Michelin star Salmon Gravlax recipe (How To Cure Fish At Home)

Ingredients

• 300 g Salt (coarse sea salt for curing)
• 300 g Granulated Sugar (white granulated sugar)
• 1 orange Orange Zest (zested, use microplane)
• 1 tsp Black Pepper (freshly ground)
• 1 small Beetroot (grated, about 50 g, for color)
• 500 g Salmon Fillet (skin‑on, fresh)
• 1 medium Cucumber (peeled, cut into sticks then diced)
• 2 tbsp Fresh Dill (chopped)
• 2 tbsp Olive Oil (extra virgin)
• 1 tbsp Water (cold, for dressing)
• 1 tsp White Wine Vinegar (or apple cider vinegar)
• pinch Salt (for dressing, to taste)
• pinch Black Pepper (freshly ground, for dressing)
• 1 Orange (peeled and segmented)
• 4 Quail Eggs (soft boiled, peeled)
• 1 tsp Lemon Juice (freshly squeezed)
• 4 slices Radish (for garnish)

Instructions

1. Make Cure Mixture

   Combine 300 g salt, 300 g sugar, zest of one orange, 1 tsp ground black pepper, and the grated beetroot in a mixing bowl. Mix until evenly distributed.

   Time: PT8M

2. Cure the Salmon

   Lay half of the cure mixture on the bottom of a shallow dish, place the 500 g salmon skin‑side down, then cover the flesh completely with the remaining cure. Press gently, wrap tightly with plastic wrap, and place a heavy plate on top.

   Time: PT5M

3. Refrigerate to Cure

   Transfer the wrapped, weighted salmon to the refrigerator and let cure for 24–48 hours depending on desired saltiness.

   Time: PT2M

4. Rinse and Slice Salmon

   After curing, unwrap the salmon and rinse under cold running water to remove all salt and sugar. Pat dry with paper towels and slice the fillet into very thin ribbons.

   Time: PT5M

5. Prepare Cucumber

   Peel the cucumber, cut into long sticks, then julienne and finally dice into small cubes.

   Time: PT5M

6. Make Cucumber Dressing

   In a bowl combine the diced cucumber with 2 tbsp chopped dill, 2 tbsp olive oil, 1 tbsp cold water, 1 tsp white wine vinegar, a pinch of salt and pepper. Toss gently.

   Time: PT3M

7. Segment the Orange

   Using a sharp knife, cut away the peel and white pith of the orange, then cut between the membranes to release clean segments. Set aside whole segments.

   Time: PT5M

8. Reduce Orange Glaze

   Pour the collected orange juice into a saucepan, add 1 tsp lemon juice and a pinch of salt. Reduce over medium heat until the liquid thickens to a syrupy glaze that coats the back of a spoon.

   Time: PT5M

   Temperature: medium

9. Soft‑Boil Quail Eggs

   Bring a small pot of water to a rolling boil. Gently lower 4 quail eggs into the water and cook for 1 minute 45 seconds. Immediately transfer to an ice‑water bath to stop cooking.

   Time: PT5M

   Temperature: boiling

10. Peel and Season Eggs

    Peel the chilled quail eggs, slice in half, and sprinkle lightly with salt.

    Time: PT3M

11. Plate the Dish

    Arrange thin slices of gravlax on a serving plate, top with the cucumber‑dill mixture, place orange segments and quail egg halves, add a few radish slices, drizzle the orange glaze, and finish with fresh dill leaves.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

10g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Salt: kosher salt (use same weight)
• Instead of Granulated Sugar: brown sugar
• Instead of Orange Zest: lemon zest, lime zest
• Instead of Black Pepper: white pepper
• Instead of Beetroot: pomegranate seeds for color
• Instead of Salmon Fillet: trout fillet
• Instead of Cucumber: zucchini
• Instead of Fresh Dill: parsley
• Instead of Olive Oil: avocado oil
• Instead of White Wine Vinegar: rice vinegar
• Instead of Quail Eggs: soft boiled chicken egg
• Instead of Lemon Juice: lime juice

Equipment Needed

• Mixing Bowl
• Kitchen Scale
• Microplane Zester
• Box Grater
• Sharp Chef's Knife
• Cutting Board
• Plastic Wrap
• Heavy Plate or Weight
• Refrigerator
• Small Pot
• Slotted Spoon
• Ice Bath Bowl
• Saucepan
• Whisk
• Serving Plate
• Small Serving Spoon

Critical Steps — Do Not Skip

• Cover salmon completely with cure mixture
• Rinse cured salmon thoroughly to remove excess salt
• Reduce orange juice to a glaze consistency
• Cook quail eggs precisely for 1 minute 45 seconds
• Slice salmon thinly for proper texture

Chef Tips from the Video

• Use fine sea salt for a cleaner flavor profile.
• Press the salmon with a heavy plate to ensure even curing.
• A mandoline makes uniform cucumber sticks quickly.
• For extra color, add a pinch of pink Himalayan salt to the cure.
• Serve with rye crackers for a traditional Nordic touch.

Troubleshooting

Storage

Refrigerator: Cured salmon can be kept in an airtight container for 3–5 days; orange glaze and cucumber dressing up to 3 days.

Freezer: Wrap gravlax tightly and freeze for up to 1 month.

Room temperature: Serve at room temperature; do not leave out longer than 2 hours.

Make-Ahead Tips

• Cure the salmon a day ahead and keep refrigerated.
• Prepare orange glaze and cucumber dressing up to 2 days in advance; store separately.
• Soft‑boiled quail eggs can be peeled and kept in cold water until serving.

Frequently Asked Questions