Homemade cured salmon sounds fancy, but the process is wonderfully simple: salmon, salt, sugar, and a little seasoning do most of the work. The result is silky, savory-sweet salmon with a firm, buttery texture that is fantastic on bagels, toast, crackers, or straight from the cutting board.
If you love the idea of homemade lox but do not want a complicated project, this easy gravlax recipe is for you. It is also a lovely companion to Sous Vide Salmon when you want to compare two very different ways to prepare salmon.
What Is Homemade Cured Salmon?
Homemade cured salmon is salmon that is preserved and seasoned with a mixture of salt, sugar, and spices rather than cooked with heat. The cure draws out moisture while adding flavor, creating silky slices similar to gravlax or lox.
This recipe uses a 36–72 hour cure, followed by an uncovered rest in the refrigerator.
Jump to:
- What Is Homemade Cured Salmon?
- Why You’re Going to Love This Easy Gravlax Recipe
- The difference between gravlax and smoked salmon
- The Ingredients
- Step by step instructions
- How to Get the Best Texture
- A Few Things That Can Ruin Great Cured Salmon
- Variations and Substitutions
- What to Serve With Homemade Cured Salmon
- Expert tips
- Tips on cure times
- Frequently Asked Questions
- Storage, Make-Ahead, and Meal Prep
- Homemade Cured Salmon Closing
- More fancy appetizer recipes
- Recipe
- 💬 Comments
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Why You’re Going to Love This Easy Gravlax Recipe
- The peppercorns add gentle warmth, while the raw sugar rounds out the saltiness.
- It needs only five listed ingredients.
- The refrigerator does the heavy lifting—no stove, smoker, or special equipment required.
- You can choose a softer or firmer cure.
- The finished salmon is elegant enough for brunch but easy enough for a quiet weekend.
The difference between gravlax and smoked salmon
Lox and gravlax are both salt cured, while smoked salmon is, well, smoked. Cured salmon, or gravlax/lox is typically cured in a mixture of salt, sugar spices and sometimes alcohol.
Smoked salmon is typically brined in a mixture of salt, sugar and spices, then smoked in a smoker for many hours (like 10-15 hours). There is also cold smoked salmon, where the smoke from the fire is blown over the salmon from a distance.
The Ingredients
- 1 ½ pounds sashimi grade salmon fillet
- ½ cup coarse kosher salt
- ½ cup raw sugar
- 1 teaspoon coarsely crushed peppercorns
- ½ teaspoon crushed red pepper optional
Scroll down to the recipe card for a printable version of the ingredients and instructions.
Key Ingredients
Sashimi grade salmon: Use salmon appropriate for a raw or cured preparation because this is a salt-cured salmon recipe, not a heat-cooked recipe.
Coarse kosher salt: This forms the base of the cure and helps draw moisture from the fish.
Raw sugar: The sugar balances the saltiness and gives the finished salmon a subtle savory-sweet flavor.
Peppercorns and crushed red pepper: These add gentle warmth and a little personality without hiding the rich flavor of the salmon.
Step by step instructions
Step 1: First, combine dry seasoning in a bowl and mix to make the cure.
Step 2: Place a large piece of plastic wrap over a large baking sheet. Pour half of the cure onto the middle of the plastic wrap.
Step 3: Pat the fish dry and place it, skin side down, over the cure on the plastic wrap (make sure bones have been removed from the fish). Pour the remaining cure on the top side of salmon and make sure it covers all parts of the fish.
Step 4: Wrap the plastic wrap around the fish. Cut another large piece of plastic wrap and double wrap the fish. I recommend placing it in a large ziploc bag at this point, leaving the bag open. This helps to catch the juices and makes it easier to drain if necessary.
Step 5: Place the salmon fillet back on the baking sheet and cover it with something flat and heavy. Place in the fridge.
Step 6: **It is important to drain and flip your fish every 12 hours. This helps it to cure evenly.
For a medium cure, refrigerate it for 36 to 48 hours. For a hard cure, refrigerate it for 72 hours. I prefer a hard cure myself. The longer you cure, the more firm and salty the fish will be.
Step 7: Once your fish is done curing, remove it from the plastic and rinse it thoroughly. Pat dry and place it back in the fridge, uncovered, for 12-24 hours. The longer it sits, the better the salt will distribute throughout the fish.
