Homemade Salmon Gravlax Recipe

A classic cured salmon seasoned with a simple salt, sugar, pepper and dill cure for a delicate, silky gravlax.

Prep Time 10

Total Time 2 10

Servings 16 servings

In a large bowl combine the coarse sea salt, granulated sugar, crushed peppercorns, chopped fresh dill leaves, and the lemon zest; mix until evenly distributed.
On a large sheet of plastic wrap spread half of the cure mixture into a rectangle roughly the size of the salmon side.
Place the salmon skin-side down on top of the spread cure, then evenly cover the flesh with the remaining cure mixture.
Wrap the salmon tightly in the plastic wrap and place it in a rimmed pan to catch any liquid.
Refrigerate and let the salmon cure for 48 hours, turning the pan over or draining and rewrapping once if a lot of liquid accumulates.
After 48 hours, unwrap the salmon, rinse off the cure thoroughly under cold running water, and pat dry with paper towels.
Using a sharp slicing knife, thinly slice the gravlax on a bias and serve with assorted crackers, bagels, breads, cream cheese and vegetables.

You can make this up to 2 days ahead of serving.
Keep gravlax tightly wrapped and refrigerated under 40°F.
You may freeze tightly wrapped gravlax for up to 2 months and thaw in the refrigerator for 1 day.
Keeping the fillet whole and slicing to order preserves freshness.
Optional spices to add to the cure include cumin, turmeric, fennel, celery seeds, or coriander.