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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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simple cold cured gravlax

Homemade Gravlax Recipe

Posted by: Ari Laing

Homemade gravlax is so easy to make at home! Cover a sushi-grade piece of salmon with a blend of Kosher salt, sugar, and spices, then let sit for up to 48 hours in a refrigerator. After 2 days, the salmon is immensely flavored and cured, creating a silky smooth texture. Gravlax is perfect on toast, bagels, mixed in with eggs, or eaten plain!

recipe +-

Posted by: Ari Laing
gravlax with capers, dill, and cream cheese
Print Recipe
5 from 1 vote

Homemade Gravlax

Homemade gravlax is the simplest, hands-off way to impress your brunch guests! Thinly slice and serve on toasted pumpernickel, rye, or your favorite crusty bagels with cream cheese, capers, red onion, and fresh dill.
Prep Time15 mins
Cook Time2 d
Total Time2 d 15 mins
Course: Breakfast
Cuisine: Jewish, Nordic
Keyword: gravlax vs lox, how to make gravlax, what to serve with cured salmon
Servings: 8 servings
Calories: 183kcal
Author: Ari Laing


  • ½ cup Kosher salt
  • ¼ cup Domino® Golden Sugar
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp white peppercorns
  • 2 cups fresh dill
  • 2 lb salmon sushi-grade, skin on

To serve:

  • Pumpernickel or rye bread
  • Capers drained
  • Fresh dill
  • Cream cheese softened


  • Prepare the spices. Toast coriander and fennel seeds, then grind with peppercorns until fine using either a mortar and pestle or a spice grinder.
    spices in a mortar
  • Mix to dry rub. In a large bowl, combine salt, Domino® Golden Sugar, and ground spices.
    spices for gravlax in a blue bowl
  • Cure the fish. Pat salmon dry on both sides with paper towels. Turn salmon skin side up and press ½ of the salt mixture on top.
    how to make gravlax on a baking sheet at home
  • Cure overnight. On a medium rimmed baking sheet, lay out a large piece of plastic wrap, about twice the size of your salmon. Place half of the dill in the center of the plastic wrap, then add salmon, skin-side down. Pour remaining salt mixture on top of salmon, pressing down to cover fish entirely. Place remaining dill on top of salmon, then wrap fish with plastic wrap to seal on all sides. We like to add a second layer of plastic wrap, as liquid will be drawn out from the fish as it cures in the fridge. Turn fish so it is skin-side up, then place baking sheet in the refrigerator.
    large amount of fresh dill on top of salt cured salmon
  • Weight down the salmon. Place a large heavy skillet or book (highly recommend wrapping this in plastic so it doesn’t get wet!) on top of salmon. Leave in refrigerator for 36-48 hours, turning the salmon over once halfway through.
    weighing down homemade cured salmon with a large heavy book
  • Prepare to serve. When ready, open plastic wrap and discard dill and excess salt rub, wiping salmon down with a dry paper towel. Serve immediately or place in an airtight container and serve within 1 week.
  • Slice and serve. To serve: thinly slice salmon into paper thin strips. Serve on toasted pumpernickel or rye with a smear of softened cream cheese, fresh dill, and drained capers.
    simple homemade gravlax


  • For best texture, slice gravlax as thinly as possible.
  • To cure other fish: The amount of time you cure will effect the texture of your fish. With a fatty fish like salmon, you're able to cure for a longer time than you might choose to with a firmer fish (which will be ready to eat in less time).


Serving: 0.25lb | Sodium: 2691mg | Sugar: 0.4g | Fiber: 1.7g | Cholesterol: 50mg | Calories: 183kcal | Saturated Fat: 1g | Fat: 7.6g | Protein: 24.4g | Carbohydrates: 7.2g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!