How long does gravlax take to cure?

Gravlax cures for 1 to 3 days in the refrigerator. At 24 hours you'll have a mild, soft cure; at 72 hours you'll have a saltier, firmer result. Turn the fish every 12 hours and replace the weights.

Can I make gravlax without vodka?

Yes. The vodka is optional and helps prevent bacterial growth and adds subtle flavor, but the recipe works without it as long as you use fresh, sushi-grade salmon and follow the curing time.

How do you slice gravlax?

Use a very sharp slicing knife to cut the gravlax on a bias (at an angle) into paper-thin slices, starting at the head and working toward the tail. Do not cut through the skin.

How long can you store gravlax?

Store finished gravlax tightly wrapped in plastic in the refrigerator for up to 5 days after the curing process is complete.

What's the best salmon to use for gravlax?

Use a 2-pound skin-on center-cut salmon filet that is sushi-grade, ensuring it is fresh and safe for curing without heat.

Gravlax Recipe: How to Cure Salmon at Home

Name: Gravlax Recipe: How to Cure Salmon at Home
Prep time: 20 min
Total time: 36 h 20 min
Yield: 12 servings
Cuisine: European
Ingredients: 1 2- pound Skin-On Center-Cut Salmon Filet- Sushi-Grade; 1 TBS Vodka (– OPTIONAL (SEE NOTES)); 2 whole Lemons (– zested (about scant 1 ½ TBS)); 2 whole Oranges (– zested (about heaping 2 TBS)); 1 Cup Fresh Dill (– roughly chopped; plus more for garnish); 8 TBS Coarse Sea Salt (– preferably freshly cracked pink Himalayan (SEE NOTES)); 6 TBS Granulated Sugar (– or more, to taste (SEE NOTES)); ¼ scant tsp Freshly Ground Black Pepper

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Ingredients

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1 2- pound Skin-On Center-Cut Salmon Filet- Sushi-Grade
1 TBS Vodka (– OPTIONAL (SEE NOTES))optional
2 whole Lemons (– zested (about scant 1 ½ TBS))
2 whole Oranges (– zested (about heaping 2 TBS))
1 Cup Fresh Dill (– roughly chopped; plus more for garnish)
8 TBS Coarse Sea Salt (– preferably freshly cracked pink Himalayan (SEE NOTES))
6 TBS Granulated Sugar (– or more, to taste (SEE NOTES))
¼ scant tsp Freshly Ground Black Pepper

8 Ingredients

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Instructions

1
Make Salmon Cure: To a medium bowl, add the lemon zest, orange zest, fresh dill, salt, sugar, and pepper. Grab a fork or spoon and stir the ingredients well until fully combined. Then set the cure aside.
2
Apply Cure to Top of Salmon: Place the salmon, skin-side-down, on a clean work surface. Drizzle the vodka evenly over the top of the salmon and use your fingers to gently massage it into the flesh. Then sprinkle 1 ½ cups of the cure (reserving about 5 to 6 TBS of the salt and sugar cure) over the salmon. Next, use your fingers to gently massage the cure into the salmon. Press two large pieces of plastic wrap down on top of the salmon, arranging the plastic wrap so that it’s slightly overlapping – you want the plastic wrap to be large enough to wrap around the entire fish, like a parcel. Then, flip the fish over.
3
Apply Cure to Bottom of Salmon: Sprinkle the remaining sugar and salt cure evenly over the skin side of the salmon.
4
Wrap and Weigh Down Salmon: Wrap the salmon up completely in the plastic wrap, sealing the fish like a tight package. Then transfer the salmon to a baking dish or rimmed baking sheet large enough to hold the fish. Finally, top with a weight, like a smaller baking dish or a plate topped with a can of beans.
5
Let Salmon Cure in Fridge: Place the salmon into the refrigerator and let cure for at least 1 day (24 hours for a very mild cure = lightly flavored and soft) to 3 days (72 hours for a harder cure = saltier, firmer fish), turning the fish over at every 12-hour mark and replacing the weights. (Note 1: There will be liquid in the bottom of the dish. Just use paper towels to wipe out the dish when flipping the salmon.) (Note 2: I personally like a 36- to 48-hour cure.) (SEE NOTES)
6
Rinse Off Cure: Remove the plastic wrap from the salmon and discard. Then use a rubber spatula to gently scrape the cure off the fish and gently rinse with lightly running cool water. Next grab paper towels and pat the salmon as dry as possible.
7
Dry Salmon in Fridge: Place the salmon on a plate or back into the baking dish (just make sure it's dry) and place it back into the fridge, uncovered, for at least 1 hour or up to 8 hours to allow the salmon to dry out and the cure to settle.
8
Slice Cured Salmon: Use a very sharp slicing knife to cut the gravlax on a bias (angle) into paper thin slices, but do not cut through the skin, starting at the head, and working towards the tail.
9
Serve Gravlax Salmon: Arrange the slices of cured salmon on a platter and garnish with dill fronds. Serve with toasted rye or pumpernickel bread, lemon wedges, capers, thinly sliced red onions or shallots, and mustard sauce (SEE NOTES). Alternatively, store the gravlax tightly wrapped in plastic in the fridge for up to 5 days after curing.