In a nutshell: How to make homemade "smoked salmon" – actually Scandinavian gravlax. Cured for 48-72h in salt+sugar+dill+pepper. No smoke (no smoker) but a similar profile. Serve with rye bread and sweet mustard.
Table of Contents
What is Scandinavian gravlax and why it's not "smoked"
The "homemade smoked salmon" that many online recipes describe is actually gravlax (Scandinavian word: "salmon cured in sand/earth"). Originally, Scandinavian fishermen buried it in salt and sand to preserve it. Today, it's cured in salt+sugar+dill in the refrigerator.
It's distinct from actual smoked salmon, which requires smoke (cold at 25-30°C for the Scandinavian style, hot at 70-80°C for the American style). Smoke provides the distinctive flavor that gravlax does not have.
However, gravlax is the closest homemade version possible without specialized equipment, and the result is excellent: silky texture, concentrated flavor, authentic Scandinavian profile.
Ingredients for 800g salmon
- 1 fresh salmon fillet with skin, boneless, 800g-1kg (sushi grade)
- 80 g coarse sea salt (flaked salt is best)
- 80 g brown sugar
- 1 bunch fresh dill, chopped
- 1 tablespoon white peppercorns
- 1 tablespoon black peppercorns
- Zest of 1 lemon
- 50 ml vodka, gin, or aquavit (optional, helps "open up" flavors)
- Deep dish + cling film + weight (plate+cans)
Step-by-step (15 min + 48-72 h resting)
- Freeze the salmon 24-48h at -20°C beforehand (for anisakis). Thaw for 12h in the refrigerator.
- Mix the "dry brine": salt + sugar + chopped dill + peppercorns + lemon zest. If using vodka, rub the salmon lightly with it first.
- Cover the salmon: In a deep dish, place the fillet skin-side down. Cover the ENTIRE top surface generously with the mixture. Add extra mixture on the sides.
- Cover with cling film and place weight on top (plate+cans) for the first 12 hours.
- Refrigerate for a total of 48-72 hours. Flip the fillet every 12 hours for even curing.
- Remove from curing: Rinse under cold water for 30 seconds to remove excess salt+sugar. Dry thoroughly with paper towels.
- Slice very thinly with a sharp knife at a 30° angle. Serve.
How to serve homemade gravlax
Serve on a neutral plate with: toasted rye bread or crispbread, fresh dill on top, lemon wedges on the side, Scandinavian sweet mustard (Skandia mustard) or Dijon mustard, plain cream cheese.
Pairing: chilled Scandinavian aquavit, very cold Pilsner beer, dry German Riesling white wine. Brut Champagne also works.
Storage: After curing, 5-7 days in the refrigerator, covered. For longer storage, slice into fillets and freeze (3 months).
Real cold-smoked salmon
If you want real smoked salmon (with beechwood smoke) without waiting 48h, our Norwegian cold-smoked salmon is ready to serve. Gourmet quality.
Frequently Asked Questions
Is salt-sugar curing the same as smoking?
What salmon should I use for home curing?
Salt-sugar ratio?
How long to cure?
How do I cover it during curing?
How do I finish the recipe?
To conclude
Homemade gravlax is a very satisfying culinary project: 15 minutes of preparation + 48-72 hours of waiting = gourmet-level cured salmon at a very reasonable cost. If you don't have time to wait, our premium cold-smoked salmon is the "ready in 0 minutes" version with a truly smoky flavor.
Premium salmon roe
Decorate your homemade gravlax with salmon roe for a complete gourmet presentation.
