How to Cure Salmon at Home and Make Gravlax
How to Cure Salmon at Home and Make Gravlax is a easy Swedish recipe that serves 4. 210 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 28 min | Cook: 15 min | Total: 58 min
Cost: $20.33 total, $5.08 per serving
Ingredients
- 1 pound Salmon (Center‑cut piece with skin on; farm‑raised or wild‑caught)
- 3 tablespoons Brandy (Helps flavor and draws cure mixture onto the fish)
- 1/3 cup Light Brown Sugar (Packed; adds a subtle molasses note)
- 1/4 cup Kosher Salt (Coarse grains for even coverage; if using table salt, halve the amount)
- 1 cup Fresh Dill (Leaves only, roughly chopped)
- 1 roll Plastic Wrap (For tightly covering the salmon during curing)
- 2 cans Heavy Cans or Weights (Clean, food‑safe cans used to press the salmon flat)
Instructions
Prepare the Salmon
Pat the 1‑lb salmon fillet dry with paper towels, leaving the skin on to hold the flesh together.
Time: PT5M
Drizzle Brandy
Measure 3 Tbsp brandy and drizzle it evenly over the flesh side of the salmon.
Time: PT2M
Mix Salt and Sugar
Combine 1/3 cup packed light brown sugar with 1/4 cup kosher salt in a bowl, breaking up any clumps.
Time: PT3M
Apply the Cure
Pack the salt‑sugar mixture evenly over the entire flesh side of the salmon, pressing gently so it adheres.
Time: PT3M
Chop Fresh Dill
Roughly chop enough fresh dill to fill a loosely packed 1‑cup measure.
Time: PT5M
Add Dill
Scatter the chopped dill evenly over the cured salmon.
Time: PT2M
Wrap and Weight
Cover the salmon tightly with plastic wrap, place it in a casserole dish, and set two heavy cans on top to press the fish flat.
Time: PT3M
First Day Baste
After 24 hours in the refrigerator, uncover the salmon, baste the flesh with the liquid that has accumulated, re‑wrap, and replace the weights.
Time: PT5M
Second Day Baste
Repeat the basting process on day two, ensuring the salmon stays moist.
Time: PT5M
Third Day Baste
Perform the final basting on day three, then remove the weights and plastic wrap.
Time: PT5M
Pat Dry and Slice
Pat the cured salmon dry with paper towels. Using a very sharp, flexible slicing knife, cut thin, bias‑angled slices.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Pescatarian
Allergens: Fish, Alcohol
Ingredient Substitutions
- Instead of Salmon: Any fresh salmon fillet of similar size
- Instead of Brandy: Vodka, Gin, Omit for a non‑alcoholic version
- Instead of Light Brown Sugar: White granulated sugar (less flavor)
- Instead of Kosher Salt: Table salt (use 2 tbsp instead of 1/4 cup)
- Instead of Fresh Dill: Dried dill (1 tbsp, less aromatic)
- Instead of Plastic Wrap: Parchment paper
- Instead of Heavy Cans or Weights: Small cast‑iron skillet, Brick wrapped in foil
Equipment Needed
- Cutting Board
- Sharp Slicing Knife
- Mixing Bowl
- Plastic Wrap
- Casserole Dish or Shallow Pan
- Weights (canned goods)
- Refrigerator
- Paper Towels
Critical Steps — Do Not Skip
- Ensuring the salt‑sugar mixture fully covers the flesh.
- Weighing the salmon down to create uniform pressure.
- Basting daily to redistribute the brine and speed curing.
- Checking firmness before slicing; the fish should feel firm but not hard.
Chef Tips from the Video
- Use a very sharp, flexible slicing knife (e.g., a boning knife) to get clean, thin ribbons.
- For extra aroma, add a few crushed pink peppercorns to the cure mixture.
- Serve gravlax on toasted rye or pumpernickel bread with a dollop of crème fraîche, thinly sliced shallots, cucumber, and radish.
Troubleshooting
The salmon feels too soft after three days.
