Easy Homemade Gravlox + Optional Cold Smoke Method
Easy Homemade Gravlox + Optional Cold Smoke Method is a medium Scandinavian recipe that serves 4. 250 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 25 min | Cook: 1 hr 30 min | Total: 2 hrs 15 min
Cost: $15.63 total, $3.91 per serving
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
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
Mix the Cure
In a mixing bowl whisk together the measured salt, sugar, and pink curing salt until fully combined.
Time: PT5M
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
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
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
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
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
Serve
Arrange the gravlax on a platter with fresh dill, lemon wedges, rye bread or bagels, and assorted pickles. Serve cold.
Time: PT5M
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
Dietary info: Pescatarian, Gluten-Free, Keto‑Friendly, Contains nitrite (pink curing salt)
Allergens: Fish (salmon), Alcohol (gin)
Ingredient Substitutions
- Instead of Salmon Fillet, Skin On: Wild Atlantic salmon (frozen)
- Instead of Kosher Salt: Sea salt
- Instead of Granulated Sugar: Caster sugar
- Instead of Pink Curing Salt (Prague Powder #1): None – essential for proper cure
- Instead of Fresh Dill: Fresh tarragon, Fresh parsley
- Instead of Freshly Cracked Black Pepper: White pepper
- Instead of Gin: Vodka, No alcohol – omit
- Instead of Wood Chips (Alder or Apple): Other mild wood chips
Equipment Needed
- Baking Sheet
- Plastic Wrap
- Mixing Bowl
- Whisk
- Kitchen Scale
- Sharp Knife
- Cutting Board
- Weights (Cans or Heavy Pan)
- Refrigerator
- Cooling Rack
- Smoke Gun (optional)
- Aluminum Foil
Critical Steps — Do Not Skip
- Calculate exact cure percentages (15% salt, 15% sugar, 1% pink curing salt).
- Wrap the salmon tightly with no leaks.
- Apply even weight to ensure uniform curing.
- Check firmness after curing; fish should no longer feel raw.
- Form a pellicle before cold smoking for smoke adhesion.
Chef Tips from the Video
- Use the freshest, fattier salmon you can find – the fat carries the dill and gin flavors beautifully.
- A digital kitchen scale is essential for accurate 15% cure calculations.
- If you don’t have a smoke gun, you can use a traditional cold‑smoker or a stovetop smoker with a foil‑wrapped pan.
- Thinly slice the gravlax on a bias for elegant presentation and easier bite‑size pieces.
Troubleshooting
The salmon feels too soft after the curing period.
Increase curing time by another 12‑24 hours; ensure the weight is evenly distributed.
The cure is overly salty.
Rinse the salmon thoroughly under cold water and pat dry before slicing; next time reduce salt to 12% if the fish is particularly fatty.
No pellicle formed before smoking.
Pat the salmon completely dry, place it uncovered in the fridge for at least 45 minutes, and ensure the surface is not wet.
Storage
Refrigerator: Store wrapped gravlax in the fridge for up to 5 days.
Freezer: Wrap tightly in plastic and foil; freeze for up to 2 months.
Room temperature: Do not store at room temperature; keep chilled.
Make-Ahead Tips
- Cure the salmon up to 3 days in advance; keep it tightly wrapped.
- Slice and store sliced gravlax in an airtight container for up to 5 days.
- Freeze cured, un‑sliced salmon for longer storage; thaw in the refrigerator before slicing.
Frequently Asked Questions
What is the cultural significance and history of gravlax in Scandinavian cuisine?
Gravlax originates from the Nordic tradition of burying ("grav") lightly salted fish in the ground to cure, a method that predates refrigeration. Over time it evolved into the modern dry‑cure technique, becoming a staple appetizer served with rye bread, mustard‑dill sauce, and boiled potatoes across Sweden, Norway, and Denmark.
What are the traditional regional variations of gravlax in Scandinavian cuisine?
