Brad Makes Gravlax (Cured Salmon)
Brad Makes Gravlax (Cured Salmon) is a easy Scandinavian recipe that serves 4. 210 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 30 min | Cook: 72 hrs | Total: 73 hrs 5 min
Cost: $69.99 total, $17.50 per serving
Ingredients
- 2 lb Salmon Fillet, Skin‑On (preferably wild Alaskan sockeye or coho, skin left on)
- 1/4 cup Kosher Salt (coarse, for curing)
- 1/8 cup Granulated Sugar (white granulated)
- 2 tsp Turmeric Powder (adds subtle color and flavor)
- 2.75 tsp Black Peppercorns (freshly cracked)
- 1 tsp Pink Peppercorns (for finishing garnish)
- 1 tbsp Lemon Juice (freshly squeezed, for serving)
- 2 tbsp Capers (rinsed and chopped)
- 4 oz Cream Cheese (softened, for spreading on bagels)
- 4 pieces Bagels or Bialys (toasted)
- 1 tsp Olive Oil (light drizzle for plating)
Instructions
Prepare the Cure Mix
In a mixing bowl combine kosher salt, granulated sugar, turmeric powder, and freshly cracked black peppercorns. Stir until evenly distributed.
Time: PT10M
Prep the Salmon
Pat the salmon fillet dry with paper towels. Check that the skin is intact; it will help keep the flesh together during curing.
Time: PT5M
Apply the Cure
Place the salmon skin‑side down on a large piece of plastic wrap. Generously coat the flesh side with the cure mix, pressing it into the flesh so it adheres fully.
Time: PT5M
Wrap and Weight
Wrap the salmon tightly in plastic wrap. Place it in a shallow baking dish or on a rack, skin side down. Add a second layer of plastic wrap, then set a weight (canned goods, ball bearings, or a heavy skillet) on top to press the fish.
Time: PT5M
Cure the Salmon
Refrigerate the weighted salmon for 72 hours (3 days). Flip the fillet once halfway through (after about 36 hours) and re‑wrap to ensure even curing.
Time: PT72H
Temperature: 4°C
Rinse and Dry
After curing, unwrap the salmon and rinse off the cure under cold running water. Pat dry thoroughly with paper towels.
Time: PT5M
Optional Pink Peppercorn Finish
Lightly sprinkle pink peppercorns over the flesh side and drizzle with a teaspoon of lemon juice.
Time: PT2M
Slice the Gravlax
Using a sharp fillet knife, slice the cured salmon at a slight angle into 1/8‑inch thin ribbons.
Time: PT5M
Prepare the Toasts
Toast the bagels or bialys until lightly golden. Spread each half with softened cream cheese.
Time: PT5M
Temperature: 350°F
Assemble and Serve
Top each toast with a few ribbons of gravlax, a pinch of chopped capers, and a drizzle of olive oil. Serve immediately with extra lemon wedges if desired.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Pescatarian, High‑protein, Low‑carb
Allergens: Fish, Dairy, Gluten
Ingredient Substitutions
- Instead of Salmon Fillet, Skin‑On: Farmed Atlantic salmon
- Instead of Kosher Salt: Sea salt
- Instead of Granulated Sugar: Brown sugar
- Instead of Turmeric Powder: Ground ginger (different flavor)
- Instead of Black Peppercorns: White peppercorns
- Instead of Pink Peppercorns: Additional black pepper
- Instead of Lemon Juice: Lime juice
- Instead of Capers: Chopped green olives
- Instead of Cream Cheese: Greek yogurt
- Instead of Bagels or Bialys: Rye bread slices
- Instead of Olive Oil: Vegetable oil
Equipment Needed
- Spice Grinder
- Mixing Bowl
- Plastic Wrap
- Weight (e.g., canned goods, ball bearings)
- Baking Dish or Rack
- Skewer or Needle (optional)
- Sharp Fillet Knife
- Cutting Board
- Serving Plate
Critical Steps — Do Not Skip
- Ensuring the salmon is fully coated with the cure mixture.
- Applying sufficient weight during the curing period.
- Flipping the salmon halfway through the cure for even flavor.
- Rinsing and thoroughly drying the salmon after curing.
Chef Tips from the Video
- Use a very sharp, flexible fillet knife for the cleanest slices.
