Three-day homemade gravlax

Three-day homemade gravlax


1 person made this

About this recipe: A very simple recipe for making your very own cold cured salmon at home with just three extra ingredients.

GeorgeDunne North Dakota, United States

Serves: 12 

  • 1 (1.75kg) fillet fresh salmon or steelhead trout
  • 30g chopped fresh dill
  • 100g granulated sugar
  • 100g salt

Prep:15min  ›  Extra time:2days chilling  ›  Ready in:2days15min 

  1. Run hand down fillet to make certain all pin bones are removed; use a needle-nose pliers to yank them out.
  2. Place newspaper on flat surface followed by greaseproof paper; this will used to wrap the fish.
  3. Place fish skin side down onto the greaseproof paper. Cover with dill.
  4. Combine sugar and salt.
  5. Sprinkle salt and sugar mixture over fish, giving a nice coating.
  6. Wrap the fish with the greaseproof paper and then the newspaper and place on a platter or tray. Chill in the fridge for 2 to 3 days, laid flat.
  7. Unwrap, drain excess water. Scrape off sugar, salt and dill, but do not rinse with water.
  8. Slice thin with a thin flexible knife, try not to get the grey fat on the slice, leave as buffer between skin and meat. Serve and enjoy.


Do not use previously frozen filets, you will be making expensive cat food.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate