Cured Salmon Recipe (Gravlax)

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Homemade Cured Salmon, or Gravlax, is one of the most amazing and incredibly simple recipes you can make. Plus, this simple cured salmon recipe is so easy you'll wonder why you haven't been making it your whole life.

This recipe was originally published in December 2018. It has been updated for content and photos. 

Fresh salmon cured in a mixture of salt, sugar and spices is arguably one of the best things about life.

Just beware, when you make this cured salmon recipe, it's going to disappear fast. And I mean fast. I literally stood over the fish for a ridiculous amount of time just cutting piece after piece off and eating it before it was served to anyone else.

I didn't want to share this beautiful cured salmon (gravlax - it's the same things guys) with anyone. But I did. Because I'm a good (ahem) person. But mainly because I was spotted. I had been found out. I had to share.

When I used to think of cured salmon, I used to think of those fancy brunch spots or those delis serving bagels with lox and cream cheese. (Note lox is basically the same thing as cured salmon). But no more guys....I've got my own bagels with lox and cream cheese, and you can too!!

Don't forget to check out the cured salmon story!

Is Cured Salmon Cooked?

Cured salmon is not cooked. The salt and sugar used preserve the salmon so cooking is not necessary. Cured salmon is typically cut into thin slices and served raw.

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.

Read more about the difference between gravlax and smoke salmon in this article from Bon Appetit.

The Ingredients

The key is obviously the salmon. You want to make sure you are buying sashimi grade salmon. Most fish markets should carry this. Make sure the bones are removed from the fish before curing it. 

Never use regular table salt for curing salmon - your fish will be WAY to salty!! You want to use coarse kosher salt. Make sure the salt does not contain iodine. Buy coarse kosher salt.

For the sugar, this recipe calls for use of raw sugar, but regular white sugar can be used as well. I do believe the raw sugar provides a better flavor though. Buy raw sugar. 

I use Tellecherry peppercorns that are coarsely ground for this recipe. I find these peppercorns to have a wonderful peppery, almost flowery flavor that is incredible. You can use whatever peppercorns you'd like, but I highly recommend these. You can buy them on Amazon. 

And I love to add a little crushed red pepper for just a VERY light hint of spice. If you want more spice, add more crushed red pepper. However, we want to be careful not to overpower the flavor of the salmon.

The full list of ingredients can be found in the recipe card at the bottom of the post. 

Step By Step Instructions

This cured salmon recipe is SO EASY guys. First, combine the cure ingredients in a bowl and mix to combine.

Place a large piece of plastic wrap over a large baking sheet. Pour half of the cure onto the middle of the plastic wrap.

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 top and make sure it covers all parts of the fish.

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 when necessary.

Place it back on the baking sheet and cover it with something flat and heavy. Place in the fridge.

**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. I prefer a hard cure myself. The longer you cure, the more firm and salty the fish will be.

Once your fish is done curing, remove it from the plastic and rinse it thoroughly. Pat it 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.

Use a VERY sharp knife to thinly slice the fish. Serve with fresh lemon slices and dill.

Expert Tips

1. A sharp knife is a must when slicing the fish to avoid tearing it.
2. It is very important to buy sashimi grade salmon for this since we will not be cooking the fish. 
3. Check the fish for bones and remove any bones that the market may have missed.
4. 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.
5. 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.
6. 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. I prefer a hard cure myself. The longer you cure, the more firm and salty the fish will be.
7. For a medium cure, leave it for 36-48 hours. For a hard cure, leave it for 72 hours. 
8. Be sure to fully rinse the salt off the fish, otherwise it will become too salty. 
9. Cured salmon will last about 5 days in the fridge.
10. To freeze: Cut the cured 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.

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: 36-48 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.

How To Use Cured Salmon

There are so many ways to use this gravlax!

- Dice it up and use it in scrambled eggs or omelets
- Use it on bagels with cream cheese - try this Lox Spread from Masala Herb
- Eat it with toast points and fresh dill with sour cream
- Chop it up and put it with some pasta in a cream sauce - try it in this Shrimp Scampi Recipe!
- On a sandwich or in a salad
- I just like to eat it plain. With a fork. 

How Long Does Cured Salmon Last?

It will last about 5 days in the fridge. If you're making this recipe, I don't think you need to worry about it - it probably won't last that long!

Can You Freeze Cured Salmon?

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.

More Fancy Appetizers

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:

• Chicken Liver Mousse with Bacon Jam;
• Baked Brie Recipe;
• Corn Fritters with Harissa Yogurt Dip;
• Mushroom Tart;
• Crawfish Egg Rolls with Remoulade Sauce.

Did you make this recipe? Rate the recipe and leave a comment below to let me know how it turned out!