Gravlax / Cured Salmon Recipe
GRAVLAX / CURED SALMON RECIPE is a easy Scandinavian recipe that serves 4. 200 calories per serving. Recipe by Yussi Weisz on YouTube.
Prep: 24 hrs 20 min | Cook: PT0M | Total: 24 hrs 35 min
Cost: $18.20 total, $4.55 per serving
Ingredients
- 1 kilogram Salmon Fillet (skin on, pin bones removed, fresh)
- 100 grams Granulated Sugar (fine granulated)
- 100 grams Kosher Salt (coarse, non‑iodized)
- 1 teaspoon White Pepper (ground)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vodka (40% ABV, neutral flavor)
- 1 small Beet (grated or juiced, about 2 tbsp, for color)
- 30 grams Fresh Dill (loosely packed, chopped)
- 1 roll Plastic Wrap (for tightly wrapping the fish)
- 2 tablespoons Capers (rinsed, for garnish)
- 4 pieces Radish (thinly sliced, for garnish)
- 2 pieces Scallions (thinly sliced, for garnish)
- 2 tablespoons Parsley (chopped, for garnish)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling before serving)
Instructions
Make the cure
In a mixing bowl combine the sugar, salt, white pepper and black pepper. Add the vodka and beet juice, then stir until the mixture is slightly damp. Fold in the chopped dill.
Time: PT5M
Coat the salmon
Pat the salmon fillet dry with paper towels. Place it skin‑side down on a sheet of plastic wrap. Evenly spread the cure mixture over the flesh, pressing gently to adhere. Sprinkle a little extra dill on top if desired.
Time: PT5M
Wrap and weight the salmon
Wrap the coated salmon tightly in the plastic wrap, sealing the edges. Poke a few small holes through the wrap with a toothpick to let excess liquid escape. Place the wrapped fillet on a tray and set a heavy pan or canned goods on top.
Time: PT5M
First curing period
Transfer the tray to the refrigerator and let the salmon cure for 12 hours.
Time: PT12H
Temperature: 4°C
Flip and continue curing
After 12 hours, remove the weight, unwrap, flip the fillet, re‑wrap, and return the weight. Cure for another 12 hours (total 24 hours).
Time: PT12H
Temperature: 4°C
Finish and slice
Remove the salmon from the wrap, discard any excess cure, and pat the flesh dry with paper towels. Using a sharp knife, slice the salmon thinly on a bias, cutting against the grain.
Time: PT5M
Plate and serve
Arrange the slices on a serving board, drizzle with extra‑virgin olive oil, and garnish with capers, radish slices, scallions and parsley. Serve with rye bread, crackers, or alongside a cheese platter.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 20g
- Carbohydrates
- 5g
- Fat
- 12g
- Fiber
- 0g
Dietary info: Gluten-Free, Paleo-friendly, Keto-friendly
Allergens: Fish (salmon), Alcohol (vodka)
Ingredient Substitutions
- Instead of Salmon Fillet: Trout, Arctic Char
- Instead of Granulated Sugar: Brown Sugar
- Instead of Kosher Salt: Table Salt (use half amount)
- Instead of White Pepper: Black Pepper
- Instead of Black Pepper: White Pepper
- Instead of Vodka: Dry White Wine, Gin
- Instead of Beet: Beet Powder, Red Food Coloring
- Instead of Fresh Dill: Tarragon, Parsley
- Instead of Plastic Wrap: Parchment Paper
- Instead of Capers: Olives
- Instead of Extra Virgin Olive Oil: Avocado Oil
Equipment Needed
- Mixing Bowl
- Plastic Wrap
- Whisk or Spoon
- Sharp Knife
- Cutting Board
- Weight (e.g., heavy pan, canned goods)
- Refrigerator
- Toothpick or Skewer (optional)
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Make the cure
- Coat the salmon
- Wrap and weight the salmon
- Finish and slice
Chef Tips from the Video
- Use the freshest, firmest salmon you can find; wild‑caught gives the best flavor.
- Chill the vodka in the freezer for a few minutes before adding; it helps keep the fish cold.
- For extra aroma, add a few crushed coriander seeds to the cure.
- Place the curing tray on a shallow pan to catch any liquid that drips out.
Troubleshooting
The salmon is too salty.
Rinse the cured fish briefly under cold water, pat dry, and let it rest for 10 minutes before slicing.
The cure did not penetrate and the fish feels dry.
