Real Food Kosher

It's time for kosher to get real.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
  • Recipes
  • Passover
  • Contact

How to Make Gravlax

September 13, 2010 By Lisa Rose 15 Comments

I may receive a commission if you purchase through links in this post.
Facebook13
Twitter0
Google+0
LinkedIn0
Pinterest38

Sliced gravlax

Gravlax is salt cured salmon and yes- you can make it at home. Gravlax needs a few ingredients, minimal prep, and time. I usually prefer raw or cured fish to cooked – I enjoy its smooth texture and clean, vibrant flavor. Most cooked fish dishes do better served immediately (a perfectly poached salmon is an exception). There is no “overcooking” with gravlax.

Before the era of refrigeration it was common to preserve fish and fish eggs by drying, salting, and/or fermenting (see my recipe for Bottarga (salt cured fish roe) Pasta for another example). With gravlax, the salt breaks down and tenderizes the protein in the muscle fibers of the salmon and the weight compacts the flesh.

The basic recipe calls for salt, sugar, and dill. Some will add a few tablespoons of brandy or vodka. The Nourishing Traditions cookbook uses whey (the watery part of milk that separates from the curd). I’ve seen a wide range for the salt to sugar ratio from two and a half parts sugar to one part salt, equal amounts of each, or more salt to sugar. Experiment with additional spices like coriander seeds, caraway seeds, fennel seeds, and lemon zest,. Most gravlax recipes call for a 24 hour curing period, but it can go longer- it will become drier as it cures.

Steps of making gravlax

Gravlax – Salt Cured Salmon
Perfect for a make-ahead dish. Other fish like snapper, bass, and arctic char can be used. Serve with lemon wedges and mayonnaise, mustard sauce, or yogurt-dill sauce.

1 3-pound center cut salmon fillet
1 large bunch of fresh dill or fennel fronds
1/4 cup sea salt
1/4 cup Rapadura or other sugar
2 tablespoons peppercorns
1 tablespoon fennel, caraway, or coriander seeds (optional)
1 tablespoon vodka, brandy, or gin (optional- use less salt if doing so) or 1/4 cup whey

1. Cut the salmon fillet crosswise in two equal pieces to create a “sandwich.”
2. Lay the fillets skin side down on parchment paper.
3. Sprinkle the salmon with the spices and spirits/whey if using. Lay the dill over one of the fillets.
4. Sandwich the fillets together and wrap tightly with plastic wrap or aluminum foil.
5. Place on a dish and cover with a heavy weight (like heavy cans).
6. Refrigerate for 2 days or more, turning it every 12 hours.
7. Slice thinly to serve.

This post is linked to The Healthy Home Economist | Monday Mania, Simply Sugar and Gluten-Free | Slightly Indulgent Tuesday, A Moderate Life | Hearth and Soul,  GNOWFGLINS | Tuesday Twister, and Kelly the Kitchen Kop | Real Food Wednesday.

More from my site

  • Fennel, Dandelion Greens, and Grapefruit SaladFennel, Dandelion Greens, and Grapefruit Salad
  • Raw Coconut Yogurt – Dairy-FreeRaw Coconut Yogurt – Dairy-Free
  • Watermelon Radish CarpaccioWatermelon Radish Carpaccio
  • Bottarga Squash (Grain-Free)Bottarga Squash (Grain-Free)
  • Roasted Moroccan Carrot and Orange SaladRoasted Moroccan Carrot and Orange Salad
  • New Recipe: Three Ingredient Yogurt Sauce (Amazing on Salmon)New Recipe: Three Ingredient Yogurt Sauce (Amazing on Salmon)

Filed Under: Breakfast, main dish, Recipes Tagged With: fish, raw, salmon

Thrive MarketThrive Market
"PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog." I only endorse products that align with the ideals of Real Food Kosher and that I believe would be of value to my readers.
Read my Privacy Policy here.

Comments

  1. Miz Helen says

    September 14, 2010 at 2:36 pm

    When we visit family in Oregon, we eat as much fresh Salmon as we can hold. I wish I had your recipe right now.

