How to Make Salmon Gravlax - Homemade Gravlax salmon - Best Gravlax Recipe

Ingredients

• 1.5 lb Fresh Salmon Fillet (skin on, about 1‑inch thick)
• 1/2 cup Rock Salt (coarse, also called sea salt)
• 1/4 cup Granulated Sugar (white granulated)
• 1 tablespoon Black Peppercorns (coarsely cracked, not too fine)
• 2 whole pods Star Anise (lightly crushed)
• 1 tablespoon Juniper Berries (lightly crushed)
• 1 fruit Lemon (zest and juice; use half the juice)
• 1 fruit Lime (zest and juice; use half the juice)
• 1 fruit Grapefruit (zest and juice; use half the juice)
• 1 cup Fresh Dill (loosely packed, stems included, chopped)
• 1 cup Fresh Mint Leaves (leaves only, finely chopped)
• 2.5 tablespoons Dijon Mustard (smooth, no added honey)

Instructions

1. Prepare the Curing Mix

   In a mixing bowl combine rock salt and granulated sugar. Add the zest of the lemon, lime, and grapefruit. Grind black peppercorns coarsely and add. Lightly crush star anise and juniper berries and stir into the mixture. Finally, fold in the chopped dill (stems included) and the citrus skins (half of each fruit).

   Time: PT15M

2. Add Citrus Juice

   Squeeze half the juice from each citrus fruit (lemon, lime, grapefruit) and add to the curing mix. Do not strain; keep the pulp and seeds for extra flavor.

   Time: PT5M

3. Arrange the Salmon

   Place the salmon fillet skin‑side down in the large shallow dish. Pour any remaining citrus juice onto the bottom of the dish, then lay the fillet on top.

   Time: PT3M

4. Apply the Cure

   Cover the salmon evenly with the prepared salt‑sugar‑herb mixture, ensuring the entire surface is coated.

   Time: PT4M

5. Wrap and Weight

   Wrap the dish tightly with plastic wrap. Place a heavy weight (second platter, canned goods, or a clean brick) on top of the fillet to press the cure into the center.

   Time: PT3M

6. Cure in Refrigerator

   Transfer the weighted, wrapped dish to the refrigerator. Let cure for 24 hours for a 1‑inch thick fillet; up to 48 hours for thicker pieces.

   Time: PT24H

   Temperature: 4°C

7. Rinse and Dry

   After curing, remove the weight and plastic wrap. Rinse the fillet under cold running water to remove excess salt mixture. Pat dry thoroughly with clean kitchen towels or paper towels.

   Time: PT5M

8. Prepare Herb‑Mustard Coating

   Finely chop fresh mint and dill leaves using the double‑blade technique (two identical chef’s knives side‑by‑side). Transfer the herbs to a small bowl, add Dijon mustard (about 2½ Tbsp), and mix to a uniform paste.

   Time: PT15M

9. Apply the Coating

   Place the salmon meat‑side up (skin stays down). Spread the herb‑mustard paste evenly over the flesh, avoiding the skin.

   Time: PT5M

10. Dry the Coated Salmon

    Leave the coated fillet uncovered in the refrigerator for about 2 hours to allow the surface to dry slightly, which will improve sliceability.

    Time: PT2H

    Temperature: 4°C

11. Slice and Serve

    Using a long, thin fillet knife, slice the gravlax on a slight diagonal into thin ribbons (about 1/8‑inch thick). Arrange on a platter with lemon wedges and serve with sour cream, crème fraîche, or toasted bread.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g