Salt-Cured Gravlax
This is a clean, reliable way to prepare salmon for breakfast or a cold spread. By balancing the weight of the salt and sugar, you create a firm, sliceable texture without ever needing to touch a flame.
Freshness is non-negotiable
Buy the freshest salmon fillet you can find, preferably center-cut and skin-on. You are eating this raw, so use fish meant for sashimi or raw preparations.
- Glass baking dish
- Plastic wrap
- Heavy canned goods or a brick for weight
- Very sharp carving knife
What goes in.
- 2 lbsalmon fillet, center-cut, skin-on
- 1/2 cupcoarse kosher salt
- 1/3 cupgranulated sugar
- 1 tbspcracked white peppercorns
- 1 large bunchfresh dill, stems and fronds chopped
The Osmotic Press
Applying steady weight to the fish while it cures forces the salt-sugar mixture into the fibers and keeps the flesh dense.
The method.
Prepare the cure
In a bowl, mix the salt, sugar, and cracked peppercorns until evenly combined.
Pack the salmon
Lay the salmon skin-side down in the glass dish. Spread the chopped dill over the flesh side, then cover entirely with the salt-sugar mix.
Weight the dish
Cover the dish tightly with plastic wrap. Place a smaller tray on top of the fish and weight it down with canned goods. Refrigerate for 48 hours.
Rinse and slice
Remove the salmon from the cure, rinse off the excess salt and dill under cold water, and pat dry with a paper towel. Slice paper-thin across the grain.
When it doesn't go to plan.
Turn the fillet over every 12 hours during the curing process to ensure even distribution of the liquid as it forms.
The fish will release a lot of liquid; do not be alarmed, this is the cure working.
Store the finished gravlax wrapped tightly in plastic; it stays viable for up to one week in the coldest part of your fridge.
The ones that keep coming up.
How do I know if it is cured enough?
The flesh should feel firm to the touch, similar to a ripe avocado, and appear slightly translucent or 'cooked' by the salt.
Can I use table salt?
Avoid it. Fine salt cures too quickly and can make the exterior of the fish mushy or overly salty.