Easy Homemade Salmon Gravlax Recipe (No Cooking, 48 Hour Cure & Step-by-Step Tips)
This easy homemade salmon gravlax recipe is a simple, no‑cook way to create a beautifully cured salmon using salt, sugar, and fresh dill. Perfect for brunch recipes, festive appetizers, or a classic gravlax bagel, it’s a healthy and elegant dish ideal for Christmas, Mother’s Day, or any special occasion. With just a 48–72 hour cure, you’ll have flavourful, Scandinavian-style cured salmon that’s perfect for breakfast brunch spreads or as a delicious bagel topping.
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Servings: 20
Equipment
Ingredients
- 1 side of salmon (approximately 1kg)
- 40 grams Fresh dill
- 200 grams Sea salt flakes
- 150 grams caster sugar
- 3 lemons (zested)
- 1 tablespoon Cracked black pepper
Instructions
- Prepare the cure: Add the salt, sugar, half of the dill, and the zest of 2 lemons to a food processor. Blend for about 1 minute until you have a bright green, slightly wet cure.
- Check the salmon: Run your fingers over the salmon to check for any bones. If you feel any, remove them carefully using fish tweezers or pliers. Cut the side of salmon in half so you have two equal-sized pieces.
- Apply the cure: Place the salmon pieces skin-side down. Evenly rub the cure over all the exposed flesh, ensuring it is fully covered.
- Assemble and wrap: Sandwich the two pieces together, flesh side to flesh side. Wrap tightly in cling film, then use a cocktail stick to poke a few small holes to allow excess liquid to escape.
- Weight and refrigerate: Place the wrapped salmon in a deep tray to catch any liquid released during curing. Put another tray or board on top and weigh it down (a few tins of beans work perfectly).
- Cure the salmon: Refrigerate for 48–72 hours, turning the salmon every 12 hours for an even cure.For a firmer texture, cure for 72 hoursFor a softer texture, cure for 48 hours
- Rinse and dry: Once cured, remove the salmon from the fridge. Unwrap and scrape off the cure mixture, then rinse briefly under cold water to remove any remaining cure. Pat completely dry with kitchen paper.
- Finish with dill and lemon: Finely chop the remaining dill (20g) and zest the final lemon. Sprinkle evenly over the cured salmon.
- Slice and serve: Using a very sharp knife, slice the gravlax thinly on the diagonal. Serve immediately or store in the fridge until ready to enjoy.
Notes
- Use the freshest salmon possible – As this is a no-cook recipe, high-quality is recommended for best flavour.
- Adjust curing time to your preference –
48 hours = softer, more delicate texture
72 hours = firmer, more traditional gravlax texture
- Don’t skip turning the fish – Turning every 12 hours helps the cure distribute evenly for consistent flavour and texture.
- Expect liquid release – The salt will draw moisture out of the salmon during curing, so always use a deep tray to catch any liquid.
- Slice thinly for the best results – Use a very sharp knife and cut on a diagonal for classic gravlax-style slices.
- As the tail is thinner than the rest of the fish it will be firmer than the rest