Arguably the ultimate easy-to-make luxury food in the world that you can make with a small fillet or whole side of salmon, this homemade Cured Salmon Gravlax costs a fraction of store bought. This is a beautifully seasoned not too salty salmon gravlax and it’s a Chef recipe (and I’ve grilled him to death with my Q&A!).
Guess what! I know a real Chef!!!
I realise this might sound weird to you, that I’m so excited that I know a real Chef. And actually, I have met quite a few, including some of the highest profile serious and celebrity chefs here in Australia. But I can’t call any of them up and say “I want to do a cured salmon recipe for Easter, don’t suppose you have a recipe I can use?”
Poor Chef Massimo Mele. He may well rue the day he picked up the phone when I rang to ask exactly that! (Followed by a series of Q&A Text Messages grilling him about all the ins and outs of curing salmon!).
We met at an industry event hosted by Huon Salmon at which Chef Massimo Mele showed the guests how to cure salmon. And that’s what inspired me to share a cured salmon ahead of Easter this year!
I’ve made gravlax / cured salmon a bunch of times over the years and my results were varied. Never any epic disasters, but sometimes they were over cured, under cured (last year Christmas ?), and the biggest problem I’ve had is over salted salmon. If you’ve invested in a beautiful sashimi-grade piece of salmon, it’s almost criminal if it’s so salty that you can’t even taste the salmon itself.
If you search around on the internet, you’ll find that the ratios of salmon to salt and sugar and curing times are absolutely all over the place. Some recipes use as much as 750g/1.5lb salt + sugar to 1 kg / 2 lb of salmon. Some recipes use as little as 175g/6oz of salt + sugar. Then curing times range from 12 hours to 3 days.
Now finally, I have Cured Salmon Gravlax Recipe that’s a keeper.
The formula is so simple: salt + sugar 50% of the weight of salmon, cure for 24 hours for pretty lightly cured, 36 hours for medium (this is what I do) and 48 hours for firm. (Lots of tips in the recipe, including curing times for different types of salt).
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. <- Problem I’ve had in the past!
Making your own Cured Salmon Gravlax costs a fraction of store bought. But regardless of the savings, the thing with store bought – even from the really good speciality stores – is that it just doesn’t have the same fresh dill flavour and it’s usually too salty, presumably to increase shelf life.
Homemade is always best. And in this case, store bought is truly incomparable.
You can get sashimi-grade salmon at most fish mongers here in Australia (at least in the coastal areas). That’s the single most important requirement for this recipe.
Once you have your salmon, it’s 5 minutes of effort.
That’s it. And you’ll have your very own incredible homemade Cured Salmon Gravlax! – Nagi x
PS Thinking of Easter! What a way to start a feast!
PPS You don’t need to make a whole side of salmon. You can just as easily use this recipe for a small fillet of salmon. Directions in the recipe!
Homemade Gravlax is so much cheaper and it tastes BETTER than store bought because store bought is usually too salty and you can never get that real fresh dill flavour. It's so crazy easy to make, this is going to blow your mind! The key to nailing gravlax is: cure time, salt type and sugar vs salt ratio. More food-nerd info in the notes - including how to make this with smaller fillets (don't just use the servings scaler function please!) Recipe video below.
- 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)
Crush peppercorns with the side of a knife (or roughly grind using mortar and pestle).
Combine peppercorns with salt, sugar and dill.
Place 2 large pieces of cling wrap on a work surface, slightly overlapping. Spread half the salt mixture in the shape of the salmon.
Place salmon on salt, skin side down. Top with remaining salt mixture.
Wrap with cling wrap. Place in a large dish. Top with something flat (like small cutting board) then 3 x 400g / 14oz cans ("Weights").
Refrigerate for 12 hours. There will be liquid in the dish. Turn salmon over (will be gloopy/wet)), then replace Weights and return to fridge. After another 12 hours, turn salmon over again, replace Weights. After another 12 hours, remove salmon from fridge. 36 hours total for Medium Cure - Perfect Gravlax to my taste (See Note 2 for description and more curing times).
Unwrap salmon, scrape off salt then rinse. Pat dry. If time permits, return to the fridge for 3 - 12 hours uncovered (dries surface better, lets salt "settle" and permeate through flesh more evenly).
