I’ve been making gravlax for years—long before it started popping up everywhere. This homemade gravlax recipe is my kind of kitchen win: five minutes of prep, no cooking, and it always looks gorgeous once you slice it thin and lay it out on a board or plate. It’s make‑ahead, stress‑free, and a guaranteed wow for a brunch or Shabbos meal.
I know a lot of people feel intimidated—either it seems complicated or the idea of “raw fish” is scary. But gravlax is cured, not cooked, and it’s truly simple. Everyone who’s tried it ends up hooked.
I also love how versatile it is. Over the years I’ve played with the cure—sumac, fresh dill, lemon zest, and even grated beets for that beautiful pink rim. This version keeps it easy and simple so anyone can do it, but feel free to make it your own. Go citrusy, go classic with lots of dill—have fun with it.
I keep the board basic: thin cucumbers, radish, red onion, dill, lemon, capers, and a bowl of mustard‑dill dressing. Focaccia or sourdough, sliced thin, on the side. If I’m tight on time, I skip the board and plate it: a few curls of gravlax, some veg, lemon—done. Leftovers go on avocado toast, into an omelet, or on multigrain with tomato and red onion. Nothing fancy—just easy ways to use what’s there.
How to serve it
- On a big board or platter with crisp cucumbers, radishes, red onion, capers, dill, lemon wedges, and a bowl of whipped cream cheese or mustard‑dill dressing.
- Piled onto warm toasts or bagels with cream cheese and capers.
- Over thinly sliced cucumbers with a quick mustard‑dill dressing.
- On homemade focaccia—try my Easy Sourdough Focaccia for an instant crowd‑pleaser.
- On a thin slice of multigrain bread with mayo, tomatoes, and red onion.
Feel free to play around with flavors and pairings—gravlax is forgiving, flexible, and always a little bit special.
Easy Homemade Gravlax (Cured Salmon)
Servings
Ingredients
- 1 small side of salmon about 1–1.5 lb / 450–680 g, skin-on, pin bones removed
- 1/2 cup kosher salt
- 1/2 cup sugar
- 2 tsp fennel seeds lightly crushed
- 1 tsp coriander lightly crushed
Instructions
- In a bowl, combine kosher salt, sugar, fennel seeds, and coriander.
- Lay plastic wrap on the counter; sprinkle a generous layer of the cure in the center.
- Place the salmon skin-side down on the cure. Cover the top evenly with the remaining cure.
- Wrap tightly in plastic, set on a rimmed pan to catch drips, and refrigerate for 3 days (72 hours). Optional: add a light weight on top for a firmer texture.
- Unwrap, rinse off the cure under cold water, and pat very dry. Slice thinly on a slight angle to serve.
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