, avoiding cutting through the skin (don’t eat the skin).
Serve the gravlax with toasted bread, mustard sauce, extra dill, and lemon wedges.

How to Serve Cured Salmon Gravlax

Cured Salmon Gravlax is perfect as an appetizer or a light meal. Serve it on toasted rye bread or crackers with a dollop of Dijon mustard or your favorite mustard sauce. Add lemon wedges and a sprinkle of fresh dill for that extra zing. It pairs beautifully with a crisp salad or can be enjoyed on its own as a savory snack.

How to Store Cured Salmon Gravlax

Once prepared, gravlax can be stored in the refrigerator for up to a week. Keep it wrapped tightly in cling wrap or in an airtight container to maintain freshness. If you want to keep it longer, consider freezing it, but be sure to do so carefully, as freezing may affect the texture.

Tips to Make Cured Salmon Gravlax

Choose high-quality, sashimi-grade salmon for the best flavor and safety.
Adjust the level of salt and sugar in the curing mix to suit your taste.
Feel free to play with different herbs and spices to create your own unique flavor profile.

Variation

You can experiment by adding other herbs like coriander or fennel to the curing mixture for a different flavor. Some people even like to add a splash of vodka or aquavit to the curing mix for an extra punch.

FAQs

1. How long does it take to cure salmon gravlax?
It typically takes about 36 hours for a medium cure, but you can adjust this depending on your taste preference.

2. Is it safe to eat raw salmon?
Yes, as long as you use high-quality, sashimi-grade salmon from a reputable source. Always ensure that it is fresh and properly handled.

3. What other dishes can I make with gravlax?
Gravlax can be used in salads, on bagels with cream cheese, or even as a fancy topping for canapés at parties.