Make sure the cure mixture is slightly moist; add a few more drops of vodka. Also, ensure the fish is wrapped tightly and weighted firmly.
Color is uneven or pale.
Distribute the beet juice evenly in the cure and press it into the flesh. If needed, add a little more beet juice before wrapping.
Slices fall apart or are too soft.
Allow the full 24‑hour curing time and keep the fish well‑chilled. Slice with a very sharp knife and cut against the grain.
Storage
Refrigerator: Store wrapped in plastic wrap for up to 3 days.
Freezer: Wrap tightly in foil then plastic and freeze for up to 1 month.
Room temperature: Do not store at room temperature; keep refrigerated.
Make-Ahead Tips
- The cured salmon can be prepared up to 48 hours in advance; keep tightly wrapped.
- Slice just before serving to maintain texture.
- If you prefer a milder flavor, reduce the curing time to 18 hours.
Frequently Asked Questions
What is the cultural significance and history of gravlax in Scandinavian cuisine?
Gravlax originated in the Nordic countries as a way to preserve salmon using salt, sugar, and dill. The name means “buried salmon,” referring to the traditional method of burying the fish in the sand above the tide line to cure. Today it is a beloved appetizer served at celebrations, brunches, and smorgasbords across Scandinavia.
What are the traditional regional variations of gravlax in Sweden versus Norway?
Swedish gravlax often includes a touch of aquavit or vodka and is served with mustard‑dill sauce, while Norwegian versions may add juniper berries or use a higher dill ratio. Both regions use the same basic cure of salt, sugar, and dill, but flavorings differ according to local spirits and herbs.
How is gravlax traditionally served in Denmark?
In Denmark, gravlax is typically sliced thin and arranged on rye bread or crispbread, topped with a creamy mustard‑dill sauce called “hovmästarsås,” and garnished with capers and fresh herbs. It is a staple on the Danish “smørrebrød” open‑face sandwich.
What occasions or celebrations is gravlax traditionally associated with in Scandinavian culture?
Gravlax is popular at midsummer festivals, Christmas feasts, Easter brunches, and wedding receptions throughout Scandinavia. Its elegant appearance and easy preparation make it a go‑to dish for both everyday meals and special celebrations.
What authentic traditional ingredients are essential for classic gravlax, and what are acceptable substitutes?
The core ingredients are fresh salmon, coarse salt, granulated sugar, fresh dill, and black pepper. Traditional recipes may use aquavit or vodka; if unavailable, dry white wine or gin work as substitutes. Beet juice is optional for color but can be replaced with beet powder or a pinch of red food coloring.
What other Scandinavian dishes pair well with gravlax?
Gravlax pairs beautifully with rye bread, crispbread, boiled potatoes, pickled cucumbers, and a creamy mustard‑dill sauce. It also complements other Nordic appetizers like smoked herring, cheese platters, and lingonberry jam.
How has gravlax evolved over time in modern Scandinavian cuisine?
Modern chefs experiment with new flavorings such as citrus zest, tea‑infused cures, or exotic herbs, while still respecting the classic salt‑sugar‑dill base. Presentation has also become more artistic, using vibrant beet‑colored cures or plating on slate boards.
What are the most common mistakes to avoid when making gravlax at home?
Common errors include using too much salt, not weighting the fish enough, and curing for too short a time, which results in a dry or unevenly flavored product. Always keep the fish refrigerated, use a balanced 1:1 salt‑sugar ratio, and apply a heavy, even weight for the full 24 hours.
Why does this gravlax recipe use vodka instead of aquavit?
Vodka provides a neutral alcohol base that helps dissolve the sugar and salt while adding a subtle moisture without overpowering the salmon’s flavor. Aquavit can be used for a more traditional taste, but vodka is more widely available and lets the dill and beet color shine.
What does the YouTube channel Yussi Weisz specialize in?
The YouTube channel Yussi Weisz focuses on simple, modern home‑cooking tutorials that blend classic techniques with creative twists, often featuring quick‑prep meals, seasonal ingredients, and visually appealing presentations.
How does the YouTube channel Yussi Weisz's approach to Scandinavian cooking differ from other cooking channels?
Yussi Weisz emphasizes minimal equipment, clear step‑by‑step visuals, and practical tips like using vodka for quick curing, making traditional Scandinavian dishes like gravlax accessible to home cooks who may not have specialty ingredients or tools.
Last updated: August 31, 2026
