Easy Salmon Gravlax Recipe

Gravlax is made with fresh salmon, cured in salt and herbs to create a delicate texture that feels like a true luxury. It’s easy to make at home for a fraction of the cost, and the process is simpler than you’d expect.

For a Japanese-inspired cured salmon, check out my Cured Salmon recipe. Craving more sushi-grade fish recipes? Then you have to try my Hamachi Crudo, Smoked Salmon Tartare, and Tuna Poke Bowl next!

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Gravlax is thinly sliced cured salmon with a clean, delicate flavor and a silky texture. This recipe keeps the balance just right so the salmon is well-seasoned without being overly salty. It’s a great starting point if you’re new to curing fish.

What is Gravlax?

Gravlax is a traditional Scandinavian preparation of salmon that’s cured with salt, sugar, and fresh dill. Instead of cooking the fish, the cure draws out moisture and firms up the texture over time, giving it that signature silky, sliceable finish. The name comes from the Nordic words “grav,” meaning buried, and “lax,” meaning salmon, a nod to how it was originally preserved.

Gravlax vs Lox

The difference between lox and gravlax comes down to how the salmon is cured and flavored. Lox is typically cured in a salt-heavy brine and sometimes smoked, which gives it a stronger, saltier flavor. Gravlax, on the other hand, is dry-cured with salt, sugar, and fresh dill, and is never smoked, resulting in a more delicate, herb-forward flavor that sits somewhere between sashimi and smoked salmon.

How is gravlax different from smoked salmon?

Although they have similar textures and flavors, cured salmon gravlax and smoked salmon use different techniques. Smoked salmon is brined and smoked. Whereas gravlax is seasoned, tightly wrapped, and then refrigerated.

How to Prevent Salty Gravlax

One of the biggest issues with gravlax is ending up with salmon that’s too salty. This usually comes down to using the wrong salt-to-sugar ratio or curing for too long.

The key is to use equal parts salt and sugar and measure based on the weight of the salmon. A good rule is to use about 15% of the salmon’s weight in salt and sugar combined, which keeps the fish properly cured without overpowering its natural flavor.

If you don’t feel like doing the math, I’ve already measured everything out in the recipe below so you can follow along with confidence.

Tools You’ll Need

• Saran wrap
• ¼ Baking sheet, or casserole dish

• Salmon – You can use a filet or a whole slab of salmon; it can be Atlantic, king, or sockeye. Just ensure that it is sushi grade, skin on, and about 1¼ inches thick. You will need a total of 1¼ pounds.
• Kosher salt – I use the Diamond Crystal brand. It’s essential to use coarse salt when making gravlax as table salt is too fine.
• Light brown sugar – The sugar helps to break down the fibers in the fish so it has a more delicate texture.
• Freshly cracked black pepper – Sometimes this ingredient is excluded but I love the flavor it adds to the dish. A small amount is added so as not to strip the fish of its delicate flavor.
• Red chili flakes – Adds a bit of spice.
• Smoked salt – For a slightly smoky flavor.
• Dill – Roughly torn, long stems discarded. Aside from sugar and salt, this is the one ingredient that is essential for a traditional gravlax recipe.

Season Salmon

Combine salt, sugar, black pepper, chili flakes, and smoked salt in a bowl and whisk to combine.

Then pat dry the salmon to rid of excess moisture. Place two long pieces of saran wrap on a clean working surface, overlapping each one like a cross. Spread ⅓ of the mixture onto the wrap, about the same shape as the salmon. Top with ½ on the torn dill.

Place the salmon–skin side down–on top of the mixture, then pour the remaining salt mixture on top. Top with remaining dill.

Wrap and Refrigerate (Cure Salmon)

Wrap tightly, making sure there are no air pockets. Then place in a ¼ baking sheet or casserole dish. Carefully top with heavy cans or if you have, ankle weights because this will encourage the release of moisture.

Place in the refrigerator for 1-3 days (depending on the thickness of the salmon), flipping every twelve hours. The salmon pictured is about 1¼ inches thick and I cured it for 48 hours. If your salmon fillet is thicker, then you will want to cure it for longer, but for no longer than 3 days.

If you notice liquid pooling in the baking sheet, that’s to be expected in this gravlax recipe.

Slice and Serve

Remove the saran wrap and rinse the cured salmon. Pat dry. Using a sharp knife, thinly slice against the grain at a 45° angle for wide, delicate slices that are tender and easy to eat.

Finally, serve with a toasted bagel topped with cream cheese.

How to Store Gravlax

Once cured and sliced, store gravlax in an airtight container in the refrigerator. Enjoy it within 3 to 4 days, as the texture and flavor are at their peak during that time.

If you’ve cured the salmon for a shorter time, plan to eat it sooner since it will be closer to raw. A longer cure will extend the shelf life slightly, but you should still keep it refrigerated and consume it within a few days.

For best results, keep the gravlax tightly wrapped or sealed to prevent it from drying out, and always use a clean knife when slicing to maintain freshness.

What to Serve With This Gravlax Recipe

Gravlax is most commonly served on a bagel with cream cheese, but it also pairs well with rye or pumpernickel bread for a more traditional approach. If you’re putting together a spread, try serving it with toasted baguette slices or crackers alongside fresh vegetables like cucumbers and radishes. You can also add it to a simple salad with greens like arugula, spinach, or kale for something a little lighter.

Looking for More Salmon Recipes?

• Gochujang Salmon with Pandan Rice
• Coconut Curry Salmon
• Miso Glazed Salmon Bowl
• Yuzo Salmon
• Sheet Pan Salmon

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