In Sweden, gravlax is often served with a sweet mustard‑dill sauce called "hovmästarsås." In Norway, it may be paired with fresh dill and lemon, while Denmark sometimes adds a splash of aquavit or caraway seeds to the cure for extra flavor.
What is the authentic traditional way gravlax is served in Sweden?
Swedish gravlax is traditionally presented thinly sliced on crisp rye bread or crispbread, accompanied by a creamy mustard‑dill sauce, boiled potatoes, and a garnish of fresh dill and lemon wedges.
What occasions or celebrations is gravlax traditionally associated with in Nordic culture?
Gravlax is a popular dish for midsummer celebrations, Christmas buffets, and Easter brunches throughout Scandinavia, often appearing on festive smörgåsbord spreads.
How does gravlax fit into the broader Scandinavian cuisine tradition?
Gravlax exemplifies the Scandinavian emphasis on preserving fish using simple salt, sugar, and aromatics, showcasing the region’s reliance on fresh, high‑quality seafood and minimalistic flavor profiles.
What are the authentic traditional ingredients for gravlax versus acceptable substitutes?
Traditional gravlax uses a 15% salt‑sugar cure, 1% pink curing salt, fresh dill, and sometimes a splash of aquavit or gin. Acceptable substitutes include using vodka instead of gin, or omitting the pink salt if you prefer a nitrite‑free cure (though texture may differ).
What other Scandinavian dishes pair well with gravlax?
Gravlax pairs beautifully with Swedish "Jansson's Temptation" (potato‑anchovy casserole), Norwegian "Rømmegrøt" (sour cream porridge), or a simple beet‑root salad dressed with dill and mustard.
What makes gravlax special or unique in Scandinavian cuisine?
Gravlax’s unique combination of a dry cure, delicate sweet‑salty balance, and aromatic dill creates a buttery texture that is distinct from smoked salmon, highlighting the Nordic mastery of low‑heat preservation.
What are the most common mistakes to avoid when making gravlax at home?
Common errors include using lean salmon (resulting in a dry texture), mis‑calculating the cure percentages, not applying enough weight, and failing to let the fish develop a firm texture before slicing. Also, over‑smoking can make the fish bitter.
Why does this gravlax recipe use pink curing salt instead of regular table salt?
Pink curing salt contains a small amount of sodium nitrite, which inhibits bacterial growth and gives the gravlax its characteristic pink hue and safe shelf‑life, especially important when the fish is consumed raw.
Can I make gravlax ahead of time and how should I store it?
Yes, gravlax can be cured up to three days in advance. Keep it tightly wrapped in plastic and refrigerated; sliced portions can be stored in an airtight container for up to five days, or frozen for up to two months.
What texture and appearance should I look for when the gravlax is done?
The cured salmon should feel firm to the touch but still yield slightly under pressure, with a uniform pink color and a thin, dry‑cured crust. The edges may appear slightly matte from the cure.
How do I know when the gravlax is done cooking?
Gravlax is not cooked; it is cured. It is ready when the flesh has become firm, the cure has been absorbed, and the surface shows a dry, slightly powdery coating. A gentle press should not feel mushy.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman focuses on detailed, technique‑driven home cooking tutorials, often recreating classic dishes from scratch with a blend of humor and precise instruction.
How does the YouTube channel Joshua Weissman's approach to Scandinavian cooking differ from other cooking channels?
Joshua Weissman emphasizes exact measurements, scientific explanations, and hands‑on experimentation, whereas many other channels may present Scandinavian recipes with fewer technical details and less focus on the chemistry of curing.
What other Scandinavian recipes is the YouTube channel Joshua Weissman known for?
Joshua Weissman has also produced videos on Swedish meatballs, Norwegian salmon soup (fiskesuppe), and classic Danish rye bread, showcasing his interest in Nordic comfort foods.
Last updated: August 30, 2026
