Homemade Salmon Gravlax is a type of lox that involves salt-curing the salmon.  If you like smoked salmon, you will love Gravlax and will be amazed at how easy it is to make at home.  


Homemade Gravlax

On my recent trip to Costco, I bought Norwegian Salmon labeled “raised without antibiotics“. It’s beautiful and tasty! The salmon is selling at $8.99 per pound, a Great deal!

I have used this Salmon many times for Salmon Ceviche, another favorite of ours. Costco’s Salmon is always fresh and I love the fact that it doesn’t have the skin, which makes it so much easier to work with.

My son requested that I make Homemade Salmon Gravlax for us since he loves it so much. How can a loving Mom say “no”!
 
Needless to say – He LOVED it! As did all of us. I have served it with boiled potatoes (with olive oil and dill) for us and mashed potatoes for our son. He doesn’t care for the Guacamole, so this for us. Tomatoes went into the accompanying salad. Such a Delicious Meal!

How to make Homemade Salmon Gravlax

Salmon Gravlax is cured in salt, sugar, pepper, and fresh dill for 24 to 48 hours. If you like less salty salmon, cure it for 24 hours.

Homemade Gravlax

The recipes for Gravlax are all over the place, some using more sugar than salt, others using more salt than sugar, and everything in between.
 
The ratio of salt to sugar is a question of personal taste. If you prefer a sweeter flavor, add more sugar to your cure. If you prefer saltier, add more salt. I’ve used 1 part sugar to 1.5 parts salt and it was the perfect taste for us. 
 
Homemade Salmon Gravlax

This is a cured, un-smoked salmon, that is very similar to lox, with one huge difference: spices. The three basic ingredients are salt, sugar, and dill (lots and lots of dill). 

I didn’t have fresh dill on hand, so I’ve used dill weed instead. Since my son is not into herbs just yet, I’ve added just 2 tsp. of dill weed. The amount is up to you.

Place the salmon with weights in the refrigerator, this helps the liquid that comes from the salmon drain off as the fish cures.
 
Homemade Gravlax prep
 
Some of the Gravlax I have served with toasted bread topped with Guacamole. Perfect Combo! 
 
Or another great way of serving Gravlax is to make these Amazingly Delicious Crostini sandwiches! Or as my hubby calls them: “Russian Sushi!“.

Slice your bread thin and spread cream cheese on some and guacamole on the rest. Remember that if you use the cream cheese you can make these a day ahead and they will keep well in the refrigerator.

With guacamole, you need to eat them the same day. Add your favorite thinly sliced toppings. 

Easy Guacamole Recipe:

2 ripe Avocados
1 Tbsp. of fresh lemon juice
1/2 tsp salt
1 Tbsp. diced garlic
1 Tbsp. minced onion
1 Tbsp. herbs (used dill weed)
tomatoes (didn’t add this time) 

Cut avocados in half and remove the pit. Spoon the flesh of the avocados into a mixing bowl. Add lemon juice, salt, garlic, onion, herbs, and tomatoes (optional).  Stir gently to combine. 

Enjoy!


Homemade Gravlax

Homemade Gravlax

Prep Time: 15 minutes
Inactive Time: 2 days
Total Time: 2 days 15 minutes

Delicious Homemade Salmon Gravlax! Gravlax is a type of lox that involves salt-curing the salmon.  If you like smoked salmon, you will love Gravlax and will be amazed at how easy it is to make at home.  

Ingredients

  • 1 pound Salmon fillet, center-cut
  • 1/2 cup sugar
  • 3/4 cup kosher salt
  • 1 Tbsp. pepper
  • fresh dill or dill weed (used 1 Tbsp, the amount is up to you)
  • 1 lemon, cut into wedges, to garnish

Instructions

  1. Check your fish for any pin bones and remove them.
  2. In a small bowl, mix the sugar, salt, pepper, and dill weed.
  3. Use a sheet of plastic wrap large enough to completely wrap your salmon.
  4. Sprinkle half of the salt and sugar mixture.
  5. Place the salmon fillet skin-side-down, or remove the skin.
  6. Sprinkle the remaining salt and sugar mixture.
  7. Wrap the plastic wrap around the fillet, but leave the ends open so the liquid that comes out of the salmon can drain off.
  8. Place in a deep glass pan and add a weight on top of the salmon.
  9. Cure in the refrigerator for 24-48 hours, until the salmon is firm to the touch at the thickest part.
  10. When cured, rinse the salmon under cold water and pat dry.
  11. Use a sharp knife to cut very thin slices.

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