Cured salmon
Cured salmon is a medium Scandinavian recipe that serves 4. 180 calories per serving. Recipe by Johnny Kyunghwo on YouTube.
Prep: 30 min | Cook: 48 hrs | Total: 48 hrs 45 min
Cost: $14.40 total, $3.60 per serving
Ingredients
- 600 g Salmon Fillet (skin on, pin bones removed, fresh wild‑caught if possible)
- 150 g Kosher Salt (fine grain)
- 150 g Granulated Sugar (white granulated)
- 30 g Fresh Dill (chopped roughly)
- 5 g Black Pepper (freshly ground, coarsely cracked)
Instructions
Weigh the Salmon
Place the salmon fillet on the kitchen scale and confirm it weighs about 600 g.
Time: PT5M
Prepare the Cure Base
In a mixing bowl combine 150 g kosher salt and 150 g granulated sugar. Stir until evenly mixed.
Time: PT5M
Add Herbs and Pepper
Stir in the chopped dill and freshly ground black pepper until evenly distributed.
Time: PT5M
Lay Down First Layer of Cure
Line a baking tray with plastic wrap and spread half of the cure mixture in an even layer.
Time: PT3M
Apply Cure to Salmon
Place the salmon skin‑side down on the cure, then rub the remaining cure mixture over the flesh, making sure to coat all surfaces.
Time: PT5M
Wrap and Seal
Wrap the salmon tightly with plastic wrap, then double‑wrap to prevent any liquid from leaking.
Time: PT3M
Press and Refrigerate
Place the wrapped salmon in a baking tray, set another tray on top to apply gentle pressure, and put the whole assembly in the refrigerator.
Time: PT2M
Cure for Two Days
Leave the salmon in the fridge for 48 hours, flipping it over after the first 24 hours to ensure uniform curing.
Time: PT48H
Rinse and Dry
After 48 hours, remove the salmon, rinse off all cure under cold running water, and pat completely dry with paper towels.
Time: PT5M
Slice and Serve
Using a sharp knife, slice the gravlax thinly on an angle and arrange on a platter. Serve with mustard‑dill sauce, rye bread, or crackers.
Time: PT5M
Cleanup
Wash the mixing bowl, trays, and any utensils used. Dispose of the used plastic wrap.
Time: PT15M
Nutrition Facts
- Calories
- 180
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 9 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten‑Free, Dairy‑Free
Allergens: Fish
Ingredient Substitutions
- Instead of Salmon Fillet: Trout, Arctic Char
- Instead of Kosher Salt: Sea Salt
- Instead of Granulated Sugar: Brown Sugar
- Instead of Fresh Dill: Tarragon, Parsley
- Instead of Black Pepper: White Pepper
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Spatula or Spoon
- Plastic Wrap (Cling Film)
- Baking Tray
- Additional Tray or Weight (optional)
Critical Steps — Do Not Skip
- Apply Cure to Salmon
- Wrap and Seal
- Cure for Two Days
- Rinse and Dry
Chef Tips from the Video
- Use a glass or ceramic dish instead of metal to avoid any metallic taste.
- Fine sea salt gives a cleaner flavor than coarse kosher salt.
- Fresh dill is essential; dried dill loses its bright aroma.
Troubleshooting
The gravlax tastes too salty.
Rinse the fish longer under cold water and pat dry; next time reduce the salt to 40 % of the fish weight.
The fish is not firm enough after curing.
Make sure the salmon is pressed with a weight and kept at a consistent 4 °C; increase pressing time or add a heavier weight.
Cure mixture sticks to the fish and is hard to rinse off.
Rinse gently but thoroughly and then pat dry; using a finer salt can reduce clumping.
Storage
Refrigerator: Store wrapped gravlax in the fridge for up to 5 days.
Freezer: Freezing is not recommended as texture changes; if needed, freeze for up to 1 month and thaw in the fridge before serving.
Room temperature: Do not keep at room temperature; always keep chilled.
Make-Ahead Tips
- Gravlax can be cured up to 3 days for a deeper flavor; keep tightly wrapped.
- Slice just before serving to maintain optimal texture.
Frequently Asked Questions
What is the cultural significance and history of Salmon Gravlax in Scandinavian cuisine?
Salmon gravlax originated in the Nordic countries as a way to preserve fresh salmon before refrigeration. The word “gravlax” means “buried salmon,” referring to the traditional method of burying the cured fish in the sand above the tide line.
What are the traditional regional variations of Salmon Gravlax in Sweden and Norway?
In Sweden, gravlax is often served with a mustard‑dill sauce called “hovmästarsås,” while in Norway it may be paired with rye bread and a splash of aquavit. Some regions add juniper berries or orange zest for extra flavor.
How is Salmon Gravlax traditionally served in Scandinavian countries?
It is typically sliced very thin, arranged on a platter, and served with rye crispbread, boiled potatoes, a dollop of mustard‑dill sauce, and a garnish of fresh dill or lemon wedges.
What occasions or celebrations is Salmon Gravlax traditionally associated with in Scandinavia?
Gravlax is a staple at midsummer feasts, Christmas buffets, and Easter brunches, often appearing on smörgåsbord spreads alongside other cured fish and cold cuts.
How does Salmon Gravlax fit into the broader Scandinavian cuisine tradition?
Curing and smoking fish are central preservation techniques in Scandinavian cooking. Gravlax showcases the region’s love for simple, high‑quality ingredients and the balance of sweet, salty, and herbal flavors.
What are the authentic traditional ingredients for Salmon Gravlax versus acceptable substitutes?
Authentic gravlax uses fresh salmon, coarse sea salt, sugar, dill, and black pepper. Acceptable substitutes include trout or Arctic char for the fish, and tarragon or parsley for dill if fresh dill is unavailable.
What are the most common mistakes to avoid when making Salmon Gravlax at home?
Common errors include using too much salt, not pressing the fish, forgetting to flip it during curing, and leaving it at room temperature. These lead to overly salty, mushy, or unsafe results.
Why does this Salmon Gravlax recipe use a 1:1 ratio of salt to sugar instead of a lower percentage?
A 1:1 ratio balances the salty and sweet flavors while drawing out moisture efficiently. Reducing the salt too much can result in a softer texture and shorter shelf life.
How do I know when the Salmon Gravlax is properly cured and ready to eat?
The fish should feel firm to the touch, have a glossy appearance, and release a faint dill aroma. When sliced, the flesh should be opaque and slightly pink, not raw‑red.
What does the YouTube channel Johnny Kyunghwo specialize in?
The YouTube channel Johnny Kyunghwo focuses on simple, home‑cooked Korean and Asian‑inspired dishes, often highlighting quick techniques and ingredient substitutions for busy cooks.
How does the YouTube channel Johnny Kyunghwo's approach to curing fish differ from other cooking channels?
Johnny Kyunghwo emphasizes minimal equipment, clear step‑by‑step timing, and using everyday pantry items like sugar and dill, making the curing process accessible without specialized tools or exotic ingredients.
Last updated: September 6, 2026
