Description
Cured Salmon Gravlax is a classic Scandinavian dish featuring sashimi-grade salmon cured with a flavorful mixture of salt, sugar, dill, and white peppercorns. This easy recipe yields a silky, tender salmon perfect for serving thinly sliced with a creamy mustard sauce, lemon wedges, and rye bread. The curing process takes approximately 36 hours using a simple cold curing method in the refrigerator, delivering a perfect balance of saltiness, herbaceous freshness, and subtle sweetness.
Ingredients
Scale
Curing Mixture
- 1 tbsp white peppercorns (whole)
- 1 cup fresh dill, roughly chopped (1 big bunch)
- 250g / 8 oz rock salt
- 250g / 8 oz white sugar
Salmon
- 1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on
Mustard Sauce
- 1/2 cup / 125 ml heavy / thickened cream
- 1/3 cup Dijon mustard (or hot mustard for a spicy kick)
- 2 tsp mustard powder
- Salt and pepper, to taste
Serving
- Rye bread slices or other bread/crackers
- Lemon wedges
- 1/4 cup fresh dill, roughly chopped (for garnish)
Instructions
- Crush Peppercorns: Using the side of a knife or a mortar and pestle, crush the white peppercorns until roughly ground to release their flavor.
- Prepare Curing Mixture: In a bowl, combine the crushed peppercorns, rock salt, white sugar, and 1 cup of chopped dill, mixing thoroughly to form the curing mixture.
- Set Up for Curing: Place two large pieces of cling wrap on a work surface slightly overlapping. Spread half of the curing mixture on the cling wrap in the shape that fits the salmon.
- Apply Salmon and Curing Mixture: Place the salmon fillet skin side down over the curing mixture on the cling wrap, then evenly spread the remaining curing mixture over the top of the salmon.
- Wrap and Weigh Down: Wrap the salmon tightly with the cling wrap, place it into a large dish, and press something flat and heavy on top (such as a small cutting board topped with three 400g/14oz cans) to act as weights.
- First Refrigeration and Flip: Refrigerate for 12 hours. After this time, there will be liquid released. Unwrap the salmon, turn it over (it will be gloppy and wet), re-wrap tightly, replace the weights and return it to the fridge.
- Second and Third Flips: After another 12 hours, repeat the flipping and weighting procedure once more. Continue to cure for a total of 36 hours for a medium cure gravlax.
- Rinse and Dry: After the full curing time, unwrap the salmon and scrape off the curing mixture. Rinse lightly under cold water and pat dry with paper towels. If time allows, return the salmon uncovered to the fridge for 3 to 12 hours to dry the surface and allow salt to settle and evenly permeate the flesh.
- Garnish: Sprinkle the reserved 1/4 cup fresh chopped dill evenly over the salmon for extra flavor and presentation.
- Slice and Serve: Slice the salmon thinly at an angle, taking care not to cut through the skin as it won’t be eaten. Serve with toasted rye bread or crackers, the prepared mustard sauce, fresh dill garnish, and lemon wedges for squeezing.
- Make Mustard Sauce: In a small bowl, combine the heavy cream, Dijon mustard, mustard powder, salt, and pepper. Adjust seasoning to taste. Optionally add lemon juice or zest if desired. Serve the sauce alongside the gravlax as a creamy, tangy accompaniment.
Notes
- Note 1: Crushing the peppercorns releases essential oils that enhance the flavor profile of the gravlax.
- Note 2: The curing time of 36 hours provides a medium cure. Longer curing (up to 48 hours) results in a firmer, saltier gravlax, while shorter curing (24 hours) is lighter and softer.
- Note 3: Use rock salt, not iodized table salt, to avoid bitterness and ensure proper curing.
- Note 4: Use the freshest, sashimi-grade salmon with skin on and bones removed for best safety and flavor.
- Note 5: Rye bread complements gravlax traditionally but any good-quality bread or crackers work well.
- Prep Time: 20 minutes
- Cook Time: 36 hours (curing time)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Scandinavian
Keywords: gravlax, cured salmon, Scandinavian appetizer, dill, mustard sauce, easy cured fish, no-cook salmon recipe
