Gravlax Recipe (Cured Salmon)
by Sommer Collier — last updated on Apr 15, 2025 
Make this delicious and effortless Gravlax Recipe from scratch and enjoy it on toast, bagels, or any way you love to use smoked salmon!
Simple Homemade Gravlax That Feels Fancy
This no-cook gravlax recipe is so easy to make and a serious game changer for brunch. In my opinion, this is the ultimate recipe for homemade gravlax and it takes only a few minutes to prep!
When it’s done you have a deliciously flaky, moist, and flavorful cured fish to enjoy on toast, bagels, and more! I am sure you’ll never want to buy the packaged version again.
Sommer’s Recipe Notes
This gravlax from scratch with a twist of gin is the newest brunch MVP. Trust me, it’s SO MUCH better than the store-bought version, and you can enjoy it on everything from bagels and eggs to pasta.
Why You’ll Love This Salted Salmon Recipe
- No-Cooking Required – I love how easy it is to put this dish together. All you need is to cure the salmon in the refrigerator and presto, you’re ready to dig in.
- Customizable – You can make this gravlax your own, and add or remove as many herbs as you want.
- Prep Friendly – This gravlax is perfect if you want to plan ahead, and it stays fresh and delicious in the fridge for days.
Delicious gravlax no longer needs to break the bank, and this recipe definitely brings the WOW factor to this elegant food.
Ingredient Notes and Tips
- Salmon – Use a whole fillet of wild-caught or farmed salmon with the skin on. Before you start the curing process, remove any small leftover pin bones with a tweezer.
- Kosher salt – Use a high-quality kosher salt for this recipe, as course salt is best for curing fish.
- Granulated sugar – Sugar also preserves the salmon, and balances the saltiness.
- Dill – Use fresh, coarsely chopped dill.
- Gin – I love to use a good quality gin or vodka because it really helps to reduce any fishiness that might arise as the salmon cures.
Recipe Variations & Dietary Swaps
- Beets – Blend raw beetroot together with remaining ingredients and cover your salmon flesh-side up in this beet mixture for a gorgeous red color and earthy taste.
- Citrus – Add a little bit of grated orange or lemon zest into the salt curing mixture for a fun refreshing twist.
- Herbs – Instead of dill, opt instead for fresh basil, tarragon, parsley, fennel seeds or cilantro.
- Sugar-free – Swap refined sugar with a sugar-free alternative.
- Alcohol-free – Omit the gin or vodka entirely, and replace with a splash of apple cider vinegar or lemon juice.
How to Make Gravlax
This recipe is super easy, but you definitely want to plan ahead. The salmon is coated in salt and herbs before being pressed and refrigerated, and will be soft-cured within 36 hours.
If you would like a heavier salt cure and a slightly denser texture, cure the salmon for up to 48 hours or even three full days. I usually remove mine at the 48 hour mark.
Find the full Gravlax recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place the slices in an airtight container and refrigerate until ready to use. Enjoy within 2 weeks of slicing. For the freshest flavor, I recommend using a vacuum sealer to lock in the Gravlax.
- Freezing Leftovers – You can freeze gravlax made with fresh salmon; however, it is not recommended that you re-freeze previously frozen fish. Wrap the cured fillet in plastic wrap, and place it in an airtight plastic zipper bag. Freeze for up to 2 months. To enjoy, thaw in the refrigerator overnight and use within a week.
What to Serve With Gravlax
Traditionally, gravlax is often served with a tangy honey mustard sauce, or a sour cream-based sauce with horseradish. I’ve also experienced it, in some parts of the world, served over a rye or pumpernickel bread with a good schmeer of salty butter and a sliver of gravlax on top.
However, you can use it in any way that you would normally use smoked or cured salmon. Enjoy it on bagels with cream cheese, and sandwiches and salads, over poached eggs or a cheesy egg scramble, on a charcuterie board, etc.
Use a very sharp knife to cut thin slices of salmon gravlax and top them off with crispy fried capers, sliced cucumber, lemon and a sprig of fresh dill!
We love to use homemade lox to make other salmon recipes like Smoked Salmon Dip and these Smoked Salmon Dip Deviled Eggs!
Frequently Asked Questions
Gravlax, also knows as graved salmon, is a traditionally Nordic dish, with salmon that is cured with salt, sugar and dill.
Yes, after 3 days (72 hours) the salted salmon will begin to break down too far and become mushy.
Definitely! Follow our easy recipe to make the best cured fish that is flavorful and completely safe. Salt is a natural disinfectant!
Like most tasty things, the key here is moderation. Gravlax does have a fairly high salt content. However, salmon is very nutritious and full of lean protein plus omega-3 fatty acids.
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Easy Gravlax Recipe
Ingredients
- 1.5-2 pounds whole salmon fillet farmed or wild-caught
- ½ cup kosher salt
- ½ cup granulated sugar
- ½ cup chopped fresh dill
- 1 teaspoon black pepper
- 3 tablespoons gin optional
Instructions
- Lay the salmon fillet out on a clean work surface. Feel the top of the surface of the salmon with your fingers. Check for any small pin bones that were not removed. Then use your fingertips or tweezers to pull out any lingering bones.
- Set out a small mixing bowl. Combine the kosher salt, granulated sugar, fresh dill, and pepper. Mix well.
- Drizzle the gin over the surface of the salmon fillet. Then rub the salt and sugar mixture over the entire surface of the salmon fillet including the skin side. Pile any remaining salt mixture on top of the fillet.
- Wrap the salmon fillet very tightly in plastic wrap. Then place it in a baking dish.
- Set a smaller container, about the length of the salmon fillet, on top of it. Then place something heavy in the container to press down on the salmon… I like to use bags of dried beans or canned goods. The idea here is to press the salt into the salmon for several days.
- Now place the baking dish in the refrigerator and leave it alone. The salmon will be soft-cured within 36 hours. If you would like a heavier salt cure and a slightly denser texture, cure the salmon for up to 48 hours or even three full days. I usually remove mine at the 48 hour mark.
- Unwrap the salmon fillet and rinse with cold water to remove the excess salt and sugar. Then pat it dry.
- Working with a sharp knife, slice the salmon at an angle, against the grain, into fine slivers. If you cured the salmon for only 36 hours and it’s very soft, you may want to cut slightly thicker slices to make cutting more manageable.
- Place the slices in an airtight container and refrigerate until ready to use.
I made it on my husband’s birthday. As the result, it was super delicious and my husband loved it so much.
I was looking for a new salmon recipe to try and this did not disappoint! It was so delicious — the whole family loved it!
So dang good! Thank you thank you for this recipe!
This is one of my absolute favorite recipes!! I make this salmon quite often, I am excited to have found this recipe because it uses some fresh herbs that I normally don’t use. It is in the fridge curing as I type this. I can’t wait to try it! thanks for posting!
I never knew how to make this, and I will now make it all the time! thank you for sharing this amazing recipe!