The Best Salmon Gravlax (so Easy!)

This gravlax is a gourmet dish with the least amount of effort imaginable! Plus, this honey cured salmon recipe is SO versatile too.

You can easily adapt the flavor, make lots of different flavor variations, and use it for a variety of appetizers too. Let me show you how!

• Why this recipe works
• What is gravlax?
• Why make homemade gravlax
• Type of salmon to use
• Ingredients to make gravlax
• How to make gravlax (overview)
• Storage
• Serving suggestions
• Recipe variations
• My best recipe tips
• Recipe FAQs

I first discovered gravlax when I visited a salmon farm during a family trip years ago. We learned a ton about salmon farming (and got to feed the salmon too!), and took home a HUGE piece of salmon.

That fresh piece of salmon made me curious about making the most of it, and I learned how to cure salmon at home and how to make gravlax !

I started with a basic mix of salt and salmon with spices, and then experimented with other spice combinations.

This honey salmon gravlax was easily the BEST in terms of flavor that also allows for a wide range of flavor pairings.

Why this recipe works

• It’s an adaptable recipe ! You can easily change the ratio of salt and honey to achieve the best flavor you like!
• This seems like a luxury, gourmet dish, but it couldn’t be easier ! No draining required either.
• I show how to add an extra dimension of character and flavor to your gravlax.
• Plus, I share so many ways you can use this gravlax to make other appetizers / hors d’oeuvres.

What is gravlax?

Gravlax originated in the Nordic region, specifically North Sweden. Gravlax translates to buried salmon (gravad + lax).

Originally, fishermen buried freshly caught salmon in the ground and covered it with birch, spruce, and other plant spices and herbs, and allowed the fish to ferment.

Present day gravlax has evolved from the original fermented version to a milder tasting, delicate, exquisite treat!

Today, salmon is instead cured with a mixture of salt, honey (or sugar), spices such as black pepper, and herbs (mainly dill). You can also add alcohol / spirits sometimes for more taste and to change the texture of the gravlax.

That’s what I’m sharing here. Gravlax with the BEST flavor in a super easy, versatile recipe!

What does gravlax taste like?

Gravlax is a type of cured salmon, but not smoked – like cold smoked salmon. However, gravlax CAN be cold smoked after the curing process as well.

What’s GREAT about gravlax is that the flavor depends on how and what you add to the curing mixture .

The taste and texture can also change depending on how long the curing process is.

Taste of gravlax

A higher salt to sweetener ratio results in a gravlax with savory notes.

Adding more sweetener than salt to the curing mixture results in a sweeter gravlax.

The herbs and spices also change the flavor, but generally dill and black pepper add a little herby, earthy, spicy flavor.

The magic of gravlax for me is the texture! You can cure this salmon gravlax for up to 72 hours, but you can enjoy it after 24 hours of curing too.

Texture of gravlax and cure time

Longer the curing, the more moisture you draw out of the salmon, making it more firm.

• Between 24 – 36 hours – The salmon takes on the flavor of the curing mixture, but it’ll be more subtle. The salmon texture will be very similar to when it was fresh – soft and buttery – but just slightly firmer.
• Between 48 – 60 hours – The salmon is noticeably firm. The flavor of the curing mixture is a lot more prominent. While the texture is firmer, it has the feel of soy-marinated poke salmon.
• At 72 hours – The salmon is firm, but still supple. The texture is similar to cold smoked salmon, just slightly softer. The flavor of the curing mixture is stronger, but should not be overpowering.

Why make homemade gravlax

• SO easy to make it fresh! It’s one of those “gourmet”, “luxury” dishes that you can make for celebratory moments with minimal effort.
• And cheaper too! If you have access to sashimi salmon, then it’ll be cheaper to make a big slab of gravlax than to buy smoked salmon or gravlax from the store.
• You have the flexibility to adapt the flavors AND experiment with flavor combinations that you like (which is my favorite part!).

Type of salmon to use

Choosing the right type of salmon is very important. Gravlax isn’t cooked, and the curing process for gravlax DOES NOT kill pathogens or parasites.

So, please make sure you get SASHIMI GRADE salmon .

Ingredient Spotlight

What makes salmon sashimi grade?

Wild caught seafood (such as salmon) can carry small parasites . For salmon to be deemed “sashimi grade”, it must undergo a parasite destruction protocol.

