Recipe: Easy Homemade Salmon Gravlax
Gravlax is a Nordic favorite and a simple, tasty way to enjoy salmon. This recipe uses the classic Scandinavian method of curing with salt, sugar, and dill, giving you tender, delicious salmon that’s just the right mix of salty and sweet. Pair it with mustard-dill sauce, and it’s great for snacks, appetizers, or piling onto toast or bagels.
At Dawson’s, our sashimi-grade Atlantic salmon is ideal for making gravlax. Our salmon is meticulously pin-boned and comes with the skin on, ready for this recipe!
Ingredients:
- 1 side of salmon, skin on (you can use a smaller portion if needed, but ensure it has the skin)
- 300g cooking salt
- 300g sugar
- 1 bunch fresh dill
Method:
- In a bowl, mix together the salt and sugar.
- On a tray, spread half of the salt and sugar mixture evenly. Place the salmon, skin side down, on top of the mixture. Cover the salmon with the remaining salt and sugar mix, ensuring it’s fully coated. Lay the dill on top of the salmon.
- Place another tray on top of the salmon to weigh it down, then wrap everything tightly in cling film.
- Place the tray in the fridge and allow the salmon to cure for 48 hours.
- After 48 hours, remove the salmon from the fridge and rinse it well under cold water. Pat it very dry with paper towels.
- Slice the salmon thinly, leaving the skin behind. Note: the tail end may be a little saltier as it is thinner than the rest of the fillet.
- Any unsliced cured salmon will keep in the fridge for up to 2 weeks.
About Gravlax and Cured Salmon
Gravlax, derived from the Swedish “gravad lax,” meaning “buried salmon,” was originally made by fishermen who buried salmon in salt and other seasonings to cure it. This technique preserves the fish without cooking it, creating a raw texture and complex flavour. Unlike lox, which is cured solely in a salt brine and known for its intense saltiness, gravlax incorporates sugar and dill, producing a milder, more balanced taste.
Smoked salmon, on the other hand, is cured and then cold- or hot-smoked. Cold-smoked salmon has a silky texture like gravlax, while hot-smoked salmon is firmer and flakier. Each of these curing techniques brings out unique flavours in the salmon.
Ways to Enjoy Gravlax
Once you've mastered making your own gravlax, there are endless ways to enjoy it! Try it as a classic topping on bagels with cream cheese, capers, and red onion.
For a light and fresh appetizer, serve thinly sliced gravlax on rye or sourdough toast with a spread of mustard-dill sauce or horseradish cream, ricotta cheese and zucchini ribbons.
It also makes a beautiful addition to salads, adding a savory, buttery flavour alongside mixed greens, and a citrus vinaigrette.
We’d love to see your delicious creations—don’t forget to tag us and explore the blog for other great seafood recipes.