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Homemade gravlax recipe—thin‑sliced cured salmon with dill on a platter with cucumber ribbons, avocado, watermelon radish, cherry tomatoes, and dill dressing.

Easy Homemade Gravlax (Cured Salmon)

Gravlax looks intimidating because you don’t cook it—but the salt + sugar cure does the “cooking” in the fridge. Five minutes of prep, three days to cure, and you get silky slices that always look impressive on a board.
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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.

Notes

 Use very fresh salmon, or previously frozen and thawed salmon. 
• Too salty? Rinse again and pat dry, or soak slices in cold water for 5 minutes, then dry well.
Flavor options: Stir into the salt cure: chopped dill (classic), citrus zest (lemon or orange), cracked black pepper, or grated beet for a pink rim.
• Make-ahead: Keep cured, wrapped gravlax refrigerated up to 5–7 days; freeze up to 1 month and thaw overnight in the fridge.
• Serving ideas: Bagels or rye, cream cheese, red onion, capers, dill, lemon. Try a quick mustard-dill sauce (2 tbsp Dijon + 1 tbsp honey/silan + 1 tbsp mayo or olive oil + 1–2 tsp lemon + 1 tbsp chopped dill + pinch salt).