Introduction

Gravlax is a classic Nordic-style cured salmon that feels fancy but is surprisingly simple: salt and sugar do the work, herbs and spices bring aroma, and time in the fridge transforms a fresh salmon fillet into silky, sliceable perfection. The flavor is clean and gently sweet-salty, with a bright dill note and warm spice from coriander seeds and pink peppercorns.

This is the kind of dish that makes a brunch board look like it came from a café: set it out with bread, butter, pickles, and lemon, and people instantly gather around. It’s also a dream for entertaining because the “cooking” happens while you do literally anything else.

Why You’ll Love This Recipe

• Elegant texture, minimal effort: You get that luxe, satiny bite without turning on the oven.

• Perfect flavor balance: The cure seasons the salmon all the way through while keeping it tender, not dry.

• Make-ahead friendly: Prepare it the day before guests arrive and slice when you’re ready.

• Easy to customize: Swap spices, add citrus zest, or tweak sweetness to fit your taste.

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  Equipment

• Shallow baking dish or rimmed tray (large enough to fit an 800 g / 1¾ lb salmon piece)

• Small mixing bowl

• Measuring cups and spoons

• Cutting board

• Sharp knife (long slicing knife is ideal)

• Plastic wrap

• A second pan or small cutting board for pressing

• Weights (canned goods work well)

• Paper towels or clean kitchen towel

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  Ingredients

Main Ingredients

• 1¾ lb (800 g) thick salmon fillet, skin on preferred

• ¾ cup (200 g) kosher salt

• ¾ cup (150 g) sugar

• 1 bunch dill (stems and fronds)

• 1 tbsp pink peppercorns

• 1 tbsp coriander seeds

Optional Ingredients

• Lemon zest (from 1 lemon)

• Orange zest (from ½ orange)

• 1 tsp cracked black pepper (for extra bite)

• A splash of aquavit or gin (for aroma, optional)

• Thinly sliced cucumber, capers, red onion, lemon wedges (for serving)

   

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  Instructions

Step 1: Preparation

1. Choose the salmon. Use a thick, center-cut piece for the most even cure and clean slices. Skin-on is helpful because it gives structure and makes slicing easier.

2. Check for pin bones. Run your fingertips along the center line of the fillet. If you feel small bones, remove them with tweezers.

3. Lightly pat dry. A quick pat helps the cure stick evenly.

4. Prep the dish. Set a shallow pan on the counter. You’ll build the cure in layers: half under the salmon, half over it.

Food-safety note: Gravlax is cured, not heat-cooked. Use very fresh salmon from a trusted source and keep it cold the entire time. If you’re serving people who are pregnant, elderly, immunocompromised, or very young, consider serving fully cooked salmon instead.

Step 2: Mixing / Assembling

1. Mix the cure. In a bowl, combine the kosher salt and sugar until evenly blended.

2. Create the base layer. Sprinkle half of the salt-sugar mixture into the bottom of your dish, spreading it into a bed roughly the size of the salmon.

3. Place the salmon. Lay the salmon on top of the cure bed, skin-side down if the skin is attached.

4. Season the top. Add the dill over the salmon (use plenty—think “blanket,” not “garnish”). Scatter the pink peppercorns and coriander seeds over the dill.

5. Finish with the remaining cure. Sprinkle the other half of the salt-sugar mixture evenly over the top.

At this point, the salmon should look well-covered. Don’t worry if it seems like “too much” cure—most of it will dissolve into a brine and be rinsed off later.

Step 3: Chilling / Curing

1. Wrap tightly. Cover the dish with plastic wrap, pressing it down so it sits close to the salmon and helps the cure stay in contact.

2. Press. Place a second pan or small board on top, then add weights (a few cans). Pressing encourages an even cure and a firmer, sliceable texture.

3. Refrigerate. Chill at least 12 hours, and up to 24 hours for a deeper cure.

4. Optional flip for extra-even curing: If you remember, turn the salmon once halfway through the curing time. It’s not required, but it can help if your fillet is especially thick.

What’s happening in the fridge: the cure draws out some moisture, creating a concentrated, flavorful brine. Over time, the salmon becomes denser, silkier, and perfectly seasoned.

Step 4: Rinsing / Drying / Finishing

1. Unwrap and drain. You’ll see liquid in the pan—that’s normal.

2. Rinse. Briefly rinse the salmon under cold water to remove excess cure, herbs, and spices. (Quick rinse = more seasoned; longer rinse = milder. Aim for brief.)

