This salmon gravlax is cured in salt, sugar, pepper and fresh dill for 48 hours. It takes minimal effort and will absolutely blow the doors off at your next brunch.
I remember the first time I had gravlax. I was 22 and back in school working for probably my favorite chef of all time, who taught me how to make it. Sure, I had eaten it plenty of times, after all, who hasn’t seen lox and bagels on a breakfast menu but never made it myself.
Finally, I got the chance to make it and, dude is it so easy and so delicious. Just as an FYI, you should really try serving it up on a Honey Whole Wheat Bread, seriously so bomb!
What’s the Difference Between Gravlax and Smoked Salmon
Gravlax is fresh salmon that is cured in salt and herbs for 48 hours. The salt draws out the moisture making it almost like salmon jerky and is safe to eat. Smoked salmon, on the other hand, is fresh salmon that has been brined or seasoned with herbs and seasonings that are then smoked, either cold or hot, for several hours. Both are completely different from each other in technique and flavor.
Is It Safe to Eat
According to the FDA, gravlax is acceptable and safe for eating. When you’re curing the salmon in the salt solution, it’s done so in the refrigerator below the 40°, which anything above that is when bacteria grow. The process pulls out all the moisture and liquid from the salmon which can cause it to go bad in the first place. So in the end, yes it’s safe to eat!
How Long Is It Good For
Gravlax can last tightly wrapped in plastic or parchment paper in the refrigerator under 40° for up to 2 weeks. I personally believe keeping it whole and slicing it to order also helps to preserve life.
How to Make It
For this recipe you want to start by selecting a beautiful fresh piece of skin on, de-boned salmon form your local fish market or trusted grocery store. The flesh of the salmon should be right orange and have a sweet smell to it. If it’s a bit slimy don’t get it!
You start by mixing the salt, herbs, and seasonings together, then lay half of it on plastic wrap, place the salmon skin-side down and then cover it with the other half of the seasonings.
You mix everything together, lay half of it on plastic wrap, place the salmon skin-side down and then cover it with the other half of the seasonings.
Wrap up the salmon and let it sit for 48 hours. BOOM…a homemade gravlax. The last step is to rinse off all the remaining seasonings very well. Then, you just slice and serve!
What Is It Served With
Serving gravlax is so pretty and there are so many accompaniments you can serve with it. I like to use an assortment of fresh bread, bagels, and crackers alongside it. From there I like to add in some different types of whipped cream cheeses, fresh cheeses, fresh sliced vegetables, and herbs that will make serving this gravlax that much better.
The point of serving this is to not only make sure it tastes delicious but looks absolutely gorgeous. With the holidays in full effect, I’m not sure there is a more impressive (or easier to make) breakfast or brunch spread than this recipe. Wishing you the happiest of holidays and a delicious homemade gravlax brunch!
Recipe Chef Notes + Tips
How to Store: Place it wrapped in plastic in the refrigerator for up to 5 days. Freeze it wrapped up in plastic for up to 2 months. Thaw for 1 day in the refrigerator before serving.
My Favorite Breakfast Recipes
Here are a few of my favorite breakfast recipes if you happen to love this gravlax recipe!
- Huevos Rancheros
- Homemade Brioche
- Strawberry Blueberry and Banana Oat Smoothie
- Chilaquiles Eggs and Chicken for Breakfast
- Avocado Toast Recipes
Homemade Gravlax Recipe
- 1 cup of coarse sea salt
- 1 cup of sugar
- 1 tablespoon of crushed whole peppercorns
- ¼ cup of fresh dill leaves
- zest of 1 lemon
- 2- pound side of fresh sashimi grade wild caught salmon
- assorted crackers bagels, breads, cream cheeses and vegetables
- n a large bowl mix together the salt, sugar, peppercorns, dill and lemon zest until combined.
- Next, lay half of it down and spread it out to the size of the salmon side on a large sheet of plastic wrap.
- Next, place the salmon skin side down onto the seasoning mixture and then cover the salmon with the remaining half of the seasonings.
- Wrap the salmon completely with the plastic and place it in a pan.
- Let it cure in the refrigerator for 48 hours.
- Remove the plastic and rinse very well.
- Garnish with fresh dill leaves and slice thing and serve with assorted accompaniments.