Curing Your Own Gravlax
This is a cold-cure process that draws moisture out of the fish, tightening the protein and concentrating the texture. You are looking for a firm, silk-like slice that holds its own on a board.
Start with the freshest fish you can find
Because this is a raw-curing process, source salmon that has been handled cleanly and kept at a stable, cold temperature. Remove all pin bones before you begin.
- Non-reactive glass or ceramic dish
- Plastic wrap
- Heavy canned goods or a brick for weight
- Chef's knife
What goes in.
- 2 lbsalmon fillet, skin-on, center-cut
- 1/2 cupcoarse sea salt
- 1/2 cupgranulated sugar
- 1 tbspwhole white peppercorns, crushed
- 1 bunchfresh dill, roughly chopped
Maintaining constant weight
The pressure applied by the weight is essential; it forces the cure into the flesh and expels excess moisture, transforming the soft texture into something sliceable.
The method.
Prepare the cure
Mix the salt, sugar, and crushed peppercorns in a small bowl until thoroughly combined.
Season the fish
Lay the salmon skin-side down in your glass dish. Pack the cure mixture over the flesh side, ensuring an even coating. Cover with the chopped dill.
Seal and press
Wrap the dish tightly in plastic wrap. Place a flat plate on top of the fish, then weight the plate down with cans. Refrigerate.
The wait
Turn the fillet over every twelve hours, keeping it weighted down. You will see the liquid rise to the surface; this is normal.
Finish
After forty-eight hours, unwrap the fish. Scrape off the cure and dill under cold water, pat it bone-dry, and slice as thin as possible against the grain.
Other turns to take.
Aquavit Cured
Add two tablespoons of aquavit or gin to the cure mix for a botanical scent.
Citrus Infused
Include the zest of one lemon and one lime in the salt-sugar mix for a brighter finish.
When it doesn't go to plan.
Slice at a shallow angle to get long, wide ribbons of fish.
If the fish is very thick, you may need an extra twelve hours in the fridge.
Keep the skin on during the cure; it acts as a base and keeps the fillet intact.
The ones that keep coming up.
How do I know if it is ready?
The fish will feel firm to the touch, and the color will deepen to a rich, jewel-toned orange.
How long will it keep?
Wrapped tightly, it stays fresh in the coldest part of your refrigerator for up to one week.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe