How to Make Gravlaks (Gravlax): A Classic Nordic Cured Salmon

Gravlaks (also known as Gravlax in Swedish) is a traditional Nordic dish made by curing fresh salmon in a mixture of salt, sugar, and fresh dill. Originally developed as a method to preserve fish in Scandinavia, gravlaks has become a beloved delicacy, prized for its delicate flavor and smooth, buttery texture. It’s often served thinly sliced on rye bread, crackers, or alongside boiled potatoes, accompanied by mustard sauce or sour cream.

In this guide, we’ll show you how to make gravlaks at home using a few simple ingredients and a straightforward curing process. While it may sound intimidating, gravlaks is surprisingly easy to prepare, and the result is a flavorful, melt-in-your-mouth treat that is perfect for appetizers, brunch, or special occasions.


Ingredients for Making Gravlaks (Gravlax)

The ingredients for gravlaks are minimal, but the quality of the salmon is key. Here’s what you’ll need:

For the Gravlaks

  • 1 lb (450g) fresh, high-quality salmon fillet (skin on, bones removed): Preferably wild-caught or sushi-grade salmon.
  • 1/4 cup coarse sea salt: Essential for curing the fish.
  • 1/4 cup granulated sugar: Balances the salt and enhances the flavor.
  • 1 tablespoon crushed black peppercorns: Adds a subtle spice.
  • 1 large bunch of fresh dill: A traditional herb used in Nordic cooking that gives gravlaks its signature flavor.
  • Zest of 1 lemon (optional): Adds a bright citrus note.

For Serving

  • Mustard-dill sauce (Hovmästarsås) or honey mustard: A classic condiment served with gravlaks.
  • Rye bread or crispbread: For serving the gravlaks.
  • Lemon wedges: For extra freshness.

Step-by-Step Guide to Making Gravlaks

Step 1: Prepare the Salmon

  1. Select High-Quality Salmon: The key to great gravlaks is using fresh, high-quality salmon. Choose wild-caught or sushi-grade salmon if possible, as the fish will not be cooked, only cured. Check that the fillet is firm and has a bright, rich color.
  2. Remove the Pin Bones: Run your fingers along the flesh of the salmon to check for any pin bones. Use a pair of tweezers or small pliers to carefully remove any bones you find. Keeping the skin on helps the fillet hold its shape during the curing process.

Step 2: Prepare the Cure

  1. Mix the Salt and Sugar: In a small bowl, combine 1/4 cup coarse sea salt and 1/4 cup granulated sugar. This mixture forms the base of the cure that will draw out moisture from the salmon and preserve it.
  2. Add the Flavorings: Stir in 1 tablespoon crushed black peppercorns and the zest of 1 lemon (if using). The peppercorns add a mild kick, while the lemon zest provides a fresh, citrusy note that complements the salmon.

Step 3: Cure the Salmon

  1. Lay Out the Dill: On a large piece of plastic wrap or parchment paper, spread out half of the fresh dill to form a bed for the salmon. You’ll use the remaining dill to cover the top of the fish.
  2. Apply the Cure: Place the salmon fillet skin-side down on the dill bed. Generously sprinkle the salt, sugar, and spice mixture over the flesh side of the salmon, pressing it in evenly to ensure the entire surface is covered.
  3. Cover with Dill: Lay the remaining dill over the top of the salmon. The dill will infuse the fish with its fresh, herbal flavor as it cures.
  4. Wrap the Salmon: Tightly wrap the salmon in plastic wrap or parchment paper, making sure the cure and dill stay in contact with the fish. Place the wrapped salmon in a shallow dish to catch any liquid that may drain out during curing.
  5. Weigh Down the Salmon: Place a plate or a small tray on top of the wrapped salmon and weigh it down with something heavy, like canned goods or a small cast-iron skillet. This helps press the cure into the salmon and ensures even curing.

Step 4: Cure the Salmon in the Refrigerator

  1. Refrigerate for 2-3 Days: Place the weighted salmon in the refrigerator to cure. Let it cure for at least 48 hours for a light cure, or up to 72 hours for a firmer, more flavorful gravlaks. After 24 hours, flip the salmon over to ensure the cure is evenly distributed.
  2. Check the Fish: After the curing time is complete, the salmon should feel firmer to the touch, and the flesh will have taken on a deeper color.

