Cured Salmon Gravlax

Ingredients

• 150 gcoarse sea salt
• 150 gbrown sugar
• 4 gorange zest
• 4 glemon zest
• 2 glime zest
• 4 gcrushed black pepper
• 1500 gsalmon fillet (skin on, scales off, bones out)

Instructions

1. 1

   Mix the cure

   Mix the salt, brown sugar, orange zest, lemon zest, lime zest and crushed black pepper together.

2. 2

   Prepare the wrap

   Lay a double layer of plastic wrap on a clean work surface.

3. 3

   Add half the cure

   Sprinkle half of the cure over the plastic wrap.

4. 4

   Position the salmon

   Lay the salmon skin-side down on top of the cure.

5. 5

   Cover with cure

   Scatter the remaining cure over the flesh side of the salmon.

6. 6

   Wrap the fish

   Wrap the salmon tightly in the plastic wrap.

7. 7

   Chill for 24 hours

   Place the wrapped salmon in the fridge for 24 hours.

8. 8

   Rinse and dry

   Once cured, wash off any excess salt and pat the salmon dry with a kitchen towel.

9. 9

   Store the gravlax

   Keep it in an airtight container or tightly wrapped in plastic in the fridge for up to a week, or freeze it for many months.

What is gravlax?

Gravlax is a Nordic-style preparation of salmon cured with salt and sugar, then served without cooking. The name and tradition are associated with Scandinavia, while this recipe gives the cure a citrus-and-pepper accent.

The cure draws moisture from the fish and seasons it as it rests. Using a fillet with the skin on makes it easier to handle, while the measured salt and sugar give the cure its balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 272 calories, 30g protein, 15g carbs, 10g fat.

The salmon provides most of the protein and fat, while the brown sugar contributes most of the carbohydrate; the salt cure is the main source of sodium. Serve a few slices with vegetables and bread or potatoes to make a more balanced plate.

Getting the cure right

Salt and sugar: Mix them thoroughly with the three zests and pepper so the flavourings are distributed evenly across the fish.

Citrus zest: Use only the coloured outer peel, avoiding the bitter white pith. The orange, lemon and lime bring different notes without adding juice to the cure.

Wrapping and curing

Even coverage: Spread half the cure beneath the salmon and the rest over its flesh side, so both sides are in contact with the mixture.

Tight wrap: Enclose the fish snugly in a double layer of plastic wrap to keep the cure against the surface. Set it in the fridge for the full 24 hours.

Rinsing and checking the texture

After curing: Rinse away excess salt, then pat the surface dry with a kitchen towel. This stops loose cure from clinging to the finished fish.

For serving: Slice the gravlax thinly. It should be firm enough to slice while remaining supple; curing seasons the salmon but does not cook it.

Planning the timing

The listed total time is 1,445 minutes, with most of that taken up by the 24-hour fridge rest. Allow a little time afterwards to rinse and dry the fillet before serving or storing it.

Keep the fish chilled during the cure and after it is prepared. Since this is uncooked cured salmon, choose fish suitable for eating raw and follow local food-safety advice.

Serving ideas

Serve thin slices on rye or another sturdy bread, with mustard sauce, dill or a squeeze of lemon. These accompaniments complement the salty, sweet and citrusy cure.

For a more substantial plate, pair it with boiled potatoes or a crisp salad. Keep additional salty toppings modest, as the gravlax is already seasoned.

Recipe notes & tips

• Check the salmon carefully for any remaining pin bones before curing.
• Use a clean work surface and clean hands when handling the uncooked salmon.
• Spread the cure evenly over the flesh so there are no large bare patches.
• Keep the wrapped fillet in the fridge throughout its 24-hour cure.
• Pat the fish dry after rinsing to make it easier to slice neatly.
• Use a sharp knife and cut thin slices across the fillet.

Variations

• Extra dill: Add chopped fresh dill to the cure for a classic herbal note.
• Juniper: Crush a few juniper berries into the pepper for a resinous aroma.
• More pepper: Increase the black pepper for a bolder, warmer finish.
• Citrus shift: Adjust the proportions of orange, lemon and lime zest while keeping the total zest amount similar.
• Mustard finish: Serve the slices with a mustard sauce for a tangy contrast.

Common mistakes to avoid

• Uneven cure: Mix the ingredients well and cover the salmon evenly on both sides.
• Loose wrapping: Wrap the fillet tightly so the cure stays in contact with the fish.
• Skipping the chill: Cure the salmon in the fridge for the full 24 hours.
• Leaving excess cure on: Rinse away loose salt after curing, then pat the fish dry.
• Thick slicing: Use a sharp knife to cut thin slices for a delicate texture.

How to store

Store the rinsed, dried gravlax in an airtight container or tightly wrapped in plastic in the fridge for up to a week. It can also be frozen for many months; thaw it in the fridge before serving.

Frequently asked questions