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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.
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.
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!!
You may also really like this cured salmon roe recipe!
Jump to:
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.
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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
- 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. I prefer a hard cure myself. The longer you cure, the more firm and salty the fish will be.
- For a medium cure, leave it for 36-48 hours. For a hard cure, leave it for 72 hours.
- Be sure to fully rinse the salt off the fish, otherwise it will become too salty.
- Cured salmon will last about 5 days in the fridge.
- 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!
Recipe
Cured Salmon Recipe (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
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 rise 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:
- 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.
- Be sure to fully rinse the salt off the fish, otherwise it will become too salty.
- Cured salmon will last about 5 days in the fridge.
- 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.
F
Added ground fennel seed to the cure, it was spectacular!
Danielle
So glad you liked it!
Patricia Lee-Chin
Got some Steel Head today. Going to do this!! I'm sooooo excited!!! Thank you for sharing the recipe!!
Danielle
I LOVE steel head!! Hope you enjoy the recipe 🙂
A_Boleyn
That looks amazing.
Danielle
Thanks so much!
Swathi
This looks delicious, I had eaten best cured salmon when I was in Stockholm. I miss that here. You recipe is perfect.
Danielle
Thanks Swathi!
Cheese Curd In Paradise
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
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
This salmon looks so good! My whole family will love it!
Danielle
Thanks Catalina!
Natalie
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
i was really surprised by how easy it is when I first tried it!
Lora
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
I thought it was a lot harder than it is when I first tried. It's super easy and soooo good!
Marisa Franca
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
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
I grew up eating cured salmon in my home country- Russia. Its absolutely delicious and on everybodys table during holidays!
Danielle
Cured salmon is the best!
Cheese Curd In Paradise
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
Right? I thought the same thing the first time I tried it. It's soooo easy!!
Denay DeGuzman
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
Thanks Denay! I hope you love it!
Mahy Elamin
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
Thanks mahy! I'm so glad you're enjoying the site!
Claudia Lamascolo
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
Salmon is the best! And this is super easy to make - hope you try it out.
Jack | BBQRecipez
I plan on making this next week
Danielle
Yay! Hope you love it Jack!
Veena Azmanov
I have never tried this recipe ever but your description to it is amazing. Cant wait to try on it.
Danielle
Thanks Veena! Hope you get a chance to try it 🙂
Julia
I had absolutely no idea how easy making cured salmon is! Thanks for the recipe 🙂
Danielle
It's so easy Julia! Hope you give it a shot 🙂
Chris Collins
Salmon is by far my favourite fish to eat and this method seems so simple yet delicious!
Danielle
Salmon is def the best!
Jane Saunders
Homecured salmon is a real treat. This recipe has reminded me to put some on my holiday menu.
Danielle
It totally is Jane!
Ilona
I've never made cured salmon but after seeing your recipe I think I will do.
Danielle
Yay! I hope you try it Ilona 🙂