Step 8: Use a VERY sharp knife to thinly slice the fish. Serve with fresh lemon slices and dill if desired. I love it over top of these crockpot au gratin potatoes or these sous vide potatoes with a creamy mustard sauce..
How to Get the Best Texture
For a softer, more delicate gravlax texture, use the shorter end of the curing range. For firmer, more intensely cured salmon, let it go longer.
Drain and flip the fish every 12 hours so the cure works evenly. After rinsing, the uncovered refrigerator rest helps the seasoning distribute and gives the surface a pleasant, sliceable texture.
For the cleanest slices, use a long, sharp knife and cut the salmon against the grain.
A Few Things That Can Ruin Great Cured Salmon
- Using salmon that is not appropriate for a raw or cured preparation.
- Skipping the weighing-down step, which helps the cure stay in contact with the fish.
- Forgetting to drain and flip the salmon every 12 hours.
- Slicing before the final uncovered rest.
- Using a dull knife. Thin, clean slices are much easier with a sharp blade.
Variations and Substitutions
Keep the base cure the same, then adjust the seasoning to suit your mood.
Leave out the crushed red pepper for a gentler version, or keep it in for a subtle spicy edge. The original recipe is intentionally simple so the salmon remains the star.
What to Serve With Homemade Cured Salmon
Serve thin slices with bagels, cream cheese, capers, and crisp red onion for a classic brunch situation.
It is also excellent with Goat Cheese Avocado Toast, alongside Sous Vide Potatoes, or as part of a snack board with crackers and pickled vegetables.
For a bigger breakfast spread, add a Bagel Breakfast Sandwich and for a to fancy party appetizers alongside these Old Bay crab cakes.
Expert tips
- A sharp knife is a must when slicing the fish to avoid tearing it.
- It is very important to buy sashimi grade salmon for this since we will not be cooking the fish.
- Check the fish for bones and remove any bones that the market may have missed.
- NEVER use regular table salt for the cure. Always use a coarse sea salt or rock salt. Regular table salt will result in a extra salty piece of fish.
- Make sure to use something heavy enough to place on top of the fish while it cures in the fridge. This helps to press the moisture out.
- It is important to drain and flip your fish every 12 hours. This help it to cure evenly.
- For a medium cure, leave it for 36-48 hours. For a hard cure, leave it for 72 hours. The longer you cure, the more firm and salty the fish will be.
- Be sure to fully rinse the salt off the fish, otherwise it will become too salty.
Tips on cure times
Medium cure - this is when the fish is firm, but not too firm. The flavor is less salty than a hard cure, and the fish is still soft and moist. I love to eat medium cure alone, slice by slice, right off the cutting board! Time: 36 hours to 48 hours.
Hard cure - The fish is more firm to the touch, and slightly easier to slice. The flavor is much saltier than a medium cure and is great served on a bagel with cream cheese. Time: 72 hours.
Frequently Asked Questions
Yes, as long as it is high quality salmon. You would likely want to get commercially frozen salmon from your local fish market.
No. Homemade cured salmon is not cooked with heat. Salt and sugar cure it by drawing out moisture.
The recipe gives a 36–72 hour range. A shorter cure is softer, while a longer cure is firmer.
Cured salmon will keep for about 5 days in the refrigerator. If you're making this recipe, I don't think you need to worry about it - it probably won't last that long!
Cut the salmon into the sizes that you want to freeze. For best results, use a vacuum sealer. If you don't have a vacuum sealer, wrap the fish in plastic wrap then seal in an airtight container. Can be kept in the freezer for up to 3 months. To thaw, place in the fridge overnight. Note that the texture will be slightly different than if eaten fresh.
Storage, Make-Ahead, and Meal Prep
Keep the cured salmon refrigerated and slice only what you need. It is recommended using it within about five days in the refrigerator.
It can also be frozen for 3 months. Thaw it in the refrigerator before serving.
Because the cure takes time, this is an excellent make-ahead recipe for brunch or a holiday breakfast.
Homemade Cured Salmon Closing
Once you make homemade cured salmon, it is hard not to feel a little smug when you place a platter of silky gravlax on the table. The hands-on work is minimal, the flavor is impressive, and the refrigerator does nearly everything.
Serve it with bagels, toast, or your favorite brunch sides—and enjoy every beautifully seasoned slice.
