Ingredients
Instructions
- Check the salmon carefully for pin bones and remove them.
- Mix salt, sugar and pepper. Rub the mixture over the salmon and cover with dill.
- Wrap tightly, place in a dish under a light weight and refrigerate for 24 to 36 hours, turning once.
- Unwrap, scrape away the cure and slice thinly. Serve chilled.
Kitchen note: Salmon thickness varies, so check the thickest part and adjust cooking time as needed. For cured, smoked or other ready-to-eat preparations, keep fish properly chilled and follow local food-safety guidance.
Why you'll like this recipe
- Salt, sugar, dill and time create the classic Scandinavian flavor.
- The hands-on work is short even though the cure takes a day or more.
- Thin slicing makes a small amount go a long way for brunch or starters.
Tips for better results
- Use salmon specifically suitable for raw or cured preparation and follow local food-safety guidance.
- Turn the wrapped salmon once during curing so the cure distributes evenly.
- Use a long, sharp knife and slice on a shallow angle for thin pieces.
What to serve with it
Serve chilled with mustard-dill sauce, rye bread, crispbread, potatoes or cucumber.
Storage
Keep gravlax well chilled and tightly covered. Because it is a cured, ready-to-eat fish preparation, follow the storage guidance for the salmon you purchased and your local food-safety recommendations.
Common questions
How long does gravlax need to cure?
This recipe is written for 24 to 36 hours in the refrigerator. A longer cure generally gives a firmer, more seasoned result.
Can I use any salmon for gravlax?
Use salmon specifically suitable for raw or cured preparation and follow the food-safety guidance where you live. Curing is not the same as cooking.