How to Make Salmon Gravlax / Cured Salmon

Ingredients

• 2 lb Fresh Atlantic Salmon Fillet (skin on, trimmed, uniform thickness)
• 1/2 cup Coarse Sea Salt (kosher or sea salt, coarse grains)
• 1/2 cup Brown Sugar (packed)
• 1 tsp Lemon Zest (zest of 1 lemon)
• 1 tsp Lime Zest (zest of 1 lime)
• 2 tsp Clementine Zest (zest of 2 clementines (orange can be used))
• 2 in Fresh Horseradish Root (about 2 inches long, grated to ~3 tbsp)
• 1 bunch Fresh Dill (large bunch, stems included, chopped)
• 3 pcs Beets (medium, peeled and grated)
• 2 tbsp Irish Whiskey (optional, adds depth of flavor)
• 1/2 cup Sour Cream (for dill cream sauce)
• 2 tbsp Olive Oil (extra‑virgin)
• to taste Salt and Pepper (for sauce seasoning)
• 1 pcs Lebanese Cucumber (thinly sliced)
• 1/4 cup Red Onion (thinly sliced (shallots can be used))
• 1 tbsp Capers (rinsed)
• 4 slices German Rye Bread (sturdy slices for serving)

Instructions

1. Trim and Inspect Salmon

   Remove any fatty edges, slice the fillet to a uniform thickness, and gently feel for any hidden pin bones using tongs; pull out any bones you find.

   Time: PT10M

2. Prepare Flavor Components

   Zest one lemon, one lime, and two clementines; peel and grate the 2‑inch piece of horseradish root (≈3 Tbsp); finely chop the dill (stems included); peel and grate three medium beets.

   Time: PT15M

3. Make the Cure Mix

   In the large mixing bowl combine 1/2 cup coarse sea salt, 1/2 cup brown sugar, all citrus zest, grated horseradish, chopped dill, and grated beet. Stir in 2 Tbsp Irish whiskey if using.

   Time: PT5M

4. Layer Salmon with Cure

   Spread half of the cure mixture in the bottom of the deep container, place the salmon skin‑side down, then press the remaining cure on top, ensuring every surface is fully covered.

   Time: PT5M

5. Cure the Salmon

   Cover the container tightly with plastic wrap and refrigerate for 48 hours, turning the fish once halfway through.

   Time: PT48H

   Temperature: 4°C

6. Rinse and Pat Dry

   After 48 hours, remove the salmon, discard the cure, and rinse the fillet under cold water, scrubbing gently with your fingers to remove all residue. Pat dry with paper towels.

   Time: PT5M

7. Dry the Cured Salmon

   Place the rinsed salmon on a clean rock or wire rack inside the refrigerator, uncovered, for 2–3 days to develop a pellicle.

   Time: PT72H

   Temperature: 4°C

8. Prepare Dill‑Horseradish Cream Sauce

   In a small bowl combine 1/2 cup sour cream, 1 tsp freshly grated horseradish (or jarred), all citrus zest, chopped dill, 1 tsp lemon juice, 2 Tbsp olive oil, and a pinch of salt and pepper. Mix until smooth.

   Time: PT5M

9. Slice the Gravlax

   Using a very sharp knife, slice the dried salmon into thin ribbons about 2 mm thick. Keep the slices uniform for elegant presentation.

   Time: PT5M

10. Assemble the Appetizer

    Lay a slice of German rye bread on a plate, spread a spoonful of dill‑cream sauce, top with cucumber ribbons, a few gravlax slices, thin red‑onion rings, capers, and finish with a small sprig of dill. Fold the bread into a wave shape if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fresh Atlantic Salmon Fillet: Wild‑caught salmon, Farmed salmon
• Instead of Coarse Sea Salt: Kosher salt
• Instead of Brown Sugar: White sugar, Maple sugar
• Instead of Lemon Zest: Lemon peel
• Instead of Lime Zest: Lime peel
• Instead of Clementine Zest: Orange zest
• Instead of Fresh Horseradish Root: Jarred prepared horseradish
• Instead of Fresh Dill: Dried dill (less flavor)
• Instead of Beets: Roasted beet puree
• Instead of Irish Whiskey: Vodka, Gin, Omit alcohol
• Instead of Sour Cream: Greek yogurt
• Instead of Olive Oil: Neutral oil (e.g., canola)
• Instead of Lebanese Cucumber: Regular cucumber
• Instead of Red Onion: Shallots, Scallions
• Instead of Capers: Olives
• Instead of German Rye Bread: Sourdough, Pumpernickel

Equipment Needed

• Sharp Chef's Knife
• Cutting Board
• Microplane Zester
• Box Grater
• Large Mixing Bowl
• Small Bowl
• Tongs
• Deep Container (glass or non‑reactive)
• Flat Rock or Rack (optional)
• Refrigerator
• Plastic Wrap or Tupperware
• Serving Plate

Critical Steps — Do Not Skip

• Ensuring the salmon is fully covered with the cure mixture (Step 4).
• Maintaining a consistent 48‑hour refrigeration cure (Step 5).
• Drying the salmon uncovered for 2–3 days to develop a pellicle (Step 7).
• Slicing the gravlax thinly with a sharp knife for proper texture (Step 9).

Chef Tips from the Video

• Use a high‑quality Irish whiskey or a neutral spirit; it adds depth without overpowering the fish.
• A non‑reactive glass or ceramic container prevents any metallic taste from the cure.
• For extra aroma, add a few crushed pink peppercorns to the cure mix.
• Serve with a glass of chilled sparkling wine or a light pilsner to complement the citrus notes.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container; keep up to 5 days.

Freezer: Freeze in a vacuum‑sealed bag for up to 2 months; thaw in the refrigerator before serving.

Room temperature: Do not store at room temperature; gravlax must stay refrigerated.

Make-Ahead Tips

• The cured salmon can be prepared up to 5 days in advance; keep wrapped tightly.
• The dill‑cream sauce can be made 1 day ahead and stored in the refrigerator.
• Slice the bread and prep cucumber/onion ahead; assemble just before serving.

Frequently Asked Questions