This salmon gravlax is cured in salt, sugar, pepper, and fresh dill for 48 hours for a divine flavor. It takes minimal effort and will blow the doors off at your next brunch.
Breakfast and brunch are my favorite meals to serve and eat. I cannot get enough of the variety of foods, especially at buffets. You must try my Breakfast Burrito or Quiche Lorraine if you’re the same.
Gravlax is a Swedish specialty consisting of raw fresh salmon cured in salt, sugar, and herbs for 48 hours. It’s then rinsed, sliced paper thin, and served on bread, bagels, or toast alongside assorted toppings and usually offered for breakfast, brunch, or as a snack.
The salt draws out the moisture, making it almost like salmon jerky and safe to eat. It’s different than Smoked salmon in that it’s fresh salmon that has been brined or seasoned with herbs and seasonings and is then smoked, either cold or hot, for several hours.
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This salmon gravlax is cured in salt, sugar, pepper, and fresh dill for 48 hours for a divine flavor. It takes minimal effort and will blow the doors off at your next brunch.
Breakfast and brunch are my favorite meals to serve and eat. I cannot get enough of the variety of foods, especially at buffets. You must try my Breakfast Burrito or Quiche Lorraine if you’re the same.
Gravlax is a Swedish specialty consisting of raw fresh salmon cured in salt, sugar, and herbs for 48 hours. It’s then rinsed, sliced paper thin, and served on bread, bagels, or toast alongside assorted toppings and usually offered for breakfast, brunch, or as a snack.
The salt draws out the moisture, making it almost like salmon jerky and safe to eat. It’s different than Smoked salmon in that it’s fresh salmon that has been brined or seasoned with herbs and seasonings and is then smoked, either cold or hot, for several hours.
- Salmon – You will need the freshest, de-boned skin on salmon you can get your hands on. This should be Sashimi grade. There is no substitute for this.
- Salt – I always use coarse salt in my cooking and baking. You’ll at least need a heavier salt such as Kosher, sea, mine, or grey.
- Sugar – Plain granulated sugar is all you need.
- Pepper – I used a combination of whole red, green, white, pink, and black peppercorns. You can use any of these or all of them.
- Herbs – Fresh dill is best for this gravlax. You can also use parsley or basil.
- Lemon – You will need some lemon zest to help brighten up the salmon.
- Accompaniments – My favorites are fresh bread, bagels, crackers, whipped cream cheese, cheeses, sliced vegetables, herbs, hard-boiled eggs, capers, creme fraiche, and pickled onions.
I made gravlax, like over a week ago. Im afraid to open it up. How long is it good for? Is it bad if it cures for that long? It was expensive salmon…Im sad to chuck it but things just kept coming between me and it. Recommended by Food52
How to Cure Salmon at Home and Make Gravlax
FAQ
How long can you keep salmon gravlax in the fridge?
What is the shelf life of Gravadlax?
What happens if you cure salmon too long?
Does curing salmon extend shelf life?