Gravlax is a Scandinavian dish that involves curing fresh salmon with a mixture of salt, sugar, and other seasonings. Here’s a recipe to make homemade gravlax:


  • 1 pound fresh salmon fillet, skin on
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 1 tablespoon whole black peppercorns, crushed
  • 1/4 cup fresh dill, chopped


  1. In a bowl, combine the salt, sugar, and crushed black peppercorns.
  2. Lay a large piece of plastic wrap on a clean surface. Sprinkle half of the salt-sugar mixture evenly over the plastic wrap.
  3. Place the salmon fillet, skin side down, on top of the salt-sugar mixture.
  4. Sprinkle the remaining salt-sugar mixture evenly over the top of the salmon.
  5. Sprinkle the chopped fresh dill over the salt-sugar mixture on the salmon.
  6. Wrap the plastic wrap tightly around the salmon, ensuring that it is completely sealed.
  7. Place the wrapped salmon in a dish or baking sheet, with the skin side facing down.
  8. Place a weight on top of the salmon to help press it down. You can use a smaller baking dish with weights inside or a heavy object like a can.
  9. Refrigerate the salmon for 36 to 48 hours, flipping it over and gently massaging it every 12 hours to distribute the flavors and cure evenly.
  10. After the curing time, unwrap the salmon and gently scrape off any excess salt-sugar mixture and dill.
  11. Using a sharp knife, slice the gravlax into thin slices, cutting at a slight angle. Start at the tail end and work your way towards the thicker end of the fillet.
  12. Serve the gravlax slices on a platter, garnished with additional fresh dill if desired.