Homemade Cured Salmon: A Simple Guide

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.

sliced cured salmon on a platter with lemon slices.

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
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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

ingredients for cured salmon on a board with titles.

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.

raw salmon coated with salt and spice mixture.

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.

salmon in the fridge topped with a board and baking dish.

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.

The Easiest Cured Salmon (Cured Gravlax)

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

Can you make cured salmon with frozen salmon?

Yes, as long as it is high quality salmon. You would likely want to get commercially frozen salmon from your local fish market.

Is cured salmon cooked?

No. Homemade cured salmon is not cooked with heat. Salt and sugar cure it by drawing out moisture.

How long should salmon cure?

The recipe gives a 36–72 hour range. A shorter cure is softer, while a longer cure is firmer.

How long does cured salmon last?

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!

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.

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)

Cured salmon, or cured gravlax is one of the most amazing and incredibly simple recipes you can make right at home in no time!

4.89 from 60 votes

Print Pin Rate

Course: Appetizer, Breakfast

Cuisine: Nordic, Swedish

Diet: Gluten Free, Halal, Hindu, Kosher

Prep Time: 10

Cure time: 2

Total Time: 2 10

Servings: servings

Calories: 115kcal

Author: Tara Levy

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.