Description
This classic Cured Salmon Gravlax recipe delivers a fresh, flavorful, and perfectly balanced cured salmon that tastes better than store-bought versions. Using sashimi-grade salmon, fresh dill, rock salt, and sugar, this easy-to-make gravlax is cured over 36 hours for optimum flavor and texture. A creamy mustard sauce adds a tangy touch, making it a perfect appetizer or party food served with rye bread and lemon wedges.
Ingredients
Scale
For the Gravlax Cure
- 1 tbsp white peppercorns (whole)
- 1 cup fresh dill, roughly chopped (about 1 big bunch)
- 250g / 8 oz rock salt
- 250g / 8 oz white sugar
- 1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on
For the Mustard Cream Sauce
- 1/2 cup / 125 ml heavy / thickened cream
- 1/3 cup Dijon mustard (or hot mustard for a kick)
- 2 tsp mustard powder
- Salt and pepper, to taste
To Serve
- Rye bread slices or other bread/crackers
- Lemon wedges
- 1/4 cup fresh dill, roughly chopped (for garnish)
Instructions
- Crush peppercorns: Use the side of a knife or a mortar and pestle to roughly crush the white peppercorns, releasing their aroma and flavor.
- Mix cure ingredients: Combine the crushed peppercorns with the rock salt, white sugar, and 1 cup of roughly chopped fresh dill in a bowl to evenly distribute the curing mixture.
- Prepare salmon for curing: Lay two large pieces of cling wrap on your workspace, slightly overlapping. Spread half of the salt mixture in the shape of the salmon on the cling wrap.
- Apply cure to salmon: Place the salmon on top of the salt mixture with the skin side down, then cover the top of the salmon evenly with the remaining salt mixture.
- Wrap and weight salmon: Wrap the salmon tightly in the cling wrap, place it in a large dish, then put a flat weight on top such as a small cutting board, followed by three 400g cans to press the fish evenly during curing.
- First cure period: Refrigerate the wrapped salmon and weights for 12 hours. During this time, liquid will be drawn out from the salmon.
- Turn salmon and reweight: After 12 hours, unwrap and turn the salmon over despite its wetted surface; rewrap and replace the weights. Refrigerate for another 12 hours.
- Final turn and cure: Repeat the turning and weighting process once more after the second 12-hour period, then refrigerate for a final 12 hours, totaling 36 hours of curing for a medium cure gravlax.
- Clean and dry salmon: After curing, unwrap the salmon and scrape off the excess salt mixture. Rinse gently under cold water and pat dry with paper towels. For optimal texture, refrigerate uncovered for 3–12 hours to dry the surface and let the salt settle evenly.
- Garnish and slice: Sprinkle the additional 1/4 cup fresh dill over the surface for extra flavor and garnish. Slice the gravlax thinly on an angle, cutting through the flesh but not through the skin.
- Prepare mustard sauce: In a small bowl, mix the heavy cream, Dijon mustard, mustard powder, and season to taste with salt and pepper. Optionally, add lemon juice or zest to enhance the tang.
- Serve: Serve the gravlax slices on toasted rye bread or crackers with the mustard cream sauce, garnished with fresh dill and accompanied by lemon wedges to squeeze over before eating.
Notes
- White pepper is preferred for its milder flavor and to avoid black specks on the salmon, but black pepper can be used. Use 2 teaspoons if using ground pepper.
- Only use rock salt or coarse/kosher salt; avoid table salt or iodized salts which can over-salt or discolor the fish.
- Rock salt requires a 36-hour cure for medium cure; coarse salt requires shorter curing times. Medium cure produces a moist, lightly cured interior with a firm outer surface.
- Ensure the salmon is sashimi-grade and skin-on for best texture and flavor.
- For smaller fillets under 500g, increase the salt and sugar ratio proportionally to avoid oversalting; do not go smaller than 300g.
- Rye bread is the traditional accompaniment though other breads or crackers work well.
- Some recipes add lemon zest to the cure for brightness; this classic recipe does not.
- Store cured salmon in an airtight container in the refrigerator and consume within 3 days.
- One whole batch generously serves 10 people as an appetizer.
- Nutrition estimates are based on store-bought gravlax, which tends to be saltier than homemade.