    Reply
  2. Christy says

    September 15, 2010 at 2:16 pm

    I love learning new ways to prepare a food – I would not of thought to cure my own fish! Thanks for linking this to the hearthn’soul blog hop!

    Reply
  3. Butterpoweredbike says

    September 15, 2010 at 5:17 pm

    This is one of those things that once I discovered how easy it was to make at home, I’ve never since bought it from the store. Cured salmon is one of my favorite dishes, and it saves a lot of money to make it yourself. Thank you for sharing this recipe with Hearth and Soul.

    Reply
  4. girlichef says

    September 17, 2010 at 11:44 am

    Wonderful method!! I haven’t made gravlax in years, but I’m really craving some now. Beautiful, thanks for sharing w/ the hns hop this week =)

    Reply
  5. Carachi says

    September 18, 2010 at 7:27 pm

    Just a note, as it was not mentioned in the post: “Gravlax” is the swedish word for cured salmon. Hence “gravad lax” (the practice of curing salmon) is a traditionally swedish way of preparing the fish.
    Is is traditionally done with suger, salt, pepper and dill, and eaten with boiled potatoes and “gravlaxsås” (a kind of mayo like sauce with lots of sweet mustard, dill and oil but without the eggs).
    Just so you know. 😉

    Reply
    • Lisa says

      September 19, 2010 at 3:26 am

      Thank you for sharing the additional info!

      Reply
  6. Brenna says

    January 8, 2011 at 11:49 pm

    Looks like you used wild king salmon for this one! Delicious, I can’t wait to share this recipe/post!

    Reply
  7. Vivian says

    February 20, 2011 at 5:16 pm

    I love to make Gravlax too. I’ve used the same basic recipe with honey substituting for the sugar to make an SCD (Specific Carbohydrate Diet) version. Yum.

    Reply
    • Lisa says

      February 20, 2011 at 11:13 pm

      I’m going to try it with honey next time – thanks for the tip!

      Reply
      • Hannah says

        April 3, 2016 at 6:04 pm

        How did the grav lax work with honey? Will it be tasty if I use kosher salt, honey, dill and peppercorn.

        Reply
        • Lisa Rose says

          April 4, 2016 at 8:37 am

          Hannah – I actually haven’t tried with the honey yet! I’ve been sticking to raw sugar because it’s traditionally used for curing. The amount is so minimal I don’t really worry about it. But if you do try with the honey, please write back and let us know how it worked out!

          Reply
  8. sarena says

    June 18, 2013 at 5:24 am

    Is the sweetener necessary and also the alcohol and or whey?

    Reply
    • Lisa says

      July 22, 2013 at 7:19 pm

      Sarena,
      this is the traditional recipe that I’m working from and these ingredients were used for preserving it. But if you want to make it with just salt, that works as well.

      Reply
  9. Rivkah says

    April 19, 2014 at 10:48 pm

    You mention using less salt if adding the alcohol…how MUCH less salt would you recommend?

    Reply

Trackbacks

  1. Slightly Indulgent Tuesday; 9/14/10 : Simply Sugar & Gluten-Free says:
    March 5, 2011 at 11:00 pm

    […] Ice Cream)22. Finding Joy in My Kitchen (Cherry BBQ Sauce)23. Ashlie@DelshadDuo (Honey Cake)24. Lisa @ Real Food Digest (How to Make Gravlax)25. Laura@I’m Losing It Here (Baked Chiles Rellenos)26. Tiffany @ The Coconut Mama – […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

Free PDF when you Subscribe!

Passover Recipes eBook
SIGN UP FOR BLOG UPDATES!
I agree to have my personal information transfered to MailChimp ( more information )
Join over 3.000 visitors who are receiving our newsletter and learn how to optimize your blog for search engines, find free traffic, and monetize your website.
We hate spam. Your email address will not be sold or shared with anyone else.
Thrive MarketThrive Market
Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
Click here to learn more.

Support the Blog, Shop on Amazon!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2021 · Real Food Kosher