Cured Salmon Gravlax

Author Neta


  • 2.2 lbs/1 kg fresh salmon fillet pin boned, skin
  • 1 tsp sugar
  • 3 tbsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup chopped fresh dill


  1. In a small bowl mix together sugar, salt, and pepper.
  2. Place plastic wrap on the bottom of a dip dish, place the salmon fillet in the dish skin side down.
  3. Sprinkle sugar, salt, and pepper mix evenly over the salmon. Cover salmon with chopped dill.
  4. Wrap salmon tightly with plastic wrap. Place a heavy dish (I used a skillet) on top of wrapped salmon, and place the dish in the fridge.
  5. Refrigerate for 48 hours.
  6. Scrape dill and spices off salmon (some spice mixture will remain). Using a knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from the top of fillet toward the skin.