How to Make Martha Stewart's Gravlax
How to Make Martha Stewart's Gravlax is a easy Scandinavian recipe that serves 8. 400 calories per serving. Recipe by Martha Stewart on YouTube.
Prep: 30 min | Cook: 48 hrs | Total: 48 hrs 50 min
Cost: $251.20 total, $31.40 per serving
Ingredients
- 3 pounds King Salmon Fillet (skin on, very fresh, no off‑odors)
- 0.5 cup Coarse Salt (prefer kosher or sea salt, coarse grain)
- 2 tablespoons Granulated Sugar (white granulated)
- 2 teaspoons Coriander Seeds (for dry cure, lightly crushed in mortar)
- 2 teaspoons Coriander Seeds (whole, added during second cure)
- 1 teaspoon Ground Black Pepper (heaping, freshly ground if possible)
- 0.25 cup Olive Oil (extra‑virgin, plus a little extra if desired)
- 2 tablespoons Vodka (neutral spirit, helps flavor penetration)
- 1 bunch Fresh Dill (coarsely chopped)
Instructions
Prepare Dry Cure
Combine 1/2 cup coarse salt, 2 tbsp sugar, 2 tsp coriander seeds (lightly crushed), and a heaping tsp ground black pepper in a mortar. Grind until the coriander seeds are broken up and the mixture is uniform.
Time: PT10M
Apply Dry Cure to Salmon
Pat the salmon dry with paper towels. Spread the dry cure evenly over the flesh side of the fillet, pressing gently so it adheres fully.
Time: PT5M
Weight and Refrigerate (First 24 h)
Place a sheet of plastic wrap directly on top of the cured salmon, then add a flat weight (e.g., a cast‑iron skillet or canned tomatoes). Cover the dish tightly with another layer of plastic wrap to create an airtight seal. Refrigerate for 24 hours, turning the fish once or twice during this period.
Time: PT24H
Temperature: 4°C
Rinse and Scrape Excess Cure
After 24 hours, remove the weights and plastic wrap. Rinse the salmon briefly under cold water to remove excess salt, then pat dry. Using a spoon, gently scrape off any remaining spice crystals from the surface.
Time: PT5M
Second Cure with Oil, Vodka, and Herbs
Place the salmon back in the dish. Drizzle about 1/4 cup olive oil over the flesh, then add 2 tbsp vodka, 2 tsp whole coriander seeds, and the coarsely chopped dill. Spread evenly.
Time: PT5M
Weight and Refrigerate (Second 24 h)
Cover the salmon again with plastic wrap, add the weight, and refrigerate for another 24 hours.
Time: PT24H
Temperature: 4°C
Remove Herbs and Debone
After the second curing period, unwrap the salmon, discard the dill and whole coriander seeds, and gently scrape any remaining spices. Use needle‑nose pliers to pull out any pin bones you feel along the flesh.
Time: PT5M
Slice for Serving
Place the salmon on a cutting board. Using a very sharp fish knife or Japanese knife, cut thin slices across the grain, about the same size as a slice of bread you plan to serve with. Keep the skin on while slicing to help hold the fillet together.
Time: PT5M
Plate and Garnish
Arrange the salmon slices on a serving platter. Drizzle a little extra olive oil if desired, add a tiny sprig of dill on each piece, and serve with toasted rye or pumpernickel bread.
Time: PT5M
Nutrition Facts
- Calories
- 400
- Protein
- 34 g
- Carbohydrates
- 0 g
- Fat
- 27 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten‑Free (if served without bread), Low‑Carb
Allergens: Fish (salmon), Alcohol (vodka)
Ingredient Substitutions
- Instead of King Salmon Fillet: Atlantic salmon fillet
- Instead of Coarse Salt: Kosher salt, sea salt
- Instead of Granulated Sugar: cane sugar
- Instead of Coriander Seeds: cumin seeds (different flavor)
- Instead of Coriander Seeds: cumin seeds (different flavor)
- Instead of Ground Black Pepper: white pepper
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Vodka: dry white wine, gin
- Instead of Fresh Dill: tarragon, chives
Equipment Needed
- Mortar and Pestle
- Plastic Wrap
- Weights (canned tomatoes or cast‑iron pan)
- Rectangular Dish or Glass Baking Dish
- Refrigerator
- Cutting Board
- Sharp Knife (fish knife or Japanese knife)
- Needle‑Nose Pliers (optional)
- Measuring Cups and Spoons
- Squeeze Bottle (optional) (optional)
Critical Steps — Do Not Skip
- Grinding coriander seeds in the mortar
- Ensuring the salmon is completely covered and airtight during both curing periods
- Turning the fish during the first 24‑hour cure
- Removing pin bones with pliers
- Slicing across the grain while the skin remains attached
Chef Tips from the Video
- Use a high‑quality, wild‑caught salmon for the best flavor.
