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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

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
gravlax with capers, dill, and cream cheese
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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: Nordic / Jewish
Keyword: gluten free grlavlax, homemade gravlax, how long to cure salmon, how to cure salmon, how to make gravlax, salt cure for salmon, what to serve with cured salmon
Servings: 8 servings
Calories: 183kcal
Author: ari | well seasoned


  • 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

To serve:

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


  • 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
  • In a large bowl, combine salt, Domino® Golden Sugar, and ground spices.
    spices for gravlax in a blue bowl
  • 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
  • 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. I 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
  • 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 refrigeratory for 36-48 hours, turning the salmon over once halfway through.
    weighing down homemade cured salmon with a large heavy book
  • 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.
  • 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


Calories: 183kcal | Carbohydrates: 7.2g | Protein: 24.4g | Fat: 7.6g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 2691mg | Fiber: 1.7g | Sugar: 0.4g