Cold Smoked Salmon Gravlax Recipe Easy Homemade Flavorful Cure
A simple yet flavorful cold smoked salmon gravlax recipe combining traditional Scandinavian curing with a smoky twist. Perfect for brunch, appetizers, or special occasions.
- Prep Time: 15 minutes
- Cook Time: 2-4 hours (cold smoking)
- Total Time: 24 hours 15 minutes to 28 hours 15 minutes (including curing and resting)
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Scandinavian
Ingredients
Scale
- 1 lb (450 g) salmon fillet, skin-on, fresh and sushi-grade if possible
- 3 tablespoons sea salt
- 2 tablespoons granulated sugar
- 1/2 cup fresh dill, roughly chopped
- 1 tablespoon cracked black peppercorns
- Zest of 1 lemon
- 1 teaspoon crushed juniper berries (optional)
- Alder or apple wood chips for cold smoking
Instructions
- Prepare the cure mix by combining 3 tablespoons sea salt, 2 tablespoons granulated sugar, cracked black peppercorns, lemon zest, and crushed juniper berries (if using) in a small bowl. Mix well.
- Trim the salmon fillet by removing any pin bones and pat dry with paper towels.
- Place half of the fresh dill in the bottom of a large baking dish. Lay the salmon skin-side down on the dill bed.
- Rub the cure mix evenly over the flesh side of the salmon, pressing gently to adhere.
- Sprinkle the remaining dill on top of the salmon, then cover tightly with plastic wrap. Place a weight or heavy plate on top to press the salmon slightly. Refrigerate for 24 hours.
- After curing, remove the salmon from the dish and rinse off the cure under cold running water. Pat dry thoroughly with paper towels.
- Prepare your cold smoker or smoking gun with alder or apple wood chips. Smoke the salmon at a temperature below 90°F (32°C) for 2-4 hours depending on smoke intensity preference.
- Wrap the smoked salmon in parchment paper and refrigerate for at least 4 hours or overnight to let flavors meld.
- Slice thinly at a slight angle with a sharp knife and serve chilled.
Notes
Keep the smoker temperature below 90°F (32°C) to avoid cooking the fish. Rinse the cure off after curing to prevent overly salty flavor. Rest the smoked salmon in the fridge for at least 4 hours to let flavors meld. Slice thinly against the grain for best texture. Smoking times can be adjusted based on preference.
Nutrition
- Serving Size: 3 ounces (85 grams)
- Calories: 150
- Fat: 7
- Carbohydrates: 1
- Protein: 20
Keywords: cold smoked salmon, gravlax, cured salmon, homemade gravlax, Scandinavian recipe, smoked fish, easy gravlax, salmon appetizer