How to Make Gravlax

Gravlax, or Scandanavian cured salmon, is truly a breeze to make. Simply cured with salt and sugar, patience is the hardest step! The salmon must sit in the refrigerator for 3-4 days until it’s ready to slice. It’s definitely worth the wait.

You’ll definitely impress your guests when you reveal that this beautiful, sliced dry brine salmon was made in your own kitchen. It’s truly a luxury item you can make at home! Check out how to make gravlax for your next breakfast or brunch guests.

Why You Must Make this Gravlax Recipe

• It’s super easy with minimal ingredients. It just requires patience as it “cures.”
• You can control the seasonings.
• Everyone will be amazed that this homemade salmon gravlax came out of your kitchen!

Our 4th of July menu was anything but classic Americana fare: Brazilian cocktails, Scandinavian cured salmon, grasshopper pie, plus something to throw on the grill. Certainly a mish-mash of recipes from across the globe. But I had my reasons for such a menu. We gather with our neighbors each Independence Day for a pitch-in dinner and fireworks.

It’s the perfect time to test out some recipes for the blog, like this gravlax. My friends, unlike my family, will eat anything and they are so proficient at giving me quotable reviews. This is definitely an improvement over the “good stuff” or “you don’t have to make this again” that I get from my crew. Plus they are actually interested in HOW to make gravlax, not just eating it!

How to Make Gravlax AKA Cured Salmon

The first gravlax recipe goes back to the Middle Ages when fishermen salted salmon and buried it in the sand to ferment. Nowadays, salmon fillets are coated with a salt and sugar mixture then topped with dill sprigs. Mine received a sprinkle of Cognac before hanging out in the fridge for half a week. The fillets were weighted down (I used two cast iron popover pans), then flipped every 12 hours. The salmon is eventually cured via osmosis.

1. Line your baking sheet as directed.
2. Place salmon on the baking sheet, skin side down. Remove any bones.
3. Mix together the dry brine ingredients. Sprinkle over fillets. Place dill over salmon, then drizzle with Cognac.
4. Cover with plastic wrap, then top with another baking sheet. Place a heavy object on the top baking sheet.
5. Every 12 hours, flip the salmon pieces and cover them with new plastic wrap. Continue for a total of 3-4 days.
6. To serve, scrape off dill and spices. Pat dry. Slice thin pieces on the diagonal.

Tips for Making Gravlax

Minimal ingredients plus an easy recipe make this a must-make dish! The only requirement is patience as it will be 3 days before you can dig in!

• Use high-quality salmon. I go to my fishmonger instead of the grocery store for the best, freshest salmon available. I find some grocery store salmon can be mushy and you do not want those results.
• Don’t overdo the dill. A subtle flavor is nice, but it shouldn’t dominate the seafood flavor. Other herbs and spices used are fennel, anise, coriander, caraway, and citrus.
• PRO-Tip: Adding alcohol, like Cognac, is optional. It adds complexity to the flavor. Alcohol, like salt, is a flavor enhancer. Also used are vodka, gin, whiskey, and most notable, aquavit.
• Be patient. The salt mixture needs time to penetrate the seafood and draw out the moisture, thus preserving it. It is worth waiting for!
• PRO-Tip: Put reminders on your calendar or phone to flip your salmon every 12 hours. I often place mine in a basement refrigerator and can forget when it’s out of sight.
• Use whatever you’d like to weigh down the salmon, bricks, a cast-iron skillet, or even books. The pressure helps keep the salt and sugar mixture in close contact with the fish.
• Slice as thin as you can from long end to long end at a slight angle. Use a very sharp knife for the best results. My slices weren’t as thin as I like.

I knew I had a winner when one of my guests commented, “Great smoked salmon,” with Bill chiming in, “I hope there’s more of this.” Yes, Mr. Picky Pants was eating raw, cured salmon…whoa. Maybe he will eat fennel again one day…or mint…or nuts…or pineapple. I can dream, can’t I? I’ve also made terrific canapes with Dorie Greenspan’s gravlax recipe.

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