Homemade gravlax is cured salmon that requires zero cooking—just salt, sugar, fennel, and coriander in the fridge for 72 hours. Five minutes of prep yields restaurant-quality silky slices.
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In a bowl, combine kosher salt, sugar, fennel seeds, and coriander.
Lay plastic wrap on the counter; sprinkle a generous layer of the cure in the center.
Place the salmon skin-side down on the cure. Cover the top evenly with the remaining cure.
Wrap tightly in plastic, set on a rimmed pan to catch drips, and refrigerate for 3 days (72 hours). Optional: add a light weight on top for a firmer texture.
Unwrap, rinse off the cure under cold water, and pat very dry. Slice thinly on a slight angle to serve.
Wrap cured gravlax tightly in plastic and refrigerate for up to 5 days; freeze for up to 3 months.
No. The salt and sugar cure chemically denature the salmon over 72 hours, creating that silky texture without any heat.
The recipe requires 72 hours (3 days) for proper texture and flavor. Shorter curing will result in under-cured salmon.
Optional weight compresses the salmon for a firmer, denser texture. Omit it for a softer result.
Slice thinly on a slight angle with a sharp knife for elegant presentation and best texture.
Yes. Dill, caraway seeds, or citrus zest work well. Fennel and coriander are traditional but not mandatory.
