Step 1 of 6
Gravlax
Run your fingers over the salmon and pull any remaining bones with tweezers. Pat it dry. Cut the side in two equal pieces.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Gravlax take?
48 hr 20 min all in — 20 min prep, 48 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 10 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free, Gluten-free, Nut-free.
9 more questionsFewer questions
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Chef's knife, Cutting board, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 60 g (coarse, not iodised).
How much sugar?
60 g of Sugar.
How much sugar?
1 tbsp of Sugar.
What can I use instead?
Salmon → Sea trout or arctic char. Both cure the same way and are closer to what Nordic rivers actually produce.
What should I watch for?
Cured is not cooked. Pregnant or immune-compromised guests should know.
Any tips from this recipe?
Freezing the fish for at least 24 hours before curing kills parasites. Most farmed salmon is sold pre-frozen; ask. Gravlax keeps a week in the fridge, wrapped, and freezes well in portions. Beetroot grated into the cure turns the outer edge purple and is a modern Swedish party trick, not a tradition.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.