Easy at Home Cured Salmon (Gravlox)
Easy at Home Cured SALMON (Gravlox) is a medium Nordic recipe that serves 4. 200 calories per serving. Recipe by Adam Witt on YouTube.
Prep: 30 min | Cook: 72 hrs | Total: 72 hrs 45 min
Cost: $49.33 total, $12.33 per serving
Ingredients
- 1 kg Blue‑House Salmon Fillet (skin on, pin‑bones removed, high‑quality sustainable Atlantic salmon)
- 2 tablespoons Kosher Salt (coarse, non‑iodized)
- 2 tablespoons Granulated Sugar (white granulated)
- 1 tablespoon Lemon Zest (zest of one large lemon, no white pith)
- 4 Kumquats (thinly sliced, seeds removed)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Fresh Parsley (finely chopped)
Instructions
Prepare the Cure
In a mixing bowl combine kosher salt, granulated sugar, lemon zest, chopped dill, and chopped parsley. Mix until evenly distributed.
Time: PT5M
Lay Out the Salmon
Place the salmon fillet skin‑side down on the large sheet tray. Pat it dry with paper towels.
Time: PT3M
Apply the Cure
Evenly spread the cure mixture over the flesh side of the salmon, pressing gently to adhere. Then distribute the sliced kumquats on top of the cure.
Time: PT5M
Wrap and Weight Down
Cover the salmon tightly with plastic wrap, then poke a few small holes in the wrap to allow excess liquid to escape. Place a heavy plate or a filled can on top to press the fish.
Time: PT2M
Cure in the Refrigerator
Transfer the tray to the refrigerator (≤4 °C) and let the salmon cure for three full days, turning the weight once after the first 24 hours.
Time: PT72H
Temperature: 4°C
Rinse and Dry
After three days, remove the weight and plastic wrap. Rinse the salmon under cold running water to wash away the cure, then pat completely dry with paper towels.
Time: PT5M
Slice and Serve
Using a long, sharp knife, slice the gravlax at a slight angle into thin ribbons (about 2‑3 mm thick). Arrange on a platter with extra kumquat slices or serve on rye bread with mustard‑dill sauce.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo, Keto
Allergens: Fish
Ingredient Substitutions
- Instead of Blue‑House Salmon Fillet: Wild‑caught Atlantic salmon, Farm‑raised sockeye salmon
- Instead of Kosher Salt: Sea salt, Himalayan pink salt
- Instead of Granulated Sugar: Brown sugar, Honey (use less, 1½ tbsp)
- Instead of Lemon Zest: Orange zest, Lime zest
- Instead of Kumquats: Thinly sliced orange segments, Thinly sliced lime
- Instead of Fresh Dill: Fresh tarragon, Fresh chives
- Instead of Fresh Parsley: Fresh cilantro, Fresh basil
Equipment Needed
- Large Sheet Tray
- Plastic Wrap
- Heavy Plate or Canning Jar
- Sharp Knife or Fillet Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
Critical Steps — Do Not Skip
- Evenly coat the salmon with the cure mixture.
- Weight the salmon firmly to expel moisture.
- Maintain refrigerator temperature at or below 4 °C for the full three days.
Chef Tips from the Video
- For extra aroma, add a few crushed pink peppercorns to the cure.
- A drizzle of high‑quality olive oil on the sliced gravlax adds a silky finish.
- Serve with a classic mustard‑dill sauce (hovmästarsås) for authentic Swedish presentation.
Troubleshooting
The salmon is too salty after curing.
Rinse the fish longer under cold water and pat dry; you can also soak briefly (5‑10 min) in cold water, then re‑dry.
The cure did not extract enough moisture; the fish feels mushy.
Make sure the weight is heavy enough and the fridge stays at ≤4 °C. Increase curing time by an additional 12‑24 hours.
Slices are tearing or ragged.
Use a long, very sharp knife and slice at a slight angle with a single smooth motion. Chill the salmon briefly (10 min) before slicing for firmer texture.
Storage
Refrigerator: Wrapped tightly, lasts up to 5 days after curing.
Freezer: Can be frozen after curing for up to 2 months; thaw in fridge before slicing.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Gravlax can be cured up to 5 days; just keep it tightly wrapped.
- Slice just before serving to preserve texture; pre‑sliced gravlax can dry out.
Frequently Asked Questions
What is the cultural significance and history of gravlax in Nordic cuisine?
Gravlax originated in the Nordic region as a way to preserve salmon before refrigeration, using a dry cure of salt, sugar, and herbs. It became a staple at celebrations and is now a beloved appetizer served with mustard‑dill sauce, rye bread, or boiled potatoes.
What are the traditional regional variations of gravlax in Sweden versus Norway?
Swedish gravlax typically emphasizes dill and citrus zest, while Norwegian versions often add juniper berries, caraway, or a touch of aquavit. Both use the same curing method but differ in aromatic herbs and spices.
How is gravlax traditionally served in Sweden?
In Sweden, gravlax is sliced thinly and served on crisp rye bread or crispbread with a mustard‑dill sauce called hovmästarsås, accompanied by boiled potatoes and fresh dill.
What occasions or celebrations is gravlax traditionally associated with in Nordic culture?
Gravlax is a common feature at midsummer feasts, Christmas tables, and wedding celebrations across the Nordic countries, symbolizing abundance and the sea’s bounty.
What authentic ingredients are essential for traditional gravlax, and what are acceptable substitutes?
Traditional gravlax uses fresh salmon, coarse salt, sugar, dill, and citrus zest. Acceptable substitutes include other fresh salmon varieties, sea salt instead of kosher salt, and orange or lime zest if lemons are unavailable.
What other Nordic dishes pair well with gravlax?
Gravlax pairs beautifully with Swedish potato salad, pickled herring, rye crispbread, and a glass of chilled aquavit or crisp white wine.
What are the most common mistakes to avoid when making gravlax at home?
Common mistakes include using too much salt, not weighting the fish enough, and allowing the cure to sit at room temperature. These lead to overly salty or mushy results.
Why does this gravlax recipe use kumquats instead of traditional orange slices?
Kumquats add a bright, slightly sweet citrus note without overwhelming the delicate salmon, and their thin skins contribute a subtle aromatic oil that complements the dill and salt cure.
Can I make gravlax ahead of time and how should I store it before serving?
Yes, gravlax can be cured up to five days in advance. Keep it tightly wrapped in plastic and stored in the refrigerator at 4 °C or lower. Slice just before serving to maintain texture.
What does the YouTube channel Adam Witt specialize in?
The YouTube channel Adam Witt focuses on outdoor cooking, wild‑food foraging, and traditional preservation techniques, often showcasing high‑quality ingredients like blue‑house salmon and detailed step‑by‑step tutorials.
How does the YouTube channel Adam Witt's approach to Nordic cooking differ from other cooking channels?
Adam Witt emphasizes sustainable sourcing, hands‑on preservation methods, and a storytelling style that connects the viewer to the cultural roots of each dish, unlike many channels that focus solely on quick, modern recipes.
Last updated: August 29, 2026
