Homemade Everything Bagel Gravlax (Cured Salmon)

Ingredients

• 113–170 g (4–6 oz)high-quality, wild-caught salmon fillet
• 1.25 ml (¼ teaspoon)pink Himalayan salt or fine sea salt
• 2.5 ml (½ teaspoon)granulated sweetener, such as coconut sugar
• 1lemon
• 5–10 ml (1–2 teaspoons)Everything Bagel Seasoning

Instructions

1. 1

   Prepare the wrap

   Lay a piece of cling film on your work surface, making it large enough to wrap the salmon.

2. 2

   Season the salmon

   Set the salmon on the cling film. Sprinkle the salt and sweetener over the top, squeeze over the juice of half the lemon (about 15 ml), then distribute 5 ml (1 teaspoon) of the Everything Bagel Seasoning evenly over the fillet.

3. 3

   Wrap the fish

   Wrap the salmon tightly in the cling film and place it in a small pan or shallow bowl; a loaf tin works well.

4. 4

   Add a weight

   Set something heavy on top of the salmon, such as a tin of tomatoes or coconut milk of roughly that size and weight.

5. 5

   Cure in the fridge

   Refrigerate the pan for 3–5 days. The salmon should become firmer and develop a deeply salty flavour; the exact curing time depends on the fillet’s thickness.

6. 6

   Discard the wrapping

   Remove and discard the cling film, along with any liquid that has escaped.

7. 7

   Slice and serve

   Cut the salmon into very thin slices. If you like, add more Everything Bagel Seasoning and lemon juice when serving.

8. 8

   Keep it chilled

   Store the gravlax covered in the fridge for up to five days.

What is gravlax?

Gravlax is a Nordic-style preparation of salmon cured with salt and sugar, then sliced thinly rather than cooked. This version adds lemon and Everything Bagel Seasoning for a savoury, seed-and-herb finish.

A short ingredient list and a few days of chilling do most of the work. The result is easy to portion across toast, bowls and wraps.

Nutrition and macros by portion

The nutrition label shows one serving as written: 55 calories, 5g protein, 1g carbs, 3g fat.

The salmon supplies most of the protein and fat, while the small amount of sweetener contributes a little carbohydrate; the seasoning and salt contribute most of the sodium. Serve a measured portion with vegetables and a suitable grain or toast to make a more balanced plate.

Choosing the salmon

Fish quality: Use a fresh, high-quality wild-caught fillet, as specified in the recipe. Choose fish intended for raw or cured preparations, and keep it refrigerated while handling and curing.

Thickness: A thicker fillet may need longer to firm up than a thin one, so use the texture cue in the method rather than relying only on the calendar.

How the cure works

Salt and sweetener: The salt provides the main seasoning, while the small amount of sweetener rounds it out. Spread both evenly across the exposed side so the flavour is distributed.

Lemon and seasoning: Lemon juice adds a fresh, sharp note, and the Everything Bagel Seasoning gives the surface its distinctive savoury flavour. Begin with 5 ml and reserve the extra for serving.

Wrapping and weighting

Tight wrap: Enclose the salmon securely in cling film before putting it in a small pan or shallow bowl. This keeps the fish together as it cures and contains any liquid that escapes.

Gentle pressure: A tin can serve as the weight, as long as it is stable and roughly the size and weight described. Keep the pan level in the fridge.

Checking the cure

Timing: Chill the salmon for 3–5 days. Thickness affects how quickly it firms, so the time can vary within that range.

Texture: Cured salmon should feel firmer than it did before curing. Once ready, remove the wrapping and liquid, then slice very thinly for the best texture.

Serving ideas

Fresh pairings: Serve thin slices on lettuce wraps or avocado toast, or add them to a rice bowl. Extra lemon juice and a pinch of seasoning can brighten each serving.

On the plate: Add vegetables or salad alongside the gravlax, particularly if serving it with rice or toast, to make a more complete meal.

Recipe notes & tips

• Use fish intended for raw or cured preparations and keep it cold throughout.
• Choose a pan that holds the wrapped fillet snugly so the weight can rest securely on top.
• Spread the salt, sweetener, lemon juice and first teaspoon of seasoning evenly over the salmon.
• Use the firmer texture as a cue, since thicker fillets may take longer to cure.
• Chill the salmon before slicing and use a sharp knife to cut thin pieces.
• Add any extra seasoning or lemon just before serving so you can adjust each portion.

Variations

• More lemon: Add a little extra lemon juice when serving for a brighter finish.
• Extra seasoning: Sprinkle the remaining Everything Bagel Seasoning over the slices at the table.
• Lettuce wraps: Tuck thin slices into lettuce leaves for a crisp, fresh serving.
• Rice bowl: Add the gravlax to a rice bowl with vegetables for a more substantial meal.
• Avocado toast: Layer the thin slices over avocado toast for a rich, savoury topping.

Common mistakes to avoid

• Loose wrapping: Wrap the fillet tightly so it stays together as it cures.
• Uneven seasoning: Distribute the salt, sweetener and seasoning across the exposed surface.
• Unstable weight: Use a weight that sits securely on the wrapped salmon and pan.
• Rushing the cure: Allow 3–5 days in the fridge and check that the salmon has firmed up.
• Thick slices: Cut the cured salmon very thinly for a more delicate texture.
• Leaving it warm: Keep the salmon refrigerated during curing and storage.

How to store

Keep the gravlax covered and chilled in the fridge for up to five days, as directed in the recipe. It is served cold, so there is no need to reheat it.

Frequently asked questions