Gravlax is a simple recipe for dill-cured salmon using a dry cure of salt, sugar, black pepper, and fresh dill that's similar to lox or salt-cured salmon and perfect for bagels, brunch spreads, and entertaining.
Lox is traditionally made from salt-cured salmon, while smoked salmon is cured and then smoked.
This recipe uses a dry cure of salt, sugar, black pepper, and fresh dill, following the classic flavor profile of Scandinavian gravlax.
With only 5 ingredients, the preparation is straightforward: season the salmon, wrap it, refrigerate it for a few days, and turn it once daily.
This recipe provides a cost-effective way to prepare high-quality cured salmon for a brunch spread or dairy meal without the need for smoking or a smoky flavor.
Lox is a classic Jewish deli specialty, so this gravlax is an excellent addition to a fresh bagel and a budget-friendly alternative to store-bought lox.
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What ingredients do I need to make gravlax?
fresh salmon fillet
fresh dill
kosher salt
white granulated sugar
course ground black pepper
Frequently Asked Questions
What is gravlax?
Gravlax is salmon cured with a mixture of salt, sugar, and seasonings, traditionally including fresh dill. Unlike smoked salmon, gravlax is cured without smoking.
What is the difference between lox and gravlax?
Traditional lox is salt-cured salmon, while gravlax is dry-cured with a mixture of salt, sugar, and fresh dill. Both can be thinly sliced and served in similar ways.
Does gravlax need to be smoked?
No. Gravlax is cured in the refrigerator and does not require smoking. This gives it a fresh, delicate flavor rather than the smoky flavor of smoked salmon.
How long does homemade dill-cured salmon last in the fridge?
Properly stored in an airtight container or wrapped tightly in plastic wrap, homemade cured salmon can be refrigerated for up to 5 to 7 days.
Can you freeze homemade lox?
Yes. Tightly wrap the cured salmon in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 2 to 3 months. Thaw it overnight in the refrigerator before serving.
How do you slice lox paper-thin?
For clean, thin slices, make sure the salmon is thoroughly chilled and use a very sharp, long, thin-bladed knife. Slice across the fillet at a shallow angle.
What is the best way to eat lox?
A classic way to enjoy lox is on a fresh bagel with cream cheese, thinly sliced red onion, capers, fresh dill, and lemon juice. It's also delicious on toast or as part of a brunch platter.
Why do you turn the salmon every day?
Turning the wrapped salmon helps the curing mixture distribute more evenly over the fish, resulting in a more consistent texture and flavor.
Here are some great deli sides to go with your gravlax.
Want to have your homemade lox with a homemade bagel?
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Gravlax
Easy-to-make, delicious, 5-ingredient dry dill cured salmon.
Ingredients
- 18 ounces of fresh salmon filet, skinned
- ½ cup coarse salt
- ¼ cup white granulated sugar
- 1 bunch (around 3 ½ ounces) fresh dill, chopped
- 1 teaspoon coarse ground black pepper
Instructions
- In a bowl, mix the salt, sugar, chopped dill, and black pepper.
- Lay a length of plastic wrap on the table that is a few inches longer than the piece of salmon and more than twice as wide.
- Place half of the mixture from the bowl on the plastic wrap in the size of the piece of salmon.
- Cover the top part of the salmon with the remaining mixture.
- Wrap the salmon with the mixture in the plastic wrap and place in a baking pan.
- Place another baking pan on top of the fish and put a few canned goods (or something similar) in the top pan to weigh it down.
- Place in the refrigerator for 2-3 days, pouring out any liquid from the bottom pan and turning the salmon over approximately every 12 hours or so.
- After 2-3 days, remove the salmon and rinse well (the more you wash, the less there will be of a taste of the dill).
- Slice into very thin slices.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 331Total Fat: 16gSaturated Fat: 3gUnsaturated Fat: 12gCholesterol: 81mgSodium: 12077mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 28g
