May 15, 2020

Cured Salmon Gravlax (crazy easy!)

Gravlax is fresh salmon that’s been cured with a combination of salt and sugar. It’s arguably the ultimate easy-to-make luxury food in the world! This homemade Cured Salmon Gravlax recipe can be made with a small fillet or whole side of salmon, and costs a fraction of store-bought.

The beauty of homemade cured salmon is that you can control the salt so it’s not too salty and it’s got a fresh herb flavor that you’ll never get in a packet. Ready to bring a taste of Scandinavia into your own home.

What does gravlax taste like?

Gravlax tastes like a cross between salmon sashimi (imagine it with the addition of seasoning from salt plus fresh herb flavor), and the smoked salmon slices you buy at stores – but minus the smokey flavor (because smoked salmon is made by smoking salmon).

This Cured Salmon Gravlax recipe is perfect. It’s not too salty, the flesh is not overly cured i.e. still nice and moist. But it’s cured enough to be easily sliceable into thin pieces (which is virtually impossible with raw fish). It’s salty enough that you’ll want to eat the slices plain, but not too salty that you’ll need to guzzle a glass of water with every bite.


  • 1 tbsp white peppercorns (whole) (Note 1)
  • 1 cup fresh dill, roughly chopped (1 big bunch)
  • 250g / 8 oz rock salt (Note 2)
  • 250g / 8 oz white sugar (Note 3)
  • 1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on (Note 4)


  • 1/2 cup / 125 ml heavy / thickened cream
  • 1/3 cup Dijon Mustard (or hot mustard if you want a kick)
  • 2 tsp Mustard Powder
  • Salt and pepper


  • Rye bread slices or other bread/crackers (Note 5)
  • Lemon wedges
  • 1/4 cup fresh dill, roughly chopped (for garnish)



  • Mix ingredients, making sure to season with salt and pepper. It should taste like a creamy mustard - a touch of tartness, but mostly to add moisture to the dish. You can add lemon juice and/or zest if you wish - I like to serve with wedges so people can adjust to their taste.
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