Homemade gravlax is cured salmon prepared with salt, sugar, dill, and crushed spices—no cooking needed. The cure takes 12–36 hours in the refrigerator and yields silky, sliceable salmon ready for bagels, toast, and platters.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Prepare the Cure: Lightly crush the peppercorns and coriander seeds using a mortar and pestle or the bottom of a heavy pan. In a bowl, mix the salt, sugar, crushed spices, and chopped dill.
Cure the Salmon: Place the salmon in a shallow dish or baking tray, skin-side down. Spread the curing mixture evenly over the entire surface of the fish, pressing it gently so it adheres well.
Cover tightly with plastic wrap. Place a plate or small tray on top and weigh it down lightly with a few cans or a skillet.
Refrigerate for 12–36 hours, depending on how firm you like the texture (see Notes for a curing time guide). If curing for longer than 12 hours, turn the salmon once halfway through for more even curing.
Rinse and Dry: Remove the salmon from the dish. Some liquid will have accumulated; this is completely normal.
Scrape off the curing mixture, rinse the salmon briefly under cold water, and pat very dry with paper towels.
Slice and Serve: Using a long, sharp knife, slice the salmon very thinly on a slight angle, cutting away from the skin.
Serve with bagels or rye bread, cream cheese, red onion, capers, and fresh dill.
Store finished gravlax wrapped in parchment or in an airtight container in the refrigerator for up to 5 days; do not freeze.
mortar and pestle (or bottom of a heavy pan for crushing spices) · shallow dish or baking tray · plastic wrap · long sharp knife (for slicing)
Cure for 12–36 hours in the refrigerator, depending on how firm you prefer the texture. Turn once halfway through for even curing if going longer than 12 hours.
The recipe specifies skin-on fillet. Skin helps contain the salmon during curing and prevents over-drying; remove it only after curing is complete.
Serve thinly sliced on bagels or rye bread with cream cheese, red onion, capers, and fresh dill, or on a charcuterie board.
Keep wrapped in parchment or airtight container in the refrigerator for up to 5 days after rinsing and drying.
Yes, the recipe specifies pin bones removed. Use tweezers to pull them out along the center line of the fillet before starting the cure.
