Homemade gravlax is fresh salmon cured in a mixture of salt, sugar, dill, and white pepper for 48 to 72 hours in the refrigerator. This traditional Scandinavian delicacy requires minimal hands-on time and produces silky, thinly-sliced cured salmon perfect for breakfasts and appetizers.
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Rinse the salmon fillet and pat dry with paper towels.
Mix together the salt, sugar, and white pepper in a small bowl.
Place a large piece of plastic wrap on a flat surface and lay half of the fresh dill on it.
Place the salmon skin-side down on top of the dill.
Rub the salt and sugar mixture evenly over the flesh side of the salmon.
Lay the remaining dill on top of the salmon flesh.
Wrap the salmon tightly in the plastic wrap.
Place the wrapped salmon in a baking dish or rimmed baking sheet. Place another dish or cutting board on top and weigh it down with heavy cans or a heavy object.
Refrigerate for 48 to 72 hours, turning the salmon over every 12 hours. The salmon will release liquid as it cures.
After curing, unwrap the salmon, scrape off the dill and seasonings, and pat dry.
Using a sharp knife, slice the gravlax very thinly on a diagonal, separating it from the skin as you slice.
Serve immediately or refrigerate until ready to serve.
Store finished gravlax wrapped in plastic in the refrigerator for up to 5 days; slice as needed and serve chilled or at room temperature.
plastic wrap · sharp slicing knife · heavy weights or cans
Gravlax cures for 48 to 72 hours in the refrigerator. Turn the salmon every 12 hours to ensure even curing. It is ready when the flesh is firm and has released liquid.
Frozen salmon can be used, but it must be completely thawed and patted very dry before curing to prevent excess water from diluting the cure.
No. Slice the gravlax thinly on a diagonal, separating it from the skin as you slice. The skin remains on the fillet during curing and is separated during slicing.
Store wrapped gravlax in the refrigerator for up to 5 days. Slice as needed and serve chilled or at room temperature.
Yes. Maintain the ratio of 2 tablespoons salt and 2 tablespoons sugar per pound of salmon, and adjust dill and white pepper proportionally.
