gravlax

Gravlax

Fresh salmon is cured with a mixture of salt, sugar, and fresh dill, then pressed and refrigerated for several days. The curing process draws out moisture while concentrating flavor, transforming the fish into a silky, firm-textured delicacy with a clean, herbaceous taste.

As the salmon cures, the salt and sugar penetrate the flesh, enhancing its natural richness and preserving it without cooking. After curing, the fish is thinly sliced and often served with mustard sauce, rye bread, or accompaniments that complement its delicate flavor. The preparation emphasizes careful curing, balance of seasoning, and quality ingredients.

Print Recipe
Prep Time: 15 minutes
Cure Time: 3 days
Total Time: 3 days 15 minutes
Seafood
Eastern European
Servings: 2

Equipment

  • 2 baking dishes

Ingredients

  • 1 lb. Atlantic salmon, center cut
  • ⅓ cup light brown sugar, packed
  • ¼ cup kosher salt, 2 Tbsp. if using table salt
  • 3 Tbsp. brandy
  • chopped dill

Instructions 

  • Combine salt and brown sugar in a bowl.
  • Place salmon, skin side down, in a baking dish.
  • Pour enough brandy over salmon to moisten.
  • Cover salmon with the salt and sugar mixture and rub in well.
  • Top with chopped dill and cover the salmon with plastic wrap.
    gravlax ready to cure
  • Place a second baking dish or plate on top of the plastic wrap and weigh down with cans to press the salmon.
  • Store the baking dish in the refrigerator for three days. Every 24 hours, uncover the salmon and baste with the juices that have come out of the curing fish.
    gravlax curing
  • After three days, remove from the refrigerator, uncover, and remove excess dill from the top. Set the finished gravlax on paper towels to pat dry.
    gravlax
  • Using a long carving knife, slice evenly on an extreme bias to get long, thin slices.
  • Serve with brown bread, crème fraîche, minced shallots, sliced cucumber and radish, and chopped chives.