3. Dry well. Pat the salmon completely dry with paper towels.

4. Slice properly.

   • If skin-on: start at the tail end if there is one, and slice thinly at a slight angle, sliding the knife almost parallel to the board.

   • Keep slices thin for the best texture; gravlax shines when it’s delicate.

5. Serve now or re-chill. You can serve immediately or refrigerate it uncovered for 30–60 minutes to help the surface dry slightly for cleaner slicing.

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   Tips & Notes

• Best texture: Use a thick fillet and press it while curing. Thin pieces can become overly salty faster.

• Flavor boost: Lightly crush the coriander seeds and pink peppercorns before sprinkling—this releases aroma without turning them into powder.

• Common mistake to avoid: Don’t cure at room temperature. Keep it refrigerated the whole time.

• Salt choice matters: Use kosher salt as written. Fine table salt can make the cure too strong by volume.

• Balance the cure: If you prefer less sweetness, you can reduce sugar slightly, but keep enough to balance the salt and help the texture stay tender.

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  Variations

Ingredient Variations

• Citrus-dill gravlax: Add lemon + orange zest over the top before wrapping.

• Pepper-forward: Add cracked black pepper and a little extra pink peppercorn.

• Juniper twist: Add 1–2 tsp lightly crushed juniper berries for a piney, Nordic feel.

• Beet “pink” gravlax: Add a thin layer of grated beet over the fish for color and a subtle earthy sweetness.

Dietary Variations

• Dairy-free: Naturally dairy-free; serve with olive oil, lemon, and herbs instead of creamy sauces.

• Gluten-free: Serve with gluten-free crackers, cucumber rounds, or lettuce cups.

• Lower sugar: Reduce sugar slightly and add citrus zest + extra dill to keep the flavor bright.

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  Storage & Make-Ahead

• Refrigerator: Store gravlax tightly wrapped in the fridge for up to 4 days after rinsing and drying. Keep it cold and slice as needed for the freshest texture.

• Make-ahead: Cure it the day before serving. For a brunch, cure overnight and slice in the morning.

• Freezer: You can freeze gravlax. Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator. Texture may be slightly softer after thawing, but still delicious for bagels and boards.

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  Serving Suggestions

• Classic: Rye bread or pumpernickel, butter or crème fraîche (or dairy-free alternative), dill, lemon.

• Brunch board: Bagels, cucumbers, capers, red onion, soft scrambled eggs, sliced radish.

• Salad-style: Toss arugula with lemon juice and olive oil, then top with gravlax and shaved fennel.

• Potato pairing: Serve with boiled baby potatoes, mustard-dill sauce, and pickles.

• Drinks: Sparkling water with lemon, a crisp white wine, or a light citrusy mocktail.

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  Time Breakdown

• Preparation Time: 15 minutes

• Cooling / Curing Time: 12 to 24 hours

• Total Time: 12 hours 15 minutes to 24 hours 15 minutes

  Servings : 8

Nutritional Information (Per Serving)

Approximate values; curing and rinsing time can change sodium and sugar content.

• Calories: ~220

• Protein: ~20 g

• Carbohydrates: ~3 g

• Fat: ~13 g

• Sodium: ~900–1200 mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. If you don’t have pink peppercorns, use cracked black pepper plus a tiny pinch of allspice. If you don’t have coriander seeds, use fennel seeds or crushed mustard seed for a different but still lovely aromatic profile. Dill is strongly traditional here; if you must swap, try a mix of parsley and tarragon, but the final flavor will be less “gravlax classic.”

Can I make this recipe ahead of time?

Absolutely—this is one of its biggest strengths. Cure it overnight (12–24 hours), rinse and dry it, then keep it wrapped in the fridge. Slice just before serving for the prettiest presentation, or pre-slice and layer between parchment pieces.

How do I reheat it properly?

Gravlax is meant to be served cold or cool—no reheating needed. If you want something warm, use the gravlax as a finishing element: add it to warm toast, eggs, or potatoes right before serving so it softens slightly but doesn’t cook.

Can I freeze this recipe?

Yes. Freeze it tightly wrapped for up to a month. Thaw slowly in the refrigerator overnight. If the texture softens a little, it’s still excellent chopped into a salad, folded into scrambled eggs at the very end, or served on crackers with lemon.

Conclusion

This spiced salmon gravlax delivers restaurant-level elegance with almost no hands-on work: a simple salt-sugar cure, a generous blanket of dill, and a pop of pink peppercorn and coriander. Make it for brunch spreads, holiday boards, or any time you want a “wow” dish that’s secretly effortless. Once you try it, you’ll start inventing your own spice blends—and keeping a batch in the fridge “just in case guests appear.”