This is how to make gravlax

Ingredients

• 1.5 lb Salmon Fillet, Skin On (Prefer wild‑caught or sushi‑grade; remove pin bones)
• 1/4 cup Kosher Salt (Coarse, for curing)
• 1/4 cup Granulated Sugar (Balances saltiness)
• 1 tablespoon Black Peppercorns (Lightly crushed)
• 1 tablespoon Fennel Seeds (Lightly crushed for aromatic flavor)
• 1 teaspoon Orange Zest (Finely grated)
• 1 teaspoon Lemon Zest (Finely grated)
• 1/2 cup Greek Yogurt (Full‑fat for creaminess)
• 2 tablespoons Fresh Dill (Finely chopped)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• 1 tablespoon Olive Oil (Extra‑virgin)
• 1 piece Garlic Clove (Minced)
• 1 pinch Salt (To season the spread)
• 1 pinch Black Pepper (Freshly ground for the spread)

Instructions

1. Make the Curing Mixture

   In a mixing bowl combine kosher salt, granulated sugar, crushed black peppercorns, crushed fennel seeds, orange zest, and lemon zest. Stir until evenly mixed.

   Time: PT5M

2. Prepare the Salmon

   Pat the salmon fillet dry with paper towels. Place the skin‑side down on a tray or shallow dish.

   Time: PT5M

3. Apply the Cure

   Sprinkle half of the curing mixture evenly over the flesh side of the salmon. Flip the fillet skin‑side up and cover the flesh completely with the remaining mixture, pressing gently to adhere.

   Time: PT10M

4. Weigh Down the Salmon

   Place clean cans or bottled weights on top of the salmon to keep it flat and ensure even curing.

   Time: PT2M

5. Cure in the Refrigerator

   Cover the tray with plastic wrap and refrigerate for at least 12 hours, up to 3 days. The longer it cures, the firmer and more flavorful it becomes.

   Time: PT12H

   Temperature: 4°C

6. Prepare Dill Yogurt Spread

   In a small bowl combine Greek yogurt, chopped dill, lemon juice, olive oil, minced garlic, a pinch of salt, and a pinch of pepper. Mix until smooth.

   Time: PT5M

7. Rinse and Dry the Cured Salmon

   Remove the salmon from the fridge, discard the curing mixture, and rinse the fillet under cold water to remove excess salt. Pat dry thoroughly with paper towels.

   Time: PT5M

8. Slice the Gravlax

   Using a sharp knife, slice the salmon thinly at a slight angle, starting at the tail end and working toward the head.

   Time: PT5M

9. Serve

   Arrange the gravlax slices on a platter, drizzle with the dill yogurt spread, and serve alongside toasted bagels or crostini.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

25g

Carbohydrates

5g

Fat

25g

Fiber

0g

Ingredient Substitutions

• Instead of Salmon Fillet, Skin On: Trout fillet, Arctic char
• Instead of Kosher Salt: Sea salt
• Instead of Granulated Sugar: Brown sugar (will add color)
• Instead of Black Peppercorns: White peppercorns
• Instead of Fennel Seeds: Anise seeds
• Instead of Orange Zest: Lime zest
• Instead of Lemon Zest: Lime zest
• Instead of Greek Yogurt: Plain sour cream, Crème fraîche
• Instead of Fresh Dill: Chives
• Instead of Lemon Juice: Lime juice
• Instead of Olive Oil: Avocado oil
• Instead of Garlic Clove: Garlic powder (1/4 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Mixing Bowl
• Zester or Microplane
• Measuring Cups and Spoons
• Plastic Wrap or Large Zip‑Top Bag
• Tray or Shallow Dish
• Cans or Small Weights
• Sharp Knife
• Cutting Board
• Small Bowl for Spread
• Whisk or Fork
• Refrigerator

Critical Steps — Do Not Skip

• Mixing the curing mixture evenly
• Ensuring the salmon is fully covered by the cure
• Weighing down the salmon to keep it flat
• Rinsing off the cure thoroughly before slicing

Chef Tips from the Video

• For extra citrus aroma, add a few thin slices of orange and lemon to the cure layer before weighing down.
• Use a kitchen scale to measure the cure ingredients for consistency.
• If you prefer a sweeter gravlax, increase the sugar to a 1:1 ratio with salt.

Troubleshooting

Storage

Refrigerator: Store sliced gravlax in an airtight container for up to 3 days.

Freezer: If needed, freeze the uncooked, cured salmon (still in its cure) for up to 1 month; thaw in the fridge before serving.

Room temperature: Do not leave gravlax at room temperature for more than 2 hours.

Make-Ahead Tips

• Cure the salmon up to 3 days in advance and keep it sealed in the fridge.
• The dill yogurt spread can be made 1 day ahead; store covered in the refrigerator.

Frequently Asked Questions