Appetizers & Starters

Gravlax

Name: Gravlax
Prep time: 20 min
Yield: 10 servings
Cuisine: Scandinavian
Ingredients: 2 lbs Fresh Sashimi-Grade Salmon Fillet (skin-on); 0.5 cup Kosher Salt; 0.5 cup Granulated Sugar; 2 tbsp White Peppercorns, crushed; 2 bunches Fresh Dill, roughly chopped; 2 tbsp Aquavit or Vodka

Indulge in the buttery, melt-in-your-mouth texture of traditionally cured salmon infused with the bright aroma of fresh dill and a hint of white pepper. This effortless recipe yields a sophisticated delicacy that outshines any store-bought alternative, perfect for serving on rye bread or bagels.

Prep

20m

Cook

—

Serves

Calories

165kcal

Qty	Ingredient
2 lbs 900 g	Fresh Sashimi-Grade Salmon Fillet (skin-on)
0.5 cup 140 g	Kosher Salt
0.5 cup 100 g	Granulated Sugar
2 tbsp 12 g	White Peppercorns, crushed
2 bunches 120 g	Fresh Dill, roughly chopped
2 tbsp 30 ml	Aquavit or Vodka

How to Make Gravlax

Step 1. Check the salmon fillet for any pin bones and remove them using tweezers. Pat the fish completely dry with paper towels.

Step 2. In a medium bowl, combine the salt, sugar, and crushed white pepper to create the curing mix.

Step 3. Lay out a large piece of plastic wrap. Place half of the chopped dill on the plastic wrap in a shape roughly the size of the salmon fillet.

Step 4. Rub the salmon on both sides with the Aquavit or vodka, then coat the flesh side generously with the salt and sugar mixture.

Step 5. Place the salmon skin-side down onto the bed of dill. Cover the top (flesh side) with the remaining dill.

Step 6. Wrap the salmon tightly in several layers of plastic wrap. Place it in a shallow dish or rimmed baking sheet.

Step 7. Place a second smaller tray or a flat board on top of the wrapped salmon and weigh it down with a few heavy cans or a brick.

Step 8. Refrigerate for 36 to 48 hours. Flip the salmon package every 12 hours to ensure even curing.

Step 9. After curing, unwrap the salmon, discard the liquid and dill, and quickly rinse the fish under cold water to remove excess salt. Pat dry.

Step 10. Using a very sharp carving knife, slice the gravlax into paper-thin translucent slices at an angle, leaving the skin behind.

·
Always use 'sashimi-grade' or high-quality frozen-then-thawed salmon to ensure it is safe for raw consumption.
·
Don't be afraid of the liquid that accumulates in the dish; this is the brine created by the salt drawing moisture out of the fish.
·
For the best texture, use a long, flexible slicing knife and keep the slices as thin as possible.
·
Serve with a traditional mustard-dill sauce (hovmästarsås) for the most authentic experience.

Frequently Asked Questions

How long does homemade gravlax last?

Stored in an airtight container in the refrigerator, gravlax will stay fresh for up to 5 days.

What is the difference between lox and gravlax?

Lox is typically salt-cured salmon, while gravlax is cured with a mix of salt, sugar, and heavy amounts of dill. Neither is smoked, unlike smoked salmon.

Can I freeze gravlax?

Yes, you can freeze gravlax for up to 2 months. Wrap it tightly to prevent freezer burn.

Do I have to use alcohol?

The Aquavit or vodka helps distribute the flavors and acts as a mild preservative, but it can be omitted if preferred.