- A glass or ceramic dish is ideal because it won’t react with the salt.
- For extra aroma, add a few lemon zest strips to the second cure.
Troubleshooting
The salmon is too soft or mushy after curing
Make sure the salt amount was correct and that the fish was kept refrigerated the full 48 hours. Too little salt or a warm fridge can cause excess moisture.
The salmon is overly salty
Rinse briefly under cold water and pat dry before the second cure; you can also reduce the salt to ⅓ cup for a milder cure.
Pin bones remain after using pliers
Feel the flesh gently with your fingertips; pull the bones out at a shallow angle. If a bone breaks, use tweezers to extract the fragment.
Storage
Refrigerator: Store the cured salmon, tightly wrapped, in the refrigerator for up to 5 days.
Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The gravlax can be prepared up to 3 days in advance; keep it tightly wrapped and refrigerated.
- If you need to store longer, freeze the cured salmon as described in the freezer storage section.
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 before refrigeration, using a mixture of salt, sugar, and dill. The name means “grave salmon,” referring to the burial‑like pressing of the fish under weight, which creates its distinctive buttery texture.
What are the traditional regional variations of gravlax in Sweden, Norway, and Denmark?
Swedish gravlax often includes a touch of aquavit, while Norwegian versions may add juniper berries. Danish gravlax typically features a larger proportion of dill and is served with a mustard‑dill sauce called hovmästarsås.
How is gravlax traditionally served in Scandinavian celebrations?
Gravlax is commonly presented on thin rye or crispbread with a dollop of mustard‑dill sauce, accompanied by boiled potatoes and a cold beer or aquavit during midsummer feasts and holiday gatherings.
What occasions or celebrations is gravlax traditionally associated with in Nordic culture?
It is a staple at midsummer festivals, Christmas buffets, and wedding receptions, where its elegant appearance and rich flavor make it a prized appetizer.
What authentic ingredients are essential for traditional gravlax versus acceptable modern substitutes?
Traditional gravlax uses coarse sea salt, granulated sugar, whole coriander seeds, black pepper, dill, and sometimes aquavit. Modern cooks may substitute kosher salt, brown sugar, or vodka for the spirit, which still yields excellent results.
What other Scandinavian dishes pair well with gravlax?
Gravlax pairs beautifully with rye crispbread, boiled new potatoes, pickled cucumbers, and a creamy mustard‑dill sauce. It also complements chilled soups like cold cucumber or beet soup (borscht).
What makes gravlax special or unique in Scandinavian cuisine?
Its dry‑cure method creates a silky, buttery texture while preserving the fresh flavor of the salmon. The balance of salt, sugar, and aromatic herbs gives a subtle sweet‑savory profile that is distinct from smoked salmon.
How has gravlax evolved over time in modern Nordic cooking?
While the basic cure remains unchanged, contemporary chefs experiment with additional flavors such as citrus zest, fennel, or infused spirits. Some also serve gravlax as a component in salads, sushi rolls, or modern tasting menus.
What are the most common mistakes to avoid when making gravlax at home?
Common errors include using too much salt, not keeping the fish cold enough, failing to weight the fillet flat, and over‑curing, which can make the texture mushy. Follow the exact timing and keep the refrigerator at 4 °C.
Why does this gravlax recipe use vodka in the second cure instead of traditional aquavit?
Vodka provides a neutral spirit that helps the oil penetrate the flesh without adding competing flavors, making the dill and coriander stand out. Aquavit can be used for a more authentic taste, but vodka is more readily available in many kitchens.
What does the YouTube channel Martha Stewart specialize in?
The YouTube channel Martha Stewart focuses on classic American home cooking, entertaining, and lifestyle tips, blending timeless techniques with modern convenience for home cooks of all skill levels.
How does the YouTube channel Martha Stewart's approach to Scandinavian gravlax differ from other cooking channels?
Martha Stewart emphasizes precise measurements, clear step‑by‑step visuals, and practical home‑kitchen adaptations, whereas many other channels may rely on improvisation or omit crucial details like weighting the fish and turning it during curing.
Last updated: September 1, 2026