Make sure the fish was weighted firmly and that the salt‑sugar ratio was correct; add an extra 1‑2 Tbsp of salt and increase the weight for the remaining time.
Excess liquid pools at the bottom of the dish.
Pat the salmon dry after each basting and ensure the plastic wrap is sealed tightly to prevent runoff.
The cure mixture clumps and doesn't spread evenly.
Break up clumps with a fork before applying, and sift the mixture through a fine mesh sieve.
Storage
Refrigerator: Wrap tightly and store in the fridge for up to 1 week.
Freezer: Wrap in double plastic wrap and freeze for up to 2 months; thaw in the refrigerator before serving.
Room temperature: Do not store at room temperature; gravlax is a cured product that requires refrigeration.
Make-Ahead Tips
- Gravlax can be cured up to 5 days; the flavor deepens with time.
- After slicing, keep the pieces wrapped in plastic and refrigerated.
- Portion the salmon before freezing for easy thaw‑and‑serve servings.
Frequently Asked Questions
What is the cultural significance and history of gravlax in Swedish cuisine?
Gravlax originated in Scandinavia as a way to preserve salmon by curing it with 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. Today it is a staple of Swedish smörgåsbord tables and is enjoyed as a refined appetizer.
What are the traditional regional variations of gravlax in Sweden?
In northern Sweden, gravlax is sometimes cured with a touch of juniper berries and a splash of aquavit. In the south, some cooks add a hint of mustard seed or use honey instead of brown sugar. The core ingredients—salt, sugar, dill, and a spirit—remain consistent across regions.
How is gravlax traditionally served in Sweden?
Gravlax is typically sliced thin and served on dense rye or crispbread with a dollop of crème fraîche, finely chopped shallots, and fresh herbs. It is often accompanied by boiled potatoes, cucumber ribbons, and a glass of chilled aquavit or crisp white wine.
On what occasions is gravlax traditionally enjoyed in Swedish culture?
Gravlax appears on holiday feasts such as Christmas and Midsummer, as well as on everyday smörgåsbord spreads for birthdays and family gatherings. Its elegant appearance makes it a popular choice for special occasions and brunches.
What makes gravlax special compared to other cured salmon preparations like lox or smoked salmon?
Gravlax is not smoked; it relies solely on a dry cure, which preserves the salmon’s natural buttery flavor and yields a silky, melt‑in‑the‑mouth texture. The addition of dill and a splash of brandy gives it a bright, herbaceous note that distinguishes it from the richer, smoky profile of lox or smoked salmon.
What are the most common mistakes to avoid when making gravlax at home?
Common errors include using too little salt (which can lead to unsafe curing), not weighting the fillet firmly enough (resulting in uneven texture), and skipping the daily basting step (which slows the curing process). Also, be sure to keep the fish at a consistent refrigerator temperature of 40°F (4°C) or lower.
Why does this gravlax recipe use light brown sugar instead of white sugar?
Light brown sugar adds a subtle molasses flavor that complements the dill and brandy, giving the gravlax a deeper, more complex sweetness than plain white sugar would provide.
Can I make gravlax ahead of time and how should I store it?
Yes, gravlax can be prepared up to five days in advance. Keep it tightly wrapped in plastic wrap and stored in the refrigerator. For longer storage, freeze the cured salmon in an airtight bag for up to two months, then thaw in the fridge before serving.
What texture and appearance should I look for to know the gravlax is done?
The cured salmon should feel firm to the touch but still yield slightly under pressure, and the flesh should have a uniform pink‑orange color with a glossy surface. Thin slices should glide off the knife without tearing.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen specializes in rigorously tested, science‑based recipes, detailed equipment reviews, and cooking technique tutorials that aim to help home cooks achieve reliable, repeatable results.
How does the YouTube channel America's Test Kitchen's approach to Scandinavian cooking differ from other cooking channels?
America's Test Kitchen applies its signature methodical testing to Scandinavian dishes, focusing on precise measurements, controlled curing times, and clear explanations of the chemistry behind curing, whereas many other channels rely more on intuition and less on documented testing.
Last updated: August 30, 2026