Usually, the parasite destruction process involves freezing the fish, and this provides an effective means of killing the parasites.

And you simply cannot do this at home , since our freezers cannot chill food rapidly enough, OR achieve the freezing temperatures required.

Some farmed salmon sources are able to achieve parasite free salmon because of the way the salmon are farmed .

Specifically, the diet they are fed, the environment they are hatched and raised in, as well as monitoring of the health of the salmon, all results in certain farmed salmon being much less likely to carry parasites.

So, as long as your salmon is sashimi-grade, or you KNOW your wild caught salmon was subjected to the parasitic elimination process, or it’s sashimi-grade farmed salmon, then it’s safe to use to make gravlax.

Or any recipe that calls for raw salmon or raw fish – like my poke bowl recipe .

Ingredients to make gravlax

• Sashimi grade salmon
• Coarse salt – Kosher or sea salt, with NO ADDITIVES
• Honey (or sugar, but I prefer honey)
• Black peppercorns (I prefer whole peppercorns or coarsely cracked. Pre-ground pepper is ok, but the flavor isn’t as rich)
• Pink peppercorns – optional, but I highly recommend it. The flavor of pink peppercorns is so unique, and adds a lovely depth of flavor and spiced floral aroma .
• Fresh dill
• Fresh cilantro – The combination of dill and cilantro is great! Dill adds a citrusy freshness with subtle licorice flavor, and cilantro has a citrusy quality, along with earthy spice notes.
• Lemon zest – To enhance the citrus flavor, and add freshness. DO NOT use lemon juice. You can leave out lemon zest if you don’t have it.

Why I use honey

Most recipes online use sugar. I’ve also made gravlax with sugar lots of times before.

But, once I made gravlax with honey, there was no going back! Honey adds more flavor, in addition to just sweetness , and I really love that!

Also, honey was more common than sugar back in the day. Food was preserved IN honey in the past because of the natural antimicrobial properties in it.

However, we are not using enough honey in this recipe to make use of its anti-microbial properties though.

Salt to honey (or sugar) ratio

Totally depends on your preference.

I like my gravlax more savory, with just a little sweetness, so I prefer to use more salt than honey.

But I do add more honey than salt sometimes too, which gives it a subtle candied salmon vibe! Not bad at all.

• If you prefer a savory version , then use a salt to honey ratio of 1 : 0.75 (100 g salt + 75 g honey).
• For a sweeter gravlax , I flip the ratio, and add 100 g honey + 75 g salt.

How to make gravlax (overview)

Step 1 – Trim and prepare the salmon

A belly cut of sashimi grade salmon is the best cut for gravlax, since it’s evenly thick and will cure evenly as well.

You can buy salmon that’s already trimmed. But, sometimes you’ll be able to get salmon cheaper if you buy a bigger piece in bulk.

Start by trimming off the belly fat section (the thinner piece of salmon that has more white / fat) (image 1) .

Run your hand over the salmon to feel for any bones that might be left over, and remove any with a tweezer.

Then trim the belly end (thick end) to get a straight edge. Then trim off the tail end of the fillet to get the belly portion of the salmon (image 2) .

I trim enough from the tail end, so that I end up with about 1 kg / 2.2 lbs of salmon. DO NOT discard any excess salmon, because I use the excess to make salmon poke (similar to this tuna poke ).

OPTIONAL – Use a sharp paring knife to poke a few holes in the salmon on the skin side. This helps the curing mixture penetrate into the salmon from the skin side as well.

Now wrap the salmon and put it back in the fridge until the curing mixture is ready.

Step 2 – Prepare the spices and herbs

I like to use whole peppercorns and grind them before using. This ensures that the flavor compounds in the peppercorns are fresh and impart a stronger, more complex flavor.

Using a mortar and pestle, I grind the black and pink peppercorns into a coarse mix (image 3) and set it aside.

I also wash and dry the herbs, and remove any thick stems. You can choose to chop the herbs as well, but I keep them whole for convenience. Zest the lemon and keep the zest for the curing mixture.

We do not add any acidic liquid to the curing mixture, as the acidity will cook the salmon and lead to a mushy texture.

Step 3 – Make the curing mixture

Make sure to use salt with no additives. Table salt has added iodine, and is also very harsh and fine in texture. Do not use table salt.

