Gravlax (Scandinavian)
intro
Silky, dill-forward no-smoke cured salmon, a Scandinavian classic with bright salty-sweet flavor, ideal for holiday starter platters and open-faced rye sandwiches.
Ingredients
Steps
Dry and Debone the Salmon
Pat the 500g skin-on salmon fillet completely dry with paper towels, then run your fingertips along the flesh side to locate any remaining pin bones; use clean kitchen tweezers to pull out any bones you find, then set the fillet on a 30cm long sheet of plastic wrap large enough to fully enclose it.
Mix the Curing Ingredients
In a small glass mixing bowl, combine 60g coarse kosher salt, 40g granulated white sugar, 1 tablespoon coarsely crushed black peppercorns, and 1 teaspoon fresh lemon zest; stir until evenly mixed, then pour in 30ml aquavit and stir to create a damp, sand-textured curing mixture.
Apply the Cure and Dill
Spread exactly half of the curing mixture in an even layer across the entire flesh side of the salmon fillet, then press all 100g of fresh dill into a thick, uniform layer over the cure. Sprinkle the remaining half of the curing mixture over the top of the dill, patting gently to help it stick to the fronds.
Wrap and Weight the Salmon
Fold the edges of the plastic wrap tightly over the seasoned salmon to create a fully sealed, airtight wrap, then set the wrapped fillet in a shallow 20cm x 20cm glass baking dish. Place a second identical glass baking dish directly on top of the salmon, then set two 400g canned goods (total 800g weight) on the upper dish to apply even pressure across the fillet.
Chill and Cure the Salmon
Transfer the stacked dishes to a refrigerator set to a constant 4°C (40°F), and allow the salmon to cure for 48 hours total. Every 12 hours during the curing period, carefully flip the wrapped salmon over to ensure the brining liquid that forms coats the fillet evenly.
Clean and Slice the Salmon
After 48 hours of curing, remove the salmon from the fridge, unwrap the plastic, and scrape off all residual dill and curing mixture from the fillet surface; pat dry with paper towels. Use a sharp, thin-bladed slicing knife to cut the gravlax into paper-thin slices against the grain of the flesh, removing the skin as you slice, for immediate serving or storage.
Tips
2.Avoid iodized table salt for curing, as it will impart a harsh, bitter metallic flavor to the salmon; coarse kosher salt or flaky sea salt works best.
3.Leftover sliced gravlax can be stored tightly wrapped in the refrigerator for up to 5 days, but do not freeze it, as freezing will ruin its delicate, silky texture.
OMG this gravlax was SO good! I was so intimidated to cure salmon at home but the 20 minute active prep was no joke, super easy. I served it on rye crisps with dill sauce for our family dinner last Sunday and everyone asked for the recipe. Total game changer for weekend brunch too!
Made this for a potluck at my office last week and people were hovering over the platter the whole time. Used a little extra dill because I grow it on my fire escape, and the cure came out perfectly balanced, not too salty. Will absolutely make again.
Wait, I don’t have any dill growing right now—can I use dried dill instead of fresh for the cure? I really want to make this for my husband’s birthday smorgasbord this weekend but don’t have time to run to the grocery store!
I was skeptical that no-cook salmon could taste this good, but wow. The cure gives it that perfect buttery, silky texture, and I loved the hint of sugar cutting the salt. Sliced it super thin and put it on bagels for breakfast all week, meal prep win!
I’ve paid $20 an ounce for fancy restaurant gravlax and this recipe is just as good, if not better. I added a tiny splash of aquavit to the cure like my Swedish grandma used to, and it transported me right back to childhood Christmases. 10/10.
Help! I left my salmon curing for 60 hours instead of 48 because I forgot about it in the back of the fridge. Is it still safe to eat, or did I ruin it? I was gonna serve it to my bridge club tomorrow!
My kids loved this! I thought they’d turn their noses up at cured salmon but they kept stealing slices off the cutting board while I was prepping it for the week. Now they’re asking for ‘pink salmon bagels’ every Saturday. Obsessed.
Has anyone tried freezing this after curing? I want to make a big batch for an upcoming camping trip but don’t know if it’ll hold up texture-wise once it thaws.
Made this on a whim after seeing the recipe pop up on my feed, and it was so easy even I couldn’t mess it up. I’m the guy who burns toast half the time, so trust me when I say the ‘easy’ difficulty rating is 100% accurate. Tastes incredible too.
Threw this together for a girls’ night charcuterie board and it was the star of the show. Everyone thought I ordered it from the fancy Scandinavian deli downtown. I paired it with pickled red onions, capers, and thin rye crackers, chef’s kiss.
Pro tip: don’t skip weighing down the salmon while it cures! I tried to skip that step my first time and the texture was uneven, with some parts way too soft and others over-cured. Follow the recipe’s direction to put a heavy pan on top and you’ll get perfect, even texture every time.
I was worried the 48 hour cure time would be a hassle but it’s totally hands off! I prepped it in 20 minutes after work on Wednesday, popped it in the fridge, and it was perfectly ready for our Friday night dinner party. Zero stress, maximum flavor. Will be a regular in my rotation.
Wait, can I use farmed salmon for this or do I need to find wild-caught? I can only get good farmed Atlantic salmon at my local grocery store right now and don’t want to make a trip across town to the fish market.