Easy Homemade Gravlox + Optional Cold Smoke Method

Ingredients

• 682 g Salmon Fillet, Skin On (center‑cut, preferably king or other fatty salmon; keep skin on for texture)
• 102 g Kosher Salt (fine grain; 15% of salmon weight)
• 102 g Granulated Sugar (plain white sugar; 15% of salmon weight)
• 6.8 g Pink Curing Salt (Prague Powder #1) (1% of salmon weight; contains sodium nitrite for safe curing)
• 2 Tbsp Fresh Dill (chopped, stems removed; enough to coat surface)
• 1 tsp Freshly Cracked Black Pepper (optional, adds subtle heat)
• 1 Tbsp Gin (optional; adds juniper notes)
• handful Wood Chips (Alder or Apple) (optional, for cold smoking)

Instructions

1. Weigh the Salmon and Calculate Cure

   Place the whole skin‑on salmon fillet on the kitchen scale, note its weight in grams, then multiply by 0.15 to get the amount of salt and sugar needed (both equal to 15% of the fish weight).

   Time: PT5M

2. Mix the Cure

   In a mixing bowl whisk together the measured salt, sugar, and pink curing salt until fully combined.

   Time: PT5M

3. Prepare the Plastic‑Wrap Bed

   Lay two large sheets of plastic wrap overlapping on a baking sheet to form a cross‑shaped pocket that will hold the salmon.

   Time: PT3M

4. Season the Salmon

   Sprinkle half of the cure mixture in the center of the plastic‑wrap cross, then add a layer of chopped dill and a pinch of cracked pepper. Place the salmon skin‑side down onto this layer, drizzle with gin if using, and then coat the entire surface with the remaining cure and more dill.

   Time: PT5M

5. Wrap and Weight Down

   Wrap the salmon tightly in the plastic, ensuring no gaps. Place the wrapped fillet in a rimmed dish, set another flat dish on top, and add heavy cans or a pan to apply even pressure.

   Time: PT5M

6. Cure in the Refrigerator

   Transfer the weighted dish to the refrigerator and let the salmon cure for 1–3 days depending on thickness (about 2 days for a 1‑inch fillet). Check daily; the flesh should feel firm but not rock‑hard.

   Time: PT2D

   Temperature: 4°C

7. Rinse, Dry, and Slice

   Remove the salmon from the wrap, rinse off excess cure under cold water, pat dry with paper towels, then slice thinly on a bias using a sharp knife.

   Time: PT10M

8. Serve

   Arrange the gravlax on a platter with fresh dill, lemon wedges, rye bread or bagels, and assorted pickles. Serve cold.

   Time: PT5M

9. Optional Cold Smoking

   After curing, place the salmon on a cooling rack set over a baking sheet, refrigerate uncovered for 45 minutes to form a pellicle. Load a smoke gun with wood chips, cover the salmon with foil, and pump smoke into the dish for 10 minutes. Let sit 15 minutes, repeat the smoke‑pump cycle three times for a light smoky flavor.

   Time: PT1H30M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g