You can use sea salt, if the salt grains are not too fine (more coarse), or coarse kosher salt can be used as well. I use kosher salt.

Add the salt, honey, pepper (black and pink), and zest into a bowl (image 4) . Mix to combine. The mixture should look like wet sand because of the honey (image 5) .

Step 4 – Apply curing mixture to the salmon

How to store the salmon for curing

You can cure the salmon in a dish that is just large enough to hold the piece of salmon and be wrapped in parchment paper or plastic wrap. The goal is to have the salmon surrounded by the curing mixture / liquid and herbs as much as possible.

Alternatively, you can place the salmon in an airtight ziploc bag, and keep it on top of a tray or plate as well.

Applying the curing spice mixture

Place a large piece of parchment paper or plastic wrap inside the dish, so you can wrap the salmon easily at the end. You can skip this if you use a ziploc bag instead.

Spread about ⅓ of the honey curing mixture on the bottom of the vessel that the salmon is placed in. Place an equal amount of dill and cilantro on top of the curing mixture (image 6) .

Place the salmon, skin side down, over the herbs (image 7) . Spread the remaining curing mixture all over the top of the salmon (image 8) .

Followed by a generous amount of herbs to completely cover the top of the salmon (image 9) .

Wrap the salmon with the parchment paper / plastic wrap (image 10) , OR close the ziploc bag, removing as much air as possible.

Step 5 – Refrigerate

Once the salmon is wrapped, place some weights on top. I keep a glass dish on top and weigh it down with some cans on top (image 11) .

Then transfer the whole thing into the fridge.

Step 6 – Curing the salmon

I recommend curing the salmon for a minimum of 48 hours, up to 72 hours (2 – 3 days) . However, every 12 hours, flip the salmon over and weigh it down again and return it to the fridge (images 12 – 15) .

If you used a ziploc bag, you don’t need to open the bag, just flip the bag over and place the weights back on it every 12 hours.

Step 7 – After curing process

Once the salmon is cured, remove the herbs and any excess spice that’s on the salmon (image 15) .

You can either wipe down the excess curing mixture and spices from both sides of the salmon, or rinse it off under cold running water and pat dry.

Then place the salmon on some paper towels (images 16 – 17) , and let the salmon sit in the fridge for about 12 hours to help dry out the surface (image 18) .

Step 8 – Removing the skin and slicing before serving

This step is optional, but I find that it’s easier to cut slices of the honey gravlax when the skin is removed.

With a sharp knife, loosen the skin at one edge (image 19) . Then place the salmon, skin side up, on your work surface, and while holding the salmon firmly, pull the skin off (image 20) .

Place the honey cured gravlax on a cutting board, and using a sharp knife, cut the salmon at an angle to get big slices (larger surface area).

Slicing gravlax tip

If you want to cut thin, neat slices of the gravlax, make sure to use a super sharp knife.

If you use a dull knife, the slices will tear and break apart as you try to slice through. Or you’ll need to cut thicker slices.

Place the sliced gravlax on a platter with herbs, crackers, bread, and spreads and sauces before serving.

Storage

Fridge

You can store gravlax in the fridge for up to 5 days (when stored as the whole piece) .

Sliced gravlax can be stored in the fridge for up to 3 days .

Just make sure the gravlax is well-wrapped, and placed in an airtight container.

Freezer

Yes! You can store gravlax in the freezer too.

I prefer to cut the gravlax into smaller pieces, so that I can take out and thaw a portion at a time.

Make sure each portion is wrapped well with plastic wrap to prevent freezer burn, and place it in a container. I also like to wrap it with a layer of foil to give the gravlax an extra layer of protection from freezer burn.

Thaw out the frozen gravlax in the fridge before consuming.

Serving suggestions

You can serve salmon gravlax in so many ways!

• You can serve gravlax just like smoked salmon – so it’s delicious served with cream cheese and bagels, or as a filling for any sandwich. Personally, I’m partial to a cucumber, salmon, and cream cheese sandwich.
• This honey cured salmon is delicious served on crackers or toast, like this smoked salmon toast or egg in a hole recipe . With slices of cucumber or bell pepper and a drizzle of honey dill mustard sauce . Mustard dill sauce is a traditional sauce that’s served with gravlax, so it pairs really well with the salmon.
• Since gravlax is perfect as an appetizer or hors d’oeuvre, you can use it to make small canapes, topped with capers. And maybe pair it with oysters (learn how to shuck an oyster here) and mignonette sauce for some seafood-forward options. These also work really well as game night snacks or Valentine’s day treats .

