Salmon gravlax is a cold-cured salmon preparation that requires no cooking, using a salt-and-sugar cure infused with dill and spices over 2–3 days. The result is silky, tender cured salmon ready to slice and serve.
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Combine the salt, sugar, lemon zest, peppercorns, coriander, and fresh dill in a mixing bowl and toss to combine.
Find a glass or ceramic dish that fits your salmon and pour 1/3 of the cure into the bottom of the dish. Place the salmon on top. Bury the salmon with the remaining cure, ensuring that the dill is arranged both under and on top of the salmon. Cover with plastic wrap and transfer to a refrigerator for 2 days, up to 3 days. For a lighter cure, you can do it for as little as 24 hours.
After 2-3 days, remove the salmon from the cure and ridge the excess off the salmon with cold water. Pat very dry with paper towels.
Using a sharp, flexible knife, thinly slice the salmon away from the skin. Serve immediately.
Store finished gravlax wrapped in plastic wrap or foil in the refrigerator for up to 5 days, or freeze for up to 1 month.
Gravlax cures for 2–3 days in the refrigerator. For a lighter cure, you can reduce it to 24 hours.
Use high-quality, fresh skin-on salmon fillet for best results. Freezing may affect texture.
No. Gravlax is a cured, not cooked, preparation. The salt cure preserves and firms the fish.
Wrap cured gravlax in plastic wrap or foil and refrigerate for up to 5 days, or freeze for up to 1 month.
Serve sliced gravlax on crackers, bagels, or rye bread with capers, red onion, and crème fraîche.
