Gravlax Recipe Chef Jacques Pepin
Gravlax Recipe Chef Jacques Pepin is a easy Scandinavian recipe that serves 4. 110 calories per serving. Recipe by ultrablue on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $27.03 total, $6.76 per serving
Ingredients
- 8 oz Salmon Fillet (skinless, sushi‑grade, fresh)
- 1 Tbsp Kosher Salt (coarse kosher salt for quick cure)
- 1 tsp Black Pepper (freshly ground, coarsely cracked)
- 2 tsp Virgin Olive Oil (extra‑virgin, high quality)
- 1 small Red Onion (peeled and sliced very thin)
- 2 stalks Scallion (green parts only, thinly sliced)
- 4 medium Radish (thin sticks for crunch and peppery bite)
- 0.5 medium Cucumber (peeled, thinly sliced; skin optional)
- 2 Tbsp Fennel Fronds (green tops only, chopped)
- 1 piece Lemon Wedge (served on the side, not added to cure)
Instructions
Season the Plate
Spread a thin layer of coarse kosher salt on a serving plate and sprinkle freshly ground black pepper over the salt.
Time: PT2M
Cure the Salmon
Lay the salmon fillet skin‑side down on the salted plate, press gently so the salt contacts the flesh, and let it sit for 10 minutes.
Time: PT10M
Thinly Slice the Salmon
Using a long, sharp chef's knife, slice the salmon at a slight angle into paper‑thin ribbons, employing a gentle sawing motion.
Time: PT5M
Arrange Salmon on Plate
Transfer the sliced salmon onto a clean plate, arranging the ribbons neatly.
Time: PT2M
Prepare Garnish Vegetables
Thinly slice the red onion, scallion, radish, and cucumber; chop the fennel fronds.
Time: PT5M
Dress and Garnish
Drizzle virgin olive oil around the salmon, scatter the prepared vegetables over and beside the fish, and place the lemon wedge on the side.
Time: PT2M
Cover and Set
Lay a sheet of parchment paper over the salmon, cover with plastic wrap, then place the second plate on top to press lightly. Let rest a few minutes before serving.
Time: PT2M
Nutrition Facts
- Calories
- 110
- Protein
- 12 g
- Carbohydrates
- 2 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: Gluten-Free, Paleo, Keto, Dairy-Free
Allergens: Fish
Ingredient Substitutions
- Instead of Salmon Fillet: Trout, Arctic Char
- Instead of Kosher Salt: Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Virgin Olive Oil: Grapeseed Oil
- Instead of Red Onion: Sweet Onion
- Instead of Scallion: Chives
- Instead of Radish: Jicama
- Instead of Cucumber: Zucchini
- Instead of Fennel Fronds: Dill
- Instead of Lemon Wedge: Lime Wedge
Equipment Needed
- Plate
- Second Plate
- Plastic Wrap
- Parchment Paper
- Long Chef's Knife
- Cutting Board
- Small Bowl
Critical Steps — Do Not Skip
- Salting the salmon for exactly 10 minutes
- Thinly slicing the salmon with a sharp knife
- Avoid adding lemon juice during the curing process
Chef Tips from the Video
- Chill the salmon in the freezer for 10‑15 minutes before slicing for easier, cleaner cuts.
- Use a mandoline for uniform vegetable ribbons.
- Serve with toasted rye bread for a classic Scandinavian presentation.
Troubleshooting
Salmon turns white or mushy.
Do not add lemon juice during curing and limit the cure time to 10 minutes.
Slices tear or are too thick.
Ensure the knife is very sharp and consider chilling the salmon briefly before slicing; use a gentle sawing motion.
Storage
Refrigerator: Cover tightly with plastic wrap and store up to 24 hours.
Freezer: Not recommended; freezing alters texture of the cured fish.
Room temperature: Serve at room temperature within 2 hours of plating.
Make-Ahead Tips
- Cure the salmon up to 30 minutes ahead and keep it covered in the refrigerator.
- Prepare the garnish vegetables a few hours in advance and store them in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of gravlax in Scandinavian cuisine?
Gravlax originated in the Nordic countries as a way to preserve salmon using salt, sugar, and dill. Historically, fishermen would bury the salted fish in the sand to cure, giving it the name "grav" meaning "grave" or "buried".
What are the traditional regional variations of gravlax in Sweden versus Norway?
Swedish gravlax traditionally includes a sweet cure with sugar and dill, while Norwegian versions often emphasize a saltier cure and may add juniper berries or aquavit. Both are served thinly sliced with mustard‑dill sauce.
How is instant gravlax traditionally served in Scandinavian restaurants?
It is typically presented on a chilled plate with thin slices fanned out, accompanied by crisp vegetables, rye bread, mustard‑dill sauce, and a lemon wedge, allowing diners to enjoy the delicate flavor and texture.
What occasions or celebrations feature gravlax in Scandinavian culture?
Gravlax is a staple at holiday feasts such as Christmas and Midsummer, as well as at weddings and special family gatherings, symbolizing abundance and hospitality.
What authentic ingredients are essential for traditional gravlax and what can be substituted?
Traditional gravlax uses fresh salmon, coarse salt, sugar, and dill. In this instant version, sugar is omitted for speed, but you can substitute dill with fennel fronds or chives for a fresh twist.
What other Scandinavian dishes pair well with instant gravlax?
Serve it alongside Swedish cucumber salad, rye crispbread with butter, or a cold beetroot soup (sill) for a balanced Nordic tasting menu.
How does the instant gravlax recipe from YouTube channel ultrablue differ from classic gravlax methods?
Ultrablue’s instant gravlax skips the long 24‑hour cure and sugar‑dill mixture, using only coarse kosher salt and pepper for a 10‑minute cure, making it a rapid yet flavorful alternative.
What are the most common mistakes to avoid when making instant gravlax from ultrablue?
Common errors include over‑salting by leaving the fish too long, adding lemon juice during curing (which whitens the protein), and using a dull knife that creates thick or torn slices.
What does the YouTube channel ultrablue specialize in?
The YouTube channel ultrablue focuses on modern, technique‑driven cooking tutorials that blend classic culinary fundamentals with quick, home‑friendly adaptations, often highlighting seafood and seasonal ingredients.
How does the YouTube channel ultrablue's approach to Scandinavian cooking differ from other cooking channels?
Ultrablue emphasizes speed and minimal equipment, presenting traditional Nordic dishes like gravlax in a streamlined, “instant” format, whereas many other channels stick to the traditional multi‑day curing processes.
Last updated: August 29, 2026