Recipe variations

• Vodka – Alcohol helps to release more flavors from the ingredients, so that the salmon is exposed to more flavor compounds. However, since the alcohol won’t be cooked off, don’t serve it to kids or anyone not consuming alcohol.
• Beetroot gravlax – Adding ground beetroot + fennel + caraway, along with honey + salt + black pepper + dill. Beetroot adds a wonderful earthy flavor, AND makes the gravlax pinkish red on the outside! Fennel and caraway work ESPECIALLY well with beetroot and dill. The flavors pair really well (earthy + anise notes + herby + minty).
• Juniper berry and gin – Adding these two ingredients along with dill is fantastic! If you like gin, you’ll LOVE this flavor combination!
• Asian inspired gravlax – Substitute some of the salt with soy sauce, along with honey and black pepper. Add cilantro + spring onions (or chinese chives) + crushed chili + five spice (or some star anise).
• Citrus gravlax – Add the zest of a combination of citrus fruits, like lemon zest + lime zest + orange zest, along with salt + honey + black pepper.

My best recipe tips

• Use sashimi grade salmon to make gravlax. The curing process here is not enough to make regular salmon safe to eat.
• You can use sugar instead of honey, but honey adds a layer of flavor , in addition to just sweetness.
• Be generous with the herbs to impart lots of flavor.
• Use whole peppercorns so you can get the full flavor of fresh black pepper.
• Do not use anything acidic in the curing mixture as acid will cook the salmon.
• Use a spirit such as vodka (neutral) or gin (adds more flavor) that will help the salmon draw in even more flavor from the curing mixture and herbs.
• Cure for a minimum of 48 hours to still have herb and spice flavors but still retain a softer texture. Cure for the full 72 hours for a firmer gravlax. My sweet spot is 60 hours / 2.5 days.
• Flip the salmon every 12 hours if possible, as this will ensure even curing and infusion.
• Use a very sharp knife to slice the gravlax before serving to get thin, clean slices.
• You can cut slices straight down, if you like, or for slices that are larger, cut at an angle.

What’s the difference between gravlax, smoked salmon, and lox?

Gravlax is cured salmon with a mixture of salt and sugar (and spices). It can be savory or sweet, depending on the ratio of salt to sugar. Lox is salmon that’s cured with salt (and spices), and does not typically include sugar. So lox is more salty than gravlax. Smoked salmon is cured salmon that’s cold smoked (indirect smoke with no heat). Both gravlax and lox can be cold smoked to make smoked salmon, though traditionally it’s lox that is cold smoked (which is why smoked salmon is usually salty).

Can you make gravlax with frozen salmon?

Only if it’s sashimi grade frozen salmon. Wild salmon goes through a parasite destruction process, via freezing, to make it safe for raw consumption. But not all frozen salmon is safe for raw consumption. I would always double check, because the risk of eating raw salmon that’s not good for sashimi is just too great.

Can you freeze this?

Absolutely, you can freeze gravlax. Check my storage instructions to see how I freeze this.

How to store gravlax and how long does it keep?

Store it in a way that it has very little contact with air in the fridge. Wrap it well and store in an airtight container. It can last between 3 – 5 days. You can find more information about storage here .

What’s the best way to serve gravlax?

However you like it! I like to eat honey gravlax just as is, or as a sandwich filling. But it’s also a great substitute for smoked salmon for bagel sandwiches or any other applications. They are also a great addition for a brunch platter! They also make incredible canapes, as a topping for mini tarts or pastries. Great for holiday entertaining, Valentine’s day, or mother’s day brunch menu . Traditionally, gravlax is served with rye bread, but you can also serve it as part of a main meal with potatoes and beans. Along with dill mustard sauce on the side.

