Salmon Gravlax

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Salmon gravlax is a salt cured salmon that is luxurious, mild in flavor and can be enjoyed in so many ways.


  • 1 salmon fillet (13 lbs)
  • 1/2 cup kosher salt
  • 1/4 cup granulated sugar
  • 1/21 Tablespoon freshly ground black pepper
  • 1 teaspoon ground coriander, optional
  • 1 large bunch fresh dill


  1. Remove the skin from the salmon fillet. I think it’s easier to cut the salmon in half if you’re using a large fillet. 
  2. Combine the salt, sugar, ground black pepper and coriander together until evenly mixed. For easier cleanup, place it on top of some parchment paper. Spread it out evenly until it’s slightly larger than the salmon that you are using. 
  3. Dredge the salmon in the salt mixture until the salmon is well coated. Tap off the excess.
  4. Place the salmon in a deep dish/container. Place a generous amount of fresh dill on top of the salmon.
  5. Dredge the other half of the salmon in the salt mixture. Place it on top of the dill covered salmon, cover it with the rest of the dill. 
  6. You will need to put a weight on top of the salmon. I placed a smaller baking dish on top of the salmon, then placed some heavy cans inside the baking dish. 
  7. Seal the dish tightly, with plastic wrap. Place it in the refrigerator. 
  8. The next day, turn the salmon over, then place the weight back on, wrap it up again and return it to the refrigerator.
  9. If you use a smaller salmon fillet, the gravlax will be ready in 24 hours. Larger salmon fillets will need 36 hours to cure. Each day, turn the salmon over. 
  10. When the fish is cured, remove the dill, rinse the salmon with water and pat it dry on a paper towel.
  11. Thinly slice the salmon. Store the Salmon Gravlax in the refrigerator, well sealed, for 3-5 days. 

Keywords: salmon gravlax, salt cured salmon