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Traditional salmon gravlax
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5 from 1 vote

Traditional Salmon Gravlax

This traditional Gravlax recipe is a super easy way to make cured salmon at home!
Prep Time10 mins
Curing time2 d
Total Time2 d 10 mins
Course: Appetizer
Cuisine: American
Keyword: cured salmon, gravlax, salmon, salmon gravlax
Servings: 8 people
Calories: 250kcal
Author: Gitanjali


  • 1 kilo raw salmon sashimi grade or the highest quality you can find
  • 1 bunch fresh dill
  • 300 g coarse sea salt
  • 200 g white sugar


  • Start by mixing the salt, sugar, and coarsely chopped dill in a bowl using a spoon or your fingers.
  • Lay out a long sheet of plastic wrap on your counter (long enough to fit the piece of salmon and go around it a couple times).
  • Put half of the salt/sugar/dill mixture on top of the plastic wrap. Spread it out in a thick layer that's approximately the size of the salmon fillet.
  • Lay the salmon on top of the salt mixture, skin side down.
  • Cover the top of the salmon with the remaining salt/sugar mixture, packing it down as tightly as possible.
  • Wrap the fish completely and as tightly as possible in the plastic wrap, all the way around (you can even do a couple of layers to make sure it's completely wrapped up).
  • Place the salmon in a large tray or baking dish. Put some heavy weights on top of it (I usually use 3 or 4 cans of beans or tomato sauce).
  • Place the salmon in the fridge and flip it every 12 hours for anywhere between 36 to 48 hours. You can even go up to 3 days if you like the salmon to be very cured.
  • When you're done curing it, unwrap the salmon from the plastic wrap, scrape off all of the salt, and dry it with a paper towel. Place the cleaned, cured salmon on a plate and return it to the fridge for a couple of hours before slicing and serving.