How to Make Gravlax

Have you ever made gravlax? If you have, then you know how easy and simple it is. And if you haven’t yet, be prepared to get excited. This is going to be your new way to impress guests at brunch, lunch and even cocktail parties.

Our favorite ways to serve up gravlax? On top of homemade latkes with some crème fraiche or just next served alongside some delicious bagels and fixins. Watch our short video below to see just how easy it is! Full recipe below.

Homemade Gravlax


1 lb fresh salmon fillet, cut into two equal pieces.

1 cup sugar

1/2 cup kosher salt

freshly ground black pepper

1 large bunch fresh dill

1 large bunch fresh parsley

1 Tbsp lemon zest (optional)


Combine sugar, salt, pepper, herbs and lemon zest in a bowl.

Place one piece of salmon skin side down on plastic wrap. Cover completely with about 3/4 of the sugar mixture. Place other piece of salmon on top and spread remaining sugar mixture on sides.

Wrap the salmon tightly in plastic wrap and place on a platter or plate in the fridge for 3-5 days, though slightly longer is definitely more ideal.

When you are ready to serve, remove from fridge and drain liquid. Rinse salmon in cold water.

Slice into thin pieces, discarding the skin, and serve.

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