More fancy appetizer recipes
Sometimes a party just calls for a more decadent kind of appetizer. Or just something plain good - but not chicken wings or pig in a blanket (no offense to those guys, they ARE delicious). Just something a little more refined. Like these:
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Cured Salmon (Gravlax)
Ingredients
- 1 ½ pounds sashimi grade salmon fillet
- ½ cup coarse kosher salt
- ½ cup raw sugar
- 1 teaspoon coarsely crushed peppercorns
- ½ teaspoon crushed red pepper optional
Instructions
- Combine all ingredients, except fish, in a bowl and mix. Place a piece of plastic wrap down on a baking sheet and pour half the salt mixture on top.
- Pat the fish dry, remove any bones, and place, skin side down, on the salt mixture. Top the salmon with the remaining salt mixture.
- Wrap in the plastic wrap. Layer with another piece of plastic wrap and place in a plastic bag (leave the bag open).
- Place the fish on the baking sheet in the fridge and cover with something flat and heavy.
- Drain and flip the fish every 12 hours for 36-72 hours, depending on desired cure (see notes).
- Remove from fridge and rinse all the salt off.
- Pat the fish dry and place back in the fridge, uncovered, for 12-24 hours to help the salt distribute.
Expert Tips:
- A sharp knife is a must when slicing the fish to avoid tearing it.
- It is very important to buy sashimi grade salmon for this since we will not be cooking the fish.
- Check the fish for bones and remove any bones that the market may have missed.
- NEVER use regular table salt for the cure. Always use a coarse sea salt or rock salt. Regular table salt will result in a extra salty piece of fish.
- Make sure to use something heavy enough to place on top of the fish while it cures in the fridge. This helps to press the moisture out.
- It is important to drain and flip your fish every 12 hours. This help it to cure evenly.
- For a medium cure, leave it for 36-48 hours. For a hard cure, leave it for 72 hours. The longer you cure, the more firm and salty the fish will be.
- Be sure to fully rinse the salt off the fish, otherwise it will become too salty.
Shaya says
outstanding! simple recipe. I also added maple syrup and orange rind. very delicate and not too salty!
Danielle says
Glad to hear it!
KO says
Thanks for the recipe for this Jewish style lox. Mostly one can find it with dill and that is gravlax and it dies not belong on a bagel.
Danielle says
You're welcome!
Boiled-swede says
Cured salmon recipe, Gravlax
Cuisine:American
I would argue the Gravlax is quite, quite far from “American” “cuisine
“
I hate to be “that guy” but adding pepper and paprika to a dish doesn’t change its roots. Also as a Swede, that’s pretty insulting. Yes you’ve hit a nerve with me.
Alex says
Too salty, look elsewhere for a better recipe.
Danielle says
Can I ask how long you cured it for and did you rinse it thoroughly after it was done curing?
Lev says
Hi
İ just cured a salmon. I am not sure if the fish was frozen before it came to sale. Now, after having it cured, can i put it in the freezer in order to kill possible parasites?
Danielle says
I'm pretty sure it needs to be frozen right away in order to kill the parasites.
Steve says
Hi, I thought the point of curing salmon was that it keeps longer, if vacuum packed would it last longer in the fridge than 5 days?
Danielle says
I don't know if it would last longer vacuum sealed ( I don't think so), but it will last longer in the freezer (I believe I included instructions in the post). If you hard cure it, it will last about 5 days in the fridge. Fresh salmon will only last about 2 days in the fridge, so we're extending the time a little.
Han says
I bought a Norway fresh sashimi grade salmon trout which has not been freeze before . It’s fresh catch and delivered to my house next day . My fish monger said although it’s sashimi grade salmon it’s still not safe to eat 100 percent raw due to the way they handle and packed the fish in the market . So he suggested to at least pan seared or touched the salmon surface first before consume as sashimi . So can I use this salmon to make gravlax ??? The fish is in my freezer for 6 days . I have just check my freezer temperature control panel , the temperature set as - 18degree celcius to -20 degree Celsius stated in the manual . I’m not sure how accurate the temperature is .
Danielle says
If the fishmonger says its not safe, I wouldn't use it. The sashimi grade salmon they sell in the store has been flash frozen to kill any parasites or bacteria, so it's safe to eat. Sorry! I'm sure it will be incredible pan seared though!
kim says
Love this recipe! It was way easier than I thought it would be and had such great flavor. Will definitely make again!
