How to Make Gravlax in 6 Easy Steps

Making your own homemade gravlax doesn't require much more than a handful of ingredients and a few days in the fridge.

* We prefer farmed salmon here; if you use wild salmon, reduce the curing time in step 2 to 36 hours, flipping the bag halfway through the curing period.

½ cup kosher salt
½ cup chopped fresh dill
1/3 cup packed light brown sugar
1 (1½-pound) center-cut skinless salmon fillet, about 1½ inches thick *


Combine salt, dill, and sugar in bowl. Place salmon in 1-gallon zipper-lock bag.

Step 1

Spread half of salt mixture evenly over top of salmon.

Step 2

Flip bag and spread remaining half of salt mixture over bottom of salmon (salmon should be well coated all over). Press out air and seal bag.

Step 3

Lay bag with salmon flat on large plate or rimmed baking sheet. Place square baking dish filled with 2 large, heavy cans on top of bag. Refrigerate for 3 days, flipping bag once each day.

Step 4

Remove gravlax from salt mixture; discard salt mixture. Rinse gravlax well with cold water and pat dry with paper towels.

Step 5

To serve, slice gravlax in half lengthwise, then slice crosswise on bias as thin as possible with sharp knife.

Step 6

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