Cured Salmon Gravlax

Cured Salmon Gravlax is a Scandinavian delicacy that transforms fresh salmon into a luxurious appetizer through a simple yet refined curing process. With just salt, sugar, dill, and aromatic spices, you can achieve a silky, deeply flavored gravlax that rivals what you’d find in high-end restaurants. Perfect for festive platters, elegant brunches, or gourmet entertaining, this recipe delivers incredible flavor with minimal effort — and no cooking required.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Restaurant-Quality at Home – Impress guests with a gourmet dish that looks and tastes professionally made.
• Simple Ingredients, Maximum Flavor – Just a handful of fresh ingredients create a rich, aromatic cure.
• No Cooking Needed – The curing process naturally transforms the salmon, making it ideal for effortless entertaining.
• Customizable Taste – Control the cure intensity and seasoning to suit your preference.
• Perfect for Celebrations – Serve as a show-stopping starter for holidays, brunch boards, or canapé platters.

Ingredients Needed

For the Gravlax

• 1 kg / 2 lb fresh sashimi-grade salmon fillet, skin on and bones removed (high quality is essential)
• 250g / 8 oz rock salt (coarse texture works best for curing)
• 250g / 8 oz white sugar (balances the salt and enhances texture)
• 1 cup fresh dill, roughly chopped (one generous bunch)
• 1 tbsp whole white peppercorns, lightly crushed for aroma

For the Mustard Cream Sauce

• 1/2 cup (125 ml) heavy or thickened cream
• 1/3 cup Dijon mustard (or a hot mustard for extra kick)
• 2 tsp dry mustard powder
• Salt and pepper, to taste

To Serve

• Thin rye bread slices, crispbread, or artisan crackers
• Lemon wedges for freshness
• 1/4 cup fresh dill, chopped, for garnish

How to Make Cured Salmon Gravlax

Step 1 – Prepare the Cure

Crush the peppercorns using the side of a chef’s knife or a mortar and pestle. In a bowl, mix the crushed pepper, rock salt, sugar, and chopped dill. This aromatic mixture is what will draw moisture out of the salmon and infuse it with flavor.

Step 2 – Wrap and Layer

Lay two overlapping sheets of cling film on your work surface. Spread half of the curing mixture onto the wrap, shaping it roughly to the size of the salmon. Place the salmon fillet on top, skin-side down. Cover the surface of the salmon evenly with the remaining cure.

Step 3 – Seal and Weight

Wrap the salmon tightly in the cling film, ensuring no gaps remain. Place it in a shallow dish or tray. Lay a flat board or plate over the top and add weights (such as canned goods) to apply gentle pressure — this helps the cure penetrate evenly.

Step 4 – Cure in Stages

Refrigerate for 12 hours. Some liquid will pool in the dish — this is normal. Turn the salmon over, reapply the weights, and return to the fridge. Repeat this flip-and-weight process every 12 hours. For a medium cure with a perfectly balanced flavor and buttery texture, cure for a total of 36 hours.

Step 5 – Rinse and Dry

After curing, unwrap the salmon and gently scrape off the curing mixture. Rinse briefly under cold water, then pat completely dry. For best results, place the uncovered salmon back in the fridge for 3–12 hours — this additional drying time allows the flesh to firm and the flavor to settle beautifully.

Step 6 – Garnish and Slice

Sprinkle fresh dill over the surface. To serve, use a sharp knife to slice the salmon at a shallow angle into thin, translucent slices. Glide the knife just above the skin, leaving it behind — it’s not meant to be eaten.

Mustard Cream Sauce

In a bowl, whisk together the cream, Dijon mustard, mustard powder, salt, and pepper. Taste and adjust — it should be creamy with a subtle tang. Serve alongside with lemon wedges so guests can brighten their portion to taste.

Serving and Storage Tips

• Presentation: Arrange slices on a chilled platter with fresh dill, lemon wedges, and crisp rye bread or crackers.
• Pairing Ideas: Elevate with capers, pickled red onions, or microgreens for an elegant touch.
• Storage: Keep tightly wrapped in the refrigerator for up to 5 days. Do not freeze once cured — it affects texture.
• Make-Ahead: Prepare 1–2 days in advance for effortless entertaining.

Helpful Notes

• For a lighter cure (more tender, sashimi-like), reduce curing time to 24 hours.
• For a stronger, firmer gravlax, extend to 48 hours.
• Add juniper berries or citrus zest to the cure for a flavored twist.
• Always use sashimi-grade salmon — texture and safety matter.

Conclusion

This Cured Salmon Gravlax is a stunning addition to any gourmet spread — elegant, flavorful, and surprisingly simple to prepare. With just a few fresh ingredients and a bit of patience, you’ll create a refined dish that looks as though it came straight from a fine dining menu.
If you try this recipe, leave a comment and a star rating below — I’d love to hear your twist on it!
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Frequently Asked Questions

Can I use frozen salmon?

Yes — but only if it was previously frozen sashimi-grade salmon. Thaw completely and pat dry before curing.

How do I know when it’s properly cured?

The flesh should feel firmer to the touch, slice cleanly, and have a glossy, translucent appearance.

Can I make it without mustard sauce?

Absolutely. Gravlax pairs beautifully with crème fraîche, herbed yogurt, or a simple lemon drizzle.

Can I make it gluten-free?

The gravlax itself is naturally gluten-free — just serve it with gluten-free crackers or cucumber slices.

Why did my salmon turn too salty?

This can happen if cured too long or if the salt-to-sugar ratio was altered. Stick to the cure time and proportions for perfect balance.