Salmon gravlax
Learn how to make gravlax, a Nordic dish where salmon is typically cured with salt, sugar, and dill. Similar to smoked salmon, it is a popular brunch item, as well as an appetizer. I love it simply with eggs, crusty bread, and a mustard-dill sauce or mayo. There are endless sauce variations that would pair well with it!
Gravlax vs. smoked salmon
Gravlax and smoked salmon look similar where the fish looks raw, the salmon stays a vibrant orange and served cold. There are differences in preparation and taste, though similar in texture. Smoked salmon is typically salt brined and then cold-smoked. Traditional gravlax, on the other hand, is not smoked and is cured with salt, sugar, and dill.
So easy to make!
Once you learn how to make gravlax, it is life-changing. You can make this anytime you can get your hands on salmon. When it’s homemade, you know exactly how much seasoning goes into your food. Plus, it feels good to make a dish that seems gourmet but it is so easy to make!
It takes less than 10 minutes to prepare and the rest of the time is waiting for it to magically cure in the fridge.
Aside from salt, sugar, and dill, my version has additional ingredients such as citrus zests and alcohol to bring extra brightness to the fish. I have used vodka in my recipe, but feel free to swap with white wine or dry vermouth. Having used both in the past, the results are consistent. I also added kaffir lime leaves to infuse as much citrus notes into the fish. The kafir lime leaves can be found at many Asian grocery stores and best kept in the freezer. Of course, you can leave it out if you cannot find it. Sugar in the cure is a must as a straight salt brine results in overly salty gravlax and balances out the flavours more.
I would suggest using the tailpiece of a salmon as it has fewer bones and remove the skin ahead of time. You can use any variety of salmon such as Atlantic salmon, or wild sockeye salmon.
The photos are a collection of gravlax that I have made over time, so the size of the salmon filets may differ, but it was more or less about 1 pound, as stated in the recipe.
Salmon gravlax preparation
The 4 steps to making salmon gravlax are:
- Add the salt and sugar mix to both sides of the fish
- Let the fish cure overnight in the fridge. Flip once if needed to distribute the liquid
- Rinse off the cure and pat dry
- Cut and serve!
You can optionally not rinse the cure from the fish. I find the results from a quick rinse creates a less salty gravlax.
Tips:
- Gravlax is best made the night before serving it. I would keep the cure on the fish no more than 12 hours. If the salmon is cured for a few days in the liquid, a lot of moisture is drawn out of the salmon resulting in a jerky-like texture.
- It is best to add the fish in a glass container with an airtight lid for curing. If you do not have one, you can place the salmon in a ziplock or plastic bag (see picture).
- Grating beets on the salmon before curing also creates a beautiful red hue from the beets and looks gorgeous when you cut into it.
RECIPE
Easy Salmon Gravlax Recipe
Ingredients
- 1 pound of skinless salmon, bones removed
- ¼ cup of salt
- ¼ cup of sugar
- Zest of ½ an orange, lime, and lemon
- A few sprigs of dill
- 2 kaffir lime leaves, ripped
- ¼ cup of vodka
Instructions
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Place the salmon in a glass container, or a non-reactive bowl.
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In a separate bowl, add salt and sugar and mix well.
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Pat the salt and sugar mixture on both sides of the salmon.
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Add the zest of the lime, lemon, and orange on the top side of the salmon, followed by dill and kaffir lime leaves.
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Add vodka. Cover the glass container and refrigerate overnight.
Serving time
-
Remove the salmon from the fridge, discard the liquid, and rinse the salmon under cold water to rinse any cure left on the salmon. Pat the salmon dry with a towel or paper towel.
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Slice to the desired size and enjoy!
Recipe Notes
After a few hours of the salmon curing, gently flip the container or shake to distribute the liquid. Keep leftover gravlax in an airtight container and refrigerate.
Salmon gravlax
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