Homemade Salmon Gravlax Recipe (2024)

FAQs

Is it safe to make gravlax at home? ›

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 40°. 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.

Gravlax lasts in the fridge for quite some time. It stores really well. You can serve your Salmon Gravlax immediately or vacuum it again and store it. Store in a fridge for up to 3 weeks or place in the freezer for up to 2 months.

Gravlax is cured (but not smoked) salmon, except there's not a lot of salt in the cure and some combination of dill, lemon, and alcohol (often vodka, but sometimes gin in newer preparations).

You can reduce or increase the quantities for smaller or larger fillets. Because of certain parasites found in fresh salmon, it is important to buy sushi-grade salmon or purchase commercially frozen salmon and thaw before use, as freezing for several days will kill any microorganisms present in the fish.

Yes you can, as long as you use high quality salmon (ie don't use vac packed salmon from the supermarket that's been sitting around for days or box packet frozen salmon from Costco or Aldi). Freeze it yourself to -10°F / -23°C for at least a week, or use commercial frozen salmon from a reputable fish monger.

Gravlax is healthy

A 3 oz. portion of salmon has more than the daily recommended allowance of healthy omega-3 fats. Wild salmon is richer in essential vitamins and minerals.

On average, my samples started smelling a little fishy after about five days or so, not including the curing time itself. As a general rule of thumb, I'd plan to eat the gravlax within a few days after it's been cured, and stop eating it if you start to detect any off odors.

Regardless of the shape or size of the fish fillet, the salt level will equalise throughout the flesh by osmosis and the fish can't overcure and become too salty. I usually cure about 500 g of fish at a time, but you can make more or less, just varying the cure quantities pro rata.

There's something fishy about Sweden. It's called gravlax, central to the smorgasbord. Gravad lax, or dill-cured salmon, should preferably be served with a mustard sauce, which is French in origin. This marinated salmon dish, along with marinated herring, used to awaken suspicion among tourists.

The word "lox" comes from the Yiddish word for salmon, "laks." Brining salmon is a Scandanavian tradition, but it was also popular among Eastern European Jews. Some of these people immigrated to the U.S. and brought their affinity for brined, cured, and smoked fish with them.

Does gravlax have to be sushi grade? ›

Wild caught salmon is more prone to parasites and Gravlax is essentially raw fish. It is best to use a very fresh preferably sushi grade salmon.

Once they are on Stage 2 of the GAPS Introduction Diet, one food many people overlook is homemade honey gravlax. The idea of eating “raw” fish is not everyone's cup of tea! But trust me – it's delicious. And actually, the fish is not technically “raw” as it has been cured with salt, honey, and if you like, lemon.

Use king or sockeye salmon from a good source. In either case, the fish must be spanking fresh.

Salmon takes 2 to 3 days to turn into proper gravlax, depending on the variety and thickness of the salmon. The only way to know if gravlax is done is to taste it. After 2 days, I take one salmon side out of the cure, and cut off three thin slices to see if the flavor and texture are to my liking.

In North-Sweden, peasants and fishermen developed a unique technique called gravad lax (“buried salmon” hence the name gravlax): The filleted salmon was placed in a hole in the earth, covered with birch bark and laid in a bath of water, the fish's own blood and various spices and herbs.

By the time you've reached 24 hours, you can certainly enjoy your cured fish — but you can also opt to cure for 36, 48, or 72 total hours.

While some home-smokers cold-smoke their salmon, most hot-smoke it. However, home smokers can use both of these methods safely as long as they follow instructions and abide by basic food-safety guidelines.

Curing salmon to make lox is safe and easy. The salt seeps into the salmon and kills any bacteria during the 2-3 days of salt curing.