Gravlax (cured) Recipe
Scandinavian · Appetizer · 15 min total
Gravlax is a Scandinavian cured salmon dish, traditionally flavored with dill, salt, sugar, and peppercorns. This easy home recipe yields silky, flavorful salmon perfect for appetizers or brunch.
15
min prep
min prep
12
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 pound center-cut salmon fillet, skin on
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1 tablespoon coarsely ground black pepper
- 1/2 cup fresh dill, finely chopped
- 1 tablespoon aquavit or vodka (optional)
Instructions
- Rinse the salmon fillet and pat dry with paper towels. Check for pin bones and remove with tweezers.
- In a small bowl, mix together the salt, sugar, and black pepper.
- Place the salmon skin-side down on a large piece of plastic wrap. Rub the salt mixture evenly over the flesh side of the salmon.
- Sprinkle the chopped dill over the salt mixture, pressing gently to adhere. If using, drizzle the aquavit or vodka over the top.
- Wrap the salmon tightly in the plastic wrap, then place it in a shallow dish. Place a second dish or cutting board on top and weigh it down with cans or heavy objects.
- Refrigerate for 24-48 hours, turning the salmon every 12 hours and basting with any accumulated liquid.
- After curing, remove the salmon from the plastic wrap and scrape off the dill and seasoning. Rinse briefly under cold water and pat dry.
- To serve, slice the gravlax thinly on the bias, starting from the tail end and cutting away from the skin.
Tips
- Serve on rye bread or crispbread with mustard-dill sauce, or as part of a smorgasbord.
- Store wrapped in plastic in the refrigerator for up to 1 week.
- For a milder cure, reduce curing time to 24 hours.
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