Recipe

Honey Salmon Gravlax

Ingredients

• 1 kg sashimi grade salmon 2 - 2.2 lbs (belly cut)
• 100 g kosher salt coarse salt (not fine), about ⅔ cup - ¾ cup
• 75 g honey generous ¼ cup, see recipe notes for sugar
• 2 tsp black peppercorns
• 2 tsp pink peppercorns or replace with black peppercorns
• 2 bunches dill large bunches
• 2 bunches cilantro large bunches
• 2 - 3 tsp citrus zest

Instructions

Prepare the salmon

• Trim off any belly fat along the side of the piece of salmon, and remove any remaining bones with a tweezer.
• Trim the tail end (if needed), so that you have 1 large piece of salmon that’s about 2 - 2.2 lbs / 1 kg, OR 2 x 1 lb / 455 g pieces of salmon.
• Make a few, small shallow cuts on the skin side of the salmon (optional, this is to allow the curing mixture to penetrate into the salmon from the bottom as well).
• Pat dry the salmon, wrap it, and leave it in the fridge until needed.
• Prepare a container that will comfortably fit the salmon piece by lining it with a large piece of plastic wrap or parchment paper. Or use a ziploc bag instead.

Curing mixture

• Grind the peppercorns coarsely, and set aside. Use a mortar and pestle, or place the spices between parchment paper and crush them with a mallet or rolling pin. 2 tsp black peppercorns, 2 tsp pink peppercorns
• Wash and dry the herbs. You can chop them up roughly if you like, or keep them whole. Any thick stems can either be removed or crushed.
• Zest 1 - 2 lemons to get about 1 tbsp of zest.
• In a bowl, add the salt, honey, ground peppercorns, and lemon zest, and mix well. 100 g kosher salt, 75 g honey, 2 tsp black peppercorns, 2 tsp pink peppercorns, 2 - 3 tsp citrus zest
• Spread or sprinkle about ⅓ of the salt-honey mixture on the bottom of the lined dish / ziploc bag, followed by about ⅓ of the dill and cilantro (make sure there’s enough herb mix to completely cover the salmon on top as well). 2 bunches dill, 2 bunches cilantro
• Place the salmon on top of this with the skin side down. 1 kg sashimi grade salmon
• Spread the remaining salt-honey mixture on the surface of the salmon as evenly as possible, followed by the herbs to generously cover the whole surface of the salmon. 2 bunches dill, 2 bunches cilantro
• Wrap and cover the salmon inside the dish with plastic wrap. Or seal inside the ziploc bag, removing as much air as possible, and place it on a tray.
• Place something heavy on top to weigh down the salmon. I usually keep a glass dish on top and then place cans of beans / tomato on top as my glass dish isn’t heavy enough (see pictures in the post for reference).
• Transfer the salmon into the fridge.

Curing process

• Flip the salmon over every 12 hours, so that both sides are evenly curing. Make sure your hands are clean when you’re handling the salmon. If the salmon is in a ziploc bag, flip the bag over (you don’t have to open the bag).
• The curing mixture will dissolve into a liquid, but you do not have to remove this liquid during the curing process.
• Let the salmon cure for a total or 48 hours minimum, or up to 72 hours. At 48 hours the salmon will still be soft, but firm. At 72 hours it will be more firm. My preference is for about 2.5 - 3 days (60 - 72 hours), and then let the salmon rest for about 12 hours before slicing.
• After the curing time, remove the salmon from the curing mixture. Wipe off the excess curing mixture, spices, and herbs from the salmon.
• Optionally, you can wash off any excess herbs or spices under cold running water.
• Pat dry and return the salmon to a clean dry dish and let it rest in the fridge for about 8 - 12 hours.

Removing the skin (optional) and slicing

• Before serving, find a corner of the salmon where you can loosen the skin. Flip the salmon over and gently pull the skin off completely (see pictures in post for reference). The skin can be discarded.
• To slice the gravlax, it’s crucial to use a very sharp knife. A dull knife will result in jagged, uneven, squashed slices. A sharp knife will cleanly cut thin slices. Also make sure your hands are clean any time you’re handling the salmon.
• I prefer to cut the gravlax at an angle to get a larger surface area, but you can cut straight slices as well. You can also cut cubes of gravlax.

Serving suggestion

• Place the slices and / or the whole fillet on a serving dish, and serve as part of a platter with crackers, rye bread, and toppings.
• Traditionally, gravlax is served with a mustard dill sauce, and I made a honey mustard dill sauce to accompany this gravlax here. A herbed cream cheese spread is also great.

Notes

Sugar as a sweetener

More information

Nutrition

Recipe from The Flavor Bender by Dini Kodippili

Honey Salmon Gravlax https://www.theflavorbender.com/best-salmon-gravlax-recipe/