Why We Love This Gravlax Recipe
We are so, so excited to share this easy gravlax recipe with you! But first, what is gravlax?
Gravlax is salmon that’s been cured (or buried) in a mountain of salt, sugar, and fresh dill. Some recipes call for the addition of ground spices, such as coriander, fennel, and peppercorns. These flavors pair well with pumpernickel and rye, which is why they work so well with gravlax!
Makes a delicious brunch entrée or appetizer!
*This post was sponsored by Domino® Sugar. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
Ingredients For Salmon Gravlax Recipe
- Kosher salt
- Domino® Golden Sugar
- Coriander seeds
- Fennel seeds
- White peppercorns
- Fresh dill
- Sushi-grade salmon – it’s important to use high quality fish when consuming raw or cured, as the fish will never touch heat.
What to look for when selecting salmon: no discoloration, no odor or smell, and firm, shiny flesh.
Domino® Golden Sugar can be used in all recipes as a cup for cup substitute for granulated sugar. Domino® Golden is a less-processed cane sugar that has a hint of molasses in flavor. It is perfect in this homemade gravlax recipe!
How To Make Homemade Gravlax
- Make the dry rub. Combine Kosher salt, Domino® Golden Sugar, coriander, fennel, and pepper in a small bowl, then whisk to combine.
- Coat the salmon. Press the dry rub firmly onto all sides of the fish, then cover with lots of fresh dill.
- Cure salmon. Wrap completely with plastic wrap, then allow the salmon to rest in a refrigerator for 36-48 hours, turning the fish over once.
Remove fish from plastic wrap and gently wipe off excess salt mixture. Thinly slice, then serve. This is seriously the easiest salmon gravlax ever!
How Much Gravlax Per Person?
Rule of thumb: allot 1/4 lb of fish per person!
It takes the same amount of time to make whether you cure a small piece of fish versus a whole side of salmon. We recommend curing a larger piece so you can enjoy leftovers all week long!
How To Cure Other Fish
Almost any fish can be cured, but gravlax is a specific Nordic word for cured salmon.
Feel free to branch out and try your hand at curing other fish, just note that the amount of time you cure will effect the texture of your fish. And so 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).
Does Gravlax Freeze Well?
Do not freeze a whole cured piece of fish. However, thinly sliced salmon can be individually portioned and wrapped in plastic wrap, then frozen in Ziplock bags.
Frozen gravlax will keep for up to 3 months.
How To Slice Gravlax
You need is a really, really sharp knife. Even better if you have a knife specifically intended for slicing cured fish, such as gravlax, lox, or nova.
We use this Wusthof knife. The blade is long, narrow, and extremely pliable, which makes it useful for cutting paper thin slices.
What To Serve With Gravlax
Serve salmon gravlax on rye toast, pumpernickel, or a really great bagel (NYC, I’m lookin’ at you!). Add a schmear of cream cheese or smoked fish salad, then add thinly sliced gravlax. Top with red onion, fresh dill, and capers.
A more traditional way to serve this gravlax recipe is with a mustard sauce made up of Dijon, ground mustard, sugar, white wine vinegar, olive oil, and fresh dill.
Gravlax VS Lox VS Nova
While these terms for cured fish are oftentimes used interchangeably, they’re definitely not one and the same! For a total run down on the difference between cured and smoked fishes, check out our post on how to host an epic bagel brunch!
The quick differences:
- Gravlax: cured using salt, sugar, and dill; additional spices optional
- Lox: cured in salt
- Nova: first cured, then lightly smoked
Though they each offer their own unique flavor, they can definitely be substituted for one another in recipes without altering the flavor too much. Like in these smoked salmon breakfast tacos, for instance. Would be insane with homemade gravlax!
Cure Time For Gravlax Recipe
The ideal cure time for gravlax is at least 24 hours, but 36-48 is even better.
At this stage in the curing process, the salmon will have firmed, but is still lightly cured. It will have a luxurious and silky texture when sliced.
If you let the salmon cure a bit longer, say 72 hours, you can expect a firmer texture to the flesh.
Do not cure fish longer than this, as part of what makes this gravlax recipe so wonderful is the fact that it’s lightly cured and not at all tough to chew.
No excuses not to try this unbelievably simple gravlax recipe at home. Report back – we know you’re going to love it!
Domino® Golden Sugar can be purchased here on Amazon!
If you make Homemade Gravlax, please let us know by leaving a review and rating below!
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For more brunch recipes, check out the following:
- Bloody Mary bar
- Butternut squash and goat cheese quiche
- Morning glory muffins
- Smoked salmon breakfast tacos
- Homemade bagel board
- 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
- 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.
- Mix to dry rub. In a large bowl, combine salt, Domino® Golden Sugar, and ground spices.
- 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.
- 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.
- 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.
- 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.
- 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).