Classic Cold-Cured Gravlax with Fresh Dill
If you’ve never made gravlax at home, prepare to be amazed. This hands-off cold-cured salmon is delicately seasoned with fresh dill and warm spices, yielding tender, melt-in-your-mouth slices. Perfect for bagels, scrambled eggs, or an elegant brunch board.
Servings: 8 servings
Calories: 183kcal
Equipment
Ingredients
- ½ cup Kosher salt
- ¼ cup granulated sugar
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp white peppercorns
- 2 cups fresh dill
- 2 lb salmon, sushi-grade, skin on
- Serving suggestions: pumpernickel or rye bread, capers, fresh dill, and softened cream cheese
Instructions
- Prepare spices. Toast 1 tsp coriander and 1 tsp fennel seeds, then grind with 1 tsp peppercorns until fine using either a mortar and pestle or a spice grinder.
- Mix to dry rub. In a large bowl, combine ½ cup salt, ¼ cup 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.
- 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.
Notes
- Slice thinly: For the best texture and mouthfeel, slice gravlax as thin as possible using a sharp knife.
- Curing time matters: The longer you cure, the firmer the texture becomes. Fatty fish like salmon can handle a longer cure, while leaner, firmer fish will be ready much sooner.
Nutrition
Serving: 0.25lb | Calories: 183kcal | Carbohydrates: 7.2g | Protein: 24.4g | Fat: 7.6g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 2691mg | Fiber: 1.7g | Sugar: 0.4g
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