How to Make Gravlax: Easy Recipe

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We’re always happy to cook for you (we know how busy life can be!) but preparing your own gravlax is actually quite simple and will be sure to impress. Salmon is a great source of protein as well as healthy fats and essential vitamins and minerals. It’s also rich in long-chain omega-3 fatty acids, a type of heart-healthy fat that can decrease inflammation and support brain health. Salmon is high in selenium, an important nutrient involved in DNA synthesis, thyroid hormone metabolism and reproductive health. 

Once prepared, try gravlax wrapped around asparagus, with a bagel and cream cheese (regular or dairy free!), on a fresh green salad or on its own! You can see our step-by-step video here so you can follow along with the recipe. 

Homemade Gravlax Recipe

• ¾ cup non-iodized kosher salt 
• ⅔ cup cane sugar
• 1 tbsp coriander seeds, coarsely ground (or 2 ½ tsp ground coriander)
• ½-1 tsp chili flakes (depending on your heat tolerance)
• Zest of 1 lemon
• 1 lb fresh skin-on salmon (trout is great too!)

1. Combine all of the ingredients (except the salmon) in a medium bowl.
2. Lay plastic wrap down on your work surface, ensuring there is enough to be able to fully wrap your piece of salmon. Spread half of the salt mixture on the plastic wrap. Pat the salmon dry with a paper towel, then lay it on top of the salt mixture, skin side down. Completely cover the flesh of the salmon with the remaining salt mixture and wrap tightly with plastic wrap.
3. Put the fish on a rimmed baking sheet or in a large glass dish and place something heavy, like a cast iron skillet, on top of the fish to weigh it down. Transfer to the fridge.
4. After 12 hours, flip the fish over and drain the liquid from the baking sheet. Repeat this process two more times. After 36 hours, remove the salmon and rinse it under cold water. Pat the salmon completely dry with some paper towel.
5. Place the fish on a clean baking tray, return it to the fridge and leave it uncovered overnight. When ready to serve, use a very sharp knife to thinly slice the gravlax, discarding the skin. Store leftovers covered in the fridge for up to 3 days.

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