Danielle says
Thanks Kim!
Charla @ That Girl Cooks Healthy says
I've always wanted to cure some salmon instead of buying it. Great tips! I'm willing to give this a try.
Danielle says
Hope you love it!
Amanda Wren-Grimwood says
I've been wanting to try doing this so I'm going to be trying this. Perfect for entertaining too.
Danielle says
It definitely is!
Dannii says
I have always wanted to try this and it looks pretty simple to me. I can't wait to try it.
Danielle says
It really is simple 🙂
Tisha says
I'm always looking for new Salmon recipes. It is my favorite fish to eat! Excited to try this!
Danielle says
Hope you enjoy it!
Jo says
That salmon looks perfectly cured and how incredibly delicious it looks. Love it. It would be great on sandwiches. Those pictures of salmon can make anyone hungry!
Danielle says
Thanks!
Debbie says
I am so excited to find this cured salmon recipe, who knew it was so easy. I have had fancy brunches with bagel , cream cheese and lox also. I am so excited to have this at home.
Danielle says
It's so easy to make at home!
LaKita says
I would love to have this every morning for breakfast in so way. It looks so delicious and I love how simple you have made the process in this post.
Danielle says
Thanks!
Paige says
This looks really great for my Easter buffet...also looks pretty easy to make and totally delish!
Danielle says
Thanks!
Kacey Perez says
I wish we had access to better salmon where we are from because my family would eat it all the time. But for when we do cook with it this recipe sounds amazing! Saving it for later....
Danielle says
Thanks!
Anita says
Lox bagel is one of my absolute favorite sandwich, and making my own cured salmon means I can have more of them for so much cheaper. Thanks for this easy and fail-proof recipe. 🙂
Danielle says
Totally!
Mahy says
When I look at these images, there is only one thought that I have - I need to try this salmon recipe. Bookmarking it and adding salmon to my grocery list for the weekend!
Danielle says
Yay! Hope you love it mahy 🙂
Cate says
Looks so delicious! The pictures are really helpful, I'm not the best at cooking fish so super helpful!
Danielle says
Thanks!
Healthy World Cuisine says
Your cured salmon would be fabulous on a bagel with cream cheese and all the fixings. We have a great little Japanese store called One World with fabulous sushi grade fish. Can't wait to try. Pinned to all of our favorite boards.
Danielle says
Thanks!
Kelly Anthony says
My favorite item on a brunch menu is cured salmon. I'm excited to make this at home to impress my friends and family with this yummy recipe.
Danielle says
Hope you love it!!
Cheese Curd In Paradise says
I love this type of preparation and the texture is so delicious. I love the spice blend as well. I have not tried this at home yet, and am really excited to give it a go!
Danielle says
Hope you love it 🙂
Natalie says
Wow that's such an easy recipe. And looks delicious. I never prepared salmon like this, but I definitely need to give this a try. Thanks for all the tips!
Danielle says
I hope you get a chance to try it!
Chef Dennis says
This Cured Salmon Recipe is definitely an easy one but super delicious, no doubt! My wife loves Salmon and I'm sure she'll love this more.
Danielle says
Thanks!
Ben says
That looks tasty! I've been a salmon fan for years. I've done everything with it from pan-frying to smoking it. I've never tried curing it like this before. WOOT!
Danielle says
Thanks Ben!
Michelle says
Followed the recipe exactly just added dill and it turned out great! Thank you! Can’t wait to try other recipes
Danielle says
I'm so happy to hear it!
Alison says
Easy and delicious! My oldest son could eat cured salmon for every meal! Thanks for the tips! Turned out wonderful!
Danielle says
So glad you liked it!
Annie @ Annie's Noms says
Salmon is my favourite fish and I love it smoked, cured or just plain, so I love finding new ways to prepare it. I know this will disappear in my house as it looks fantastic!
Danielle says
Thanks!
Jen says
All of your tips and tricks gave me the confidence to give this a try. It was pure perfection! Thanks!
Danielle says
I'm so glad!
Jordin says
This salmon looks amazing and so flavorful, my mom would love it! I need to make this ASAP, thank you!
Danielle says
Thanks 🙂
Suzy says
Wow! I am so impressed that this can be done at home so easily! Love it! Perfect way to eat salmon!