Step 5: Rinse and Slice

  1. Rinse the Cure Off: After curing, unwrap the salmon and gently rinse off the salt, sugar, and dill mixture under cold running water. Pat the salmon dry with paper towels.
  2. Slice Thinly: Using a sharp knife, slice the gravlaks thinly on a slight angle, cutting against the grain. Aim for slices that are about 1/8 inch thick. The gravlaks should have a smooth, velvety texture.

Step 6: Serve the Gravlaks

  1. Plate the Gravlaks: Arrange the sliced gravlaks on a serving platter, garnished with fresh dill and lemon wedges for brightness.
  2. Serve with Accompaniments: Gravlaks is traditionally served with mustard-dill sauce (Hovmästarsås), rye bread, or crispbread. You can also pair it with boiled potatoes, pickled cucumbers, or sour cream for a complete Scandinavian meal.

Tips for Making the Perfect Gravlaks

1. Use Fresh, High-Quality Salmon

Since gravlaks is not cooked, it’s important to use the freshest salmon available. Opt for sushi-grade or wild-caught salmon for the best flavor and texture. Avoid farmed salmon if possible, as it tends to be fattier and less firm.

2. Balance the Salt and Sugar

The ratio of salt to sugar in the curing mixture is crucial for achieving the right flavor. The 1:1 ratio of salt to sugar is traditional, but you can adjust it slightly if you prefer a sweeter or saltier gravlaks.

3. Cure for the Right Amount of Time

The curing time can vary depending on the thickness of the salmon fillet and your texture preference. For a softer, milder gravlaks, cure for 2 days. For a firmer, more flavorful gravlaks, extend the curing time to 3 days.

4. Weigh Down the Salmon

Pressing the salmon with a weight helps the cure penetrate the fish evenly and removes excess moisture. This step is essential for a consistent texture throughout the fillet.

5. Slice Thinly

Gravlaks is best when sliced very thinly, allowing the delicate texture and flavor to shine. Use a sharp, long-bladed knife to achieve clean, even slices.


Variations of Gravlaks

1. Beet-Cured Gravlaks

For a colorful twist, add grated beetroot to the curing mixture. The beets will give the salmon a vibrant pink color and a slightly earthy flavor. You can also add fresh horseradish for an extra kick.

2. Citrus Gravlaks

In addition to dill, try adding orange zest and lemon zest to the curing mixture for a citrus-infused gravlaks. This variation pairs beautifully with mustard sauce and rye bread.

3. Spicy Gravlaks

For a spicier version, add crushed red pepper flakes or dried chili peppers to the curing mixture. The heat will balance the richness of the salmon and give the dish a bold flavor.


FAQs About Gravlaks (Gravlax)

1. How long can I store homemade gravlaks?

Once cured, gravlaks can be stored in the refrigerator for up to 1 week. Wrap it tightly in plastic wrap or parchment paper to keep it fresh. You can also freeze gravlaks for up to 2 months.

2. Can I use frozen salmon for gravlaks?

Yes, you can use frozen salmon, but make sure it’s thoroughly thawed before curing. Freezing the salmon beforehand can help eliminate potential parasites, making it safer to eat raw.

3. Do I need to remove the salmon skin?

It’s best to leave the skin on during the curing process, as it helps the fillet hold its shape. Once cured, you can easily slice the salmon away from the skin when serving.

4. What’s the difference between gravlaks and smoked salmon?

Gravlaks is cured with salt and sugar but not smoked, while smoked salmon is typically cured and then smoked for additional flavor. Gravlaks has a more delicate, fresh flavor compared to the smoky taste of smoked salmon.

5. Can I use other fish for gravlaks?

While salmon is traditional, you can use other fatty fish like trout or arctic char to make gravlaks. The curing process is the same, and the result will be similarly delicious.


Conclusion

Gravlaks is a beautiful and flavorful cured salmon dish that’s surprisingly easy to make at home. With its delicate texture and fresh, herbal flavor, gravlaks is perfect for serving at brunch, as an appetizer, or as part of a special meal. Whether you’re enjoying it on rye bread with mustard-dill sauce or simply with a squeeze of lemon, this Scandinavian classic is sure to impress. Follow this guide to create your own homemade gravlaks and enjoy a taste of Nordic tradition.

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