Sprinkle over the 1/4 cup extra dill - for garnish and flavour.
Slice thinly on an angle, do not cut through skin (i.e. don't eat skin). Serve with toasted bread, Mustard Sauce, extra dill and lemon wedges.
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.
1. White pepper is slightly spicier than black but has a slightly more milder flavour. The main reason I prefer white over black is so I don't end up with black specks on the salmon = prettier! But black peppercorns or even ground black pepper is fine. If using ground pepper (white or black), use 2 teaspoons.
2. SALT TYPES & CURING TIMES
Salt roughly falls into 4 categories (smallest to largest) - table salt, kosher / coarse cooking salt, flakes and rock salt. Rock salt cures salmon more evenly from the surface to the centre.
DO NOT use table salt (grains too small, makes salmon crazy salty) or iodised salt of any type (can turn salmon brown, packet label should say if it is iodised).
* ROCK SALT: 36 hrs cure time per recipe = Medium Cure. 3 days = Hard Cure
* COARSE SALT / KOSHER SALT: 24 hours = Medium Cure, 36 hours will be between Medium and Hard Cure, 48 hours+ will be Hard Cure. Surface will be cured more (ie firmer, drier surface) than using Rock Salt because finer grains penetrate more. Highly recommend resting minimum 12, preferably 24 hours before serving - saltiness will distribute more evenly.
* Medium Cure (my preference) = surface is fairly firm and not too salty, inside is lightly cured, still moist (but not raw, it’s cured). Seasoned enough to eat slices plain.
* Hard Cure = surface is quite firm (like a soft jerky) and quite well seasoned, inside is slightly firmer and pretty well seasoned. Contrast between surface and inside more prominent. I find this a touch salty for my taste but is still way less salty than store bought.
3. Sugar, like salt, draws moisture from the flesh and cures it but makes it sweet rather than salty. Using normal sugar rather than superfine / caster sugar ensures that the salmon doesn't get too sweet (i.e. caster sugar penetrates salmon quicker). The right salt and sugar combination is key to controlling the saltiness of Gravlax while still achieving the "cured" effect and without making it too sweet!
4. Please ensure you use SASHIMI-GRADE salmon. I always ask, even if the sign says that! Nowadays in Australian coastal areas, sashimi-grade salmon is quite common at local fish mongers.
Skin-on salmon means that the skin side is cured slightly less, however, for me, I prefer skin-on for this exact reason plus it's easier to carve.
SMALLER FILLETS: The beauty of this recipe is that a little goes a long way! So you don't need to use a whole side of salmon, you can make this with a small fillet. However, if you get one smaller than 500g/1lb, then you'll need to increase the salt/sugar ratio to the weight of the salmon to ensure there's enough to cover the surface area. For a 300g/10oz piece, rather than using 150g/5oz combined salt/sugar, use around 210g/7oz (this is what I measured when I did a test using a smaller piece).
I don't recommend going smaller than 300g/10oz because the width of the salmon will become too narrow and it will probably end up too salty.
5. Rye bread is the classic type to serve with Gravlax but it suits any bread or plain crackers. While some recipes recommend Pumpernickel Bread, I personally find that the flavour overwhelms the salmon.
6. EXTRAS: Some Gravlax recipes use lemon. Just add the zest of 1 - 2 lemons to the salt cure. This recipe is a classic one that doesn't use zest.
7. STORAGE: With the 36 hour cure, this salmon keeps for 3 days. Keep refrigerated in an airtight container.
8. SERVINGS: A little goes a long way with this recipe! It will comfortable serve 10 people as a starter. That's generous!
9. Nutrition is difficult with homemade Gravlax because I have no way of determining how much salt is infused into the flesh. So I've used a store bought Gravlax nutrition which is no doubt saltier than this recipe makes!
10. Recipe adapted from salmon curing guidance courtesy of Chef Massimo Mele. With my thanks for enduring my endless questions!!!
WATCH HOW TO MAKE IT
Cured Salmon Gravlax recipe video! (You’ll be amazed how easy it is!)
LIFE OF DOZER
Fishing for salmon. Not. (There was a stick floating in the water.😂 And also a twig hanging off his privates???!!?)