Danielle says
Thanks!
Deb says
I got this started last night and it's in the fridge now! But what's the difference between a hard cure and a medium cure? I'm not sure how long to let it go.
Danielle says
A hard cure will be more firm to the touch, and also taste saltier. A medium cure has a little give to it and tends to be slightly less salty.
Deb says
Thank you! That helps 🙂
Danielle says
You're welcome 🙂
F says
Added ground fennel seed to the cure, it was spectacular!
Danielle says
So glad you liked it!
Patricia Lee-Chin says
Got some Steel Head today. Going to do this!! I'm sooooo excited!!! Thank you for sharing the recipe!!
Danielle says
I LOVE steel head!! Hope you enjoy the recipe 🙂
A_Boleyn says
That looks amazing.
Danielle says
Thanks so much!
Swathi says
This looks delicious, I had eaten best cured salmon when I was in Stockholm. I miss that here. You recipe is perfect.
Danielle says
Thanks Swathi!
Cheese Curd In Paradise says
I have some delicious salmon in my fridge that is just calling to me after reading this recipe. I always thought this was a more intense process, but No! I can't wait to try this.
Danielle says
It's very easy! My only recommendation is to make sure it is sushi grade salmon since it's not being cooked. Hope you try it Ashley!
Catalina says
This salmon looks so good! My whole family will love it!
Danielle says
Thanks Catalina!
Natalie says
Wow... that is fantastic. I always buy cured salmon in stores. But this is so easy to make at home. And I bet is much more delicious. I will give this a try. I love cured salmon.
Danielle says
i was really surprised by how easy it is when I first tried it!
Lora says
I just love cured salmon and not sure why I don't make my own. With this fantastic recipe and instructions I will now make my own and use the salmon in so many different recipes!!
Danielle says
I thought it was a lot harder than it is when I first tried. It's super easy and soooo good!
Marisa Franca says
I read this post to my Hubby! We love salmon and love lox and smoked salmon! All of our kids are nuts about it too. We bought smoked salmon to make a breakfast casserole and it was so good. We age our standing rib roast so we would love to try this out!!
Danielle says
Love the idea of aging your rib roast - I'd like to try that sometime. As soon as I get a smoker I'm going to start testing smoked salmon 🙂 I hope you get a chance to try this Marisa!
Tatiana says
I grew up eating cured salmon in my home country- Russia. Its absolutely delicious and on everybodys table during holidays!
Danielle says
Cured salmon is the best!
Cheese Curd In Paradise says
I had no idea that this process was so simple! Why haven't I been doing this?! I can't wait to give it a try!
Danielle says
Right? I thought the same thing the first time I tried it. It's soooo easy!!
Denay DeGuzman says
These gorgeous photos of cured salmon have delightfully activated my taste buds! I am so excited to try your recipe for New Year's Eve. This is perfect for appetizers.
Danielle says
Thanks Denay! I hope you love it!
Mahy Elamin says
I really like your website, and this is one of my favorite / most intriguing post so far. I’ll be trying this soon. I love salty, snacky foods like this. Keep em coming!
Danielle says
Thanks mahy! I'm so glad you're enjoying the site!
Claudia Lamascolo says
Salmon is my favorite fish no matter how its prepared I love it so this will be a treat as its new for me on this recipe
Danielle says
Salmon is the best! And this is super easy to make - hope you try it out.
Jack | BBQRecipez says
I plan on making this next week
Danielle says
Yay! Hope you love it Jack!
Veena Azmanov says
I have never tried this recipe ever but your description to it is amazing. Cant wait to try on it.
Danielle says
Thanks Veena! Hope you get a chance to try it 🙂
Julia says
I had absolutely no idea how easy making cured salmon is! Thanks for the recipe 🙂
Danielle says
It's so easy Julia! Hope you give it a shot 🙂
Chris Collins says
Salmon is by far my favourite fish to eat and this method seems so simple yet delicious!
Danielle says
Salmon is def the best!
Jane Saunders says
Homecured salmon is a real treat. This recipe has reminded me to put some on my holiday menu.
Danielle says
It totally is Jane!
Ilona says
I've never made cured salmon but after seeing your recipe I think I will do.
Danielle says
Yay! I hope you try it Ilona 🙂