- For extra aroma, add a few crushed dill fronds to the cure mix.
- If you want a smoky flavor, after curing, let the salmon sit uncovered in the fridge for 12 hours to form a pellicle, then cold‑smoke at 70°F (21°C) for 1‑2 hours.
Troubleshooting
The salmon is too salty after curing.
Rinse the fish longer under cold water and pat dry; you can also soak briefly in cold water (5‑10 min) and then dry.
The texture is mushy, not firm.
Extend the curing time by another 12‑24 hours and ensure the weight applied is sufficient to press out moisture.
Mold appears on the surface during curing.
Discard the fish immediately; mold indicates improper refrigeration or contamination.
Storage
Refrigerator: Store sliced gravlax in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic and foil; freeze for up to 2 months. Thaw in the refrigerator before serving.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Gravlax can be cured up to 5 days in advance; keep it tightly wrapped in the fridge.
- Slice just before serving to maintain optimal texture.
- If you plan to freeze, slice after curing, then wrap portions individually.
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 before refrigeration. The name means “buried salmon,” referring to the traditional method of burying the fish in a mixture of salt, sugar, and dill. It remains a celebrated appetizer at holidays and smörgåsbord spreads across Sweden, Norway, and Denmark.
What are the traditional regional variations of gravlax in Sweden versus Norway?
Swedish gravlax often includes dill and a hint of mustard in the cure, while Norwegian versions may add juniper berries or a touch of aquavit. Both styles use the same basic salt‑sugar cure but differ in aromatic additions that reflect local flavors.
How is gravlax traditionally served in Scandinavian culture?
Traditionally, gravlax is sliced thin and served on crisp rye bread or crispbread with a mustard‑dill sauce called hovmästarsås, accompanied by boiled potatoes, pickled cucumbers, and a cold glass of aquavit or beer.
What occasions or celebrations is gravlax associated with in Nordic cultures?
Gravlax is a staple at midsummer feasts, Christmas smörgåsbord, and Easter brunches in Scandinavia. Its elegant presentation and preserved nature make it ideal for festive gatherings and holiday buffets.
What authentic ingredients are essential for traditional gravlax, and what are acceptable substitutes?
Authentic gravlax uses fresh salmon, coarse sea salt, sugar, and black peppercorns. Dill is the classic herb, but you can substitute with fennel fronds or a pinch of juniper berries. If fresh salmon is unavailable, a high‑quality frozen fillet works well.
What are the most common mistakes to avoid when making gravlax at home?
Common errors include using a thin fillet that cures too quickly, not applying enough weight, and forgetting to flip the fish halfway through. Over‑curing can make the salmon overly salty, while under‑curing leaves it mushy.
Why does this gravlax recipe use turmeric in the cure instead of traditional dill?
Turmeric adds a subtle golden hue and a warm earthy note without overpowering the salmon. It’s a modern twist used by the Bon Appétit team to give visual appeal while keeping the flavor profile balanced.
Can I make gravlax ahead of time and how should I store it before serving?
Yes, gravlax can be prepared up to five days in advance. Keep it tightly wrapped in plastic and stored in the refrigerator at 4°C. Slice just before serving to preserve texture, and keep any leftovers in an airtight container.
What texture and appearance should I look for when my gravlax is done?
The cured salmon should be firm to the touch, with a slightly translucent pink color and a faint golden tint from the turmeric. The surface will be dry, not wet, and the cure will have drawn out a thin layer of liquid.
How do I know when the gravlax is fully cured and ready to eat?
After 72 hours, the salmon will feel firm, and a gentle press will not release excess moisture. The flavor should be mildly salty with aromatic notes from the spices. If it still feels soft or watery, extend the curing time.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit produces a wide range of cooking videos, from classic techniques to modern twists, featuring professional chefs and home cooks. It focuses on approachable, well‑explained recipes across many cuisines and skill levels.
How does the YouTube channel Bon Appétit’s approach to Scandinavian cooking differ from other cooking channels?
Bon Appétit often blends traditional Nordic dishes with contemporary ingredients and playful presentation, emphasizing technique and flavor balance. Unlike some channels that stick strictly to heritage methods, Bon Appétit isn’t afraid to add unexpected spices like turmeric for visual flair.
Last updated: August 29, 2026
