Cured Salmon: Easy Homemade Gravlax with Citrus & Dill (59) 2026

Cured salmon is wonderfully easy to make at home and tastes absolutely delicious. It's perfect to enjoy on its own, to prepare appetizers, or to make elegant canapés. This recipe walks you through every detail for a completely homemade version.

The magic happens in the refrigerator: a simple mix of salt, sugar, and dill transforms fresh salmon into silky, flavorful gravlax. With just 10 minutes of hands-on prep, you can let time do the work.

Ingredients for Cured Salmon

For 12 servings

• 1 cup salt (about 250 g)
• 1 cup sugar (about 250 g)
• 2 tablespoons chopped dill (1 for the mix and 1 for finishing)
• 1 tablespoon lemon zest (optional)
• 500 g salmon fillet (fresh, but frozen for 5 days)
• 1 tablespoon olive oil

How to Make Cured Salmon Step by Step

1. Mix salt, sugar, and dill

In a bowl, combine 1 cup of salt, 1 cup of sugar, and 1 tablespoon of chopped dill. Optionally, you can add 1 tablespoon of lemon zest for extra brightness.

2. Coat salmon with the mixture

Remove any pin bones from a 500 g salmon fillet and, optionally, cut it in half for more manageable pieces. You can leave the skin on or off, according to preference. Spread half of the salt, sugar, and dill mixture on a piece of plastic wrap, place the salmon on top, and cover it completely with the remaining mixture. Wrap tightly to form a packet.

3. Refrigerate and cure

Place the wrapped salmon in the refrigerator and, optionally, put a weight on top (such as a milk carton). Without weight, it will be more tender—like commercial smoked salmon—and with weight, firmer. Let it rest in the fridge for 24 hours for a more tender result or up to 48 hours for a more cured texture. After this time, discard the curing mixture, rinse the salmon well to remove any remnants, and pat it dry.

4. Brush with olive oil

Brush the cured salmon all over with 1 tablespoon of olive oil. You can do this with a pastry brush or by spreading the oil over the salmon pieces using paper towels.

5. Sprinkle with dill

Sprinkle 1 tablespoon of chopped dill and spread it evenly over the entire surface of the salmon. At this point, you can also add cracked black pepper or other herbs and spices to taste.

6. Slice and serve

Your cured salmon is now ready to enjoy. To serve, simply cut it into very thin slices and present it on canapés or small toasted bread slices.

Tips for the Best Cured Salmon

Use the right salt-to-sugar ratio

The exact amount of salt and sugar isn't critical—what matters is that the fish is comfortably covered. The salt draws out moisture and firms up the flesh, while the sugar balances the saltiness and improves texture. After curing, discard the mixture.

Prioritize safety with freezing

To avoid anisakis risk, freeze the salmon for at least 5 days at -20°C (-4°F) or lower before marinating. Thaw it in the refrigerator overnight before curing. Once cured, keep it refrigerated in an airtight container and consume within 2 days; do not refreeze.

Experiment with weight and timing

For a softer, smoked-salmon-like texture, skip the weight and cure for 24 hours. For a firmer, more intensely cured fish, place a weight on top and let it cure for up to 48 hours. Adjust to your preference.

30 Top Dishes I Enjoy Cooking at Home

Much like me, you probably like having a rotation of fuss-free comfort dishes, well-known global plates, and desserts that please a crowd.

When a rich, indulgent treat is what I'm after, I tend to reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And any time a fruity, cozy dessert sounds good, this timeless French Tarte Tatin recipe is my go-to.

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And when drinks plus a whole spread are on the agenda for company, I'll typically serve dinner alongside this cooling Original Cuban Mojito recipe, this strong Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. Then to fill out the table, I like to add this zesty French Remoulade Sauce recipe on the side or finish things off with this eye-catching Mediterranean Black Rice with Squid recipe.

Additional Tasty Recipes to Cook for Loved Ones

After years of trying and tweaking recipes in my own kitchen, I've come to see that the greatest dishes balance ease, dependable methods, and big flavor.

The recipes gathered here are the very ones I keep coming back to, time and again—whether I'm throwing together a fast meal just for me or putting on something memorable for friends and family.

For a sweet finish, the rich, silky Orange Chocolate Mousse Recipe is one I turn to whenever I want something elegant yet effortless. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture comes in handy, and my Inverted Sugar Recipe shows exactly how I make it at home.

Whenever something light and uncomplicated is what I'm craving, I reach for the familiar Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. For fuller comfort meals, I'm quick to point to the filling Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the speedy weeknight winner One Pot Pasta Recipe.

I'm equally fond of passing along dishes rooted in tradition from across the globe, among them the genuine Sorropotún de Bonito Fish Stew Recipe, crisp Chilean Pumpkin Sopaipillas Recipe, and the timeless Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another area I return to often, since it cuts down on time while still delivering excellent texture. The ones I make most include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that baked pasta classics can still be indulgent, cheesy, and deeply satisfying minus the gluten.

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