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
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.
When we visit family in Oregon, we eat as much fresh Salmon as we can hold. I wish I had your recipe right now.
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!
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.
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 =)
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. 😉
Thank you for sharing the additional info!
Looks like you used wild king salmon for this one! Delicious, I can’t wait to share this recipe/post!
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.
I’m going to try it with honey next time – thanks for the tip!
How did the grav lax work with honey? Will it be tasty if I use kosher salt, honey, dill and peppercorn.
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!
Is the sweetener necessary and also the alcohol and or whey?
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.
You mention using less salt if adding the alcohol…how MUCH less salt would you recommend?