Gravlax Cure (Salt to Sugar by Weight)

1 part (e.g. 50 g per 1 kg fish)

Kosher salt — Primary curing agent; draws moisture and seasons the flesh

1 part (e.g. 50 g per 1 kg fish)

Granulated or caster sugar — Balances salinity, assists osmotic draw, contributes light sweetness

generous handful per fillet

Fresh dill — Traditional aromatic; applied in a thick layer between or over fillets

1–2 tsp per kg fish

White or black pepper, cracked — Classic spice component; white pepper is more traditional in Swedish versions

Mix salt and sugar thoroughly. Pat salmon fillets dry (skin on). Spread one-third of the cure in a shallow non-reactive dish. Lay one fillet skin-down, cover flesh with dill and pepper, add another layer of cure, then place the second fillet flesh-down on top (a sandwich). Pour remaining cure over. Wrap tightly in plastic film, set a weight on top, and refrigerate. Turn every 12–24 hours. Cure for 24 hours for a light set, 48 hours for classic texture, up to 72 hours for a firmer, more intensely seasoned result. Scrape off cure and dill, slice thinly on the bias.

• Use the freshest, highest-grade salmon available — ideally sushi-grade or previously frozen to eliminate parasite risk (freezing at -20°C / -4°F for 7 days per FDA guidance).
• Cure thickness governs time: a 2 cm thick tail fillet needs 24 hours; a 4 cm thick centre-cut needs 48–60 hours.
• Weighing the curing salmon (a heavy pan or brick wrapped in foil works) compresses the fillets, speeds moisture release, and produces a firmer, more even cure.
• After curing, gravlax keeps refrigerated for 3–5 days; freeze any surplus immediately — it slices better partially frozen anyway.
• Rinse off all cure before slicing; residual salt crystals on the surface will make the finished product too salty.

• Citrus gravlax

  Add zest of orange and lemon to the cure; brightens flavor without changing the salt:sugar ratio

• Aquavit or vodka gravlax

  Splash 2–3 tbsp spirit over the fish before curing; alcohol penetrates quickly and adds herbal or anise notes

• Beetroot gravlax

  Add grated raw beetroot to the cure; turns the flesh a striking crimson-purple; popular in contemporary Scandinavian cooking

• Juniper gravlax

  Crushed juniper berries (8–10 per fillet) replace or accompany dill; more resinous and woodsy

• Spiced gravlax (Asian-inflected)

  Add ginger, lime zest, and coriander seed; departs from tradition but follows the same cure ratio

• Heavier cure (3:2 salt to sugar)

  For thicker, denser fish or longer cure times; useful when curing salmon over 3 cm thick

• Dry Cure (Salt to Sugar Ratio)

  The 3:1 baseline from which gravlax departs in favor of a gentler, sweeter cure

• Prague Powder #1 Usage Rate (0.25% of Meat Weight)

  Added to gravlax only for smoked variants where longer refrigerated hold time is intended

• Wet Brine (Salt Percentage by Water Weight)

  Alternative to dry curing for fish; produces a less concentrated result than gravlax

1. 1.The Nordic Cookbook — Magnus Nilsson
2. 2.Charcuterie: The Craft of Salting, Smoking, and Curing — Michael Ruhlman & Brian Polcyn
3. 3.Smörgåsbord: The Art of Swedish Breads and Savory Treats — Johanna Kindvall

Confidence: high