Homemade Salmon Gravlax (Salt-Cured)
Homemade salmon gravlax is a 48-hour salt and sugar-cured delicacy combining fresh sashimi-grade salmon with dill, lemon, and crushed peppercorns. No cooking required—just layer, cure, and slice thin.
Homemade salmon gravlax is a 48-hour salt and sugar-cured delicacy combining fresh sashimi-grade salmon with dill, lemon, and crushed peppercorns. No cooking required—just layer, cure, and slice thin.
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In a large bowl, mix together the salt, sugar, peppercorns, dill, and lemon zest until combined.
Next, lay half of it down and spread it out to the size of the salmon side on a large sheet of plastic wrap.
Next, place the salmon skin side down onto the seasoning mixture and then cover the salmon with the remaining half of the seasonings.
Wrap the salmon completely with the plastic and place it in a pan.
Let it cure in the refrigerator for 48 hours.
Remove the plastic and rinse very well with cold water.
Thinly slice the gravlax on a bias using a slicing knife, then garnish with fresh dill leaves, slice things, and serve with assorted accompaniments.
Wrap cured and sliced gravlax tightly in plastic wrap or an airtight container and refrigerate for up to one week; serve chilled without reheating.
Gravlax must cure in the refrigerator for exactly 48 hours to develop the proper texture and flavor.
Sashimi-grade salmon is recommended because gravlax is not cooked; sashimi-grade ensures safety and quality for raw consumption.
Serve thinly sliced gravlax with assorted crackers, bagels, breads, cream cheese, and fresh vegetables.
Wrap cured gravlax tightly and refrigerate for up to one week. It does not require reheating—serve chilled.
Rinsing with cold water removes excess salt and seasoning residue to prevent the final product from being oversalted.
