Wondering how to cure salmon? You’ve come to the right place! I might never buy lox again. My world has been rocked by the simple act of curing my own salmon. I don’t know if I’ve ever been prouder of myself in the kitchen! This recipe is so delicious, it made it in The Rose …

Although gravlax started out as a fermented dish, intended for long-term preservation, it is possible to use a quick cure for an easier version.

Gravlax is usually one of those "special occasion only" type of things. Like Easter sunday. Or the rare brunch out. Or visiting grandma. Grandma would always have a fresh package of lox waiting for me, to be draped on top of a toasted bagel with a smear of cream cheese. Visiting grandma, every morning was

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

Salmon gravlax is an easy cured salmon recipe that's perfect for brunch or any occasion!

Sharing dad's Salmon Gravlax Recipe! I will also just add that this one is so easy that even I can handle it. Learn how to make it here!

Homemade Gravlax is so much cheaper and it tastes BETTER than store bought because store bought is usually too salty and you can never get that real fresh dill flavour. It's so crazy easy to make, this is going to blow your mind! The key to nailing gravlax is: cure time, salt type and sugar vs salt ratio. More food-nerd info in the notes - including how to make this with smaller fillets (don't just use the servings scaler function please!) Recipe video below.

This Nordic dish consists of Beet cured salmon in a salt, sugar and dill marinade. Served with a Mustard Dill sauce and paired with a refreshing cucumber salad, it is sure to impress your guests.

A simple cure and a robust spice rub give your homemade gravlax all the feels of the delicatessen classic.

Unlike its cousins smoked salmon, lox, and nova, which are all usually brined and then smoked, gravlax relies on a one-step process. Unlike its cousins smoked salmon, lox, and nova, which are all usually brined and then smoked, gravlax relies on a one-step process. The name, derived from gravad lax (Swedish for “buried salmon”), alludes to covering the fish with a salt-and-sugar cure (and typically dill). We call for skin-on salmon because it makes slicing the cured fish easier. A splash of booze (we use brandy) adds flavor, helps the cure adhere, and assists in the preserving process. Most recipes use granulated sugar, but we opt for brown sugar because its flavor complements the salmon. Pressing the salmon under the weight of a few cans helps it release moisture and gives the fillet a firmer, more sliceable texture. We baste the salmon with the released liquid once a day to help speed up the curing process and to keep it from drying out. Serve it sliced thin on its own or on our Deli Rye Bread with cream cheese, shallot, or other accoutrements.

This Classic Cold-Cured Gravlax is a simple, hands-off recipe that yields salmon perfect for bagels, toast, or any variety of eggs. Flavored with fresh dill, coriander, and fennel seeds, this is a beloved addition to any brunch spread. Gluten-free, dairy-free.

Create a Scandinavian-inspired feast at home with some of our favourite recipes, from Swedish meatballs and gravadlax to cinnamon buns and Daim bar cake

The famous Fernande behind this gravlax recipe is the mother of our collaborator and nutritionist, Hélène Laurendeau. It was during a trip to Scandinavia in 1965 that the whole family tasted gravlax for the first time. Since then, Fernande’s gravlax has become an annual Christmas tradition. It requires very few ingredients, but you do have to plan ahead, given that it must be marinated for almost two days.

Gravlax, or Scandinavian-style cold-cured salmon, is easy to make with this recipe. It's delicious on crackers or with cream cheese on a bagel.

This dill mustard sauce is delicious served with smoked salmon, used as a vegetable dip or spread on a sandwich. Find out how to make this easy sauce.

Gravlax, or salmon that’s cured in salt and sugar, is classically from Scandinavia, but some American Ashkenazi cooks adopted the dish as their own during the 20th century. That was true for Devra Fer

Here's an easy method for wet-brining salmon fillets that ensures even, never salty curing. We wanted an easy gravlax recipe for evenly moist and tender salmon that was consistently salted throughout. A wet brine in red onion juice ensured that the salt and other curing ingredients were evenly distributed throughout the salmon fillet, producing a moist gravlax recipe with great texture. The procedure was simple enough: We skinned the salmon and placed the fillet and curing ingredients in a zipper-lock bag, thereby maximizing brine penetration and eliminating the need to flip the fillet. All the fish needed was to be weighted down and refrigerated for 12 to 18 hours (depending on thickness).

This beet-cured gravlax is made with horseradish and dill to give the salmon a stunning hue that is a perfect transition food with the root vegetables of winter and into the bright colors of spring.

Marla Meridith - Norwegian Salmon Gravlax with Dill Mustard Sauce

According to Julia, she first ate Gravlax in the Grand Hotel in Oslo and starting making it then. This recipe easily doubles and will keep (after the cure) for a week in the frig or can be frozen. It's easy to do; the hardest part is the slicing. You can serve it with sauce or, my favorite, just plain with cucumber and good bread, and, if you're adventurous, with some ice cold aquavit. Cooking time is curing time. Servings are estimated for appetizers.

Having just returned from an epic exploration of the frozen North – specifically the Norwegian island of Spitsbergen near the North Pole – I remember with great fondness the unique food of the region. Most people

Matzoh ball soup is just the beginning.

Salmon gravlax is a salt cured salmon that is luxurious, mild in flavor and can be enjoyed in so many ways.

Warm spices, brown sugar, and orange zest playfully come together with delicious salmon for this decadent dish of 'Winter Spiced Gravlax'.

This is the perfect partner to gravlax.

for when you want to impress your guests

Recipe video above. Too many cured salmon recipes are way too salty ot way too sweet! But once you know the right propotions, it's ridiculously simple to make and far cheaper than buying equivalent shop-bought versions.Gently flavoured with spices and a little vodka or gin, this a show-stopping, sophisticated-looking modern classic. Wonderful elegant canape or individually plated starter (fine dining favourite!), as part of an antipasto platter or cheeseboard, or just generally having in the fridge to nibble or use in sandwiches!1kg / 2 lb salmon will easily serve 16 people as a starter (slices are cut thinly)

Recetas de Suecia. La cocina sueca es conocida por su tradición culinaria basada en el uso de ingredientes frescos y naturales, así

Packed with citrus zest and served in edible, crispy shells, this gravlax recipe paired perfectly with a clementine- and lemon-laced cocktail. Cure the salmon in vodka the day before, but for less time than traditional recipes call for. The flavour of the salmon shines through; the fish has a beautiful glossy colour, and a silky texture to boot.

Last friday we went with our Swedish babysitter, Caroline, to the Midsummer Festival in Battery Park. It was originally a pagan festival which celebrated the summer solstice, but to a non Swede lik…

Here's how to cure salmon at home, with just a few minutes of hands-on time. It sounds (and will appear) wildly impressive, but this gravlax recipe couldn't be easier.

These gravlax & dill yogurt crostini’s are so delicious! Homemade gravlax (it’s easier than you’d think!), on toasted crostini’s with a dill yogurt spread is just epic!

For home cooks with enough interest and imagination, the do-it-yourself world is practically limitless. The store-bought stuff just can't match what's made from scratch — from cured salmon to a Nutella-inspired chocolate spread.

Dilled Gravlax with Mustard Sauce Recipe

Recetas de Suecia. La cocina sueca es conocida por su tradición culinaria basada en el uso de ingredientes frescos y naturales, así

A simple recipe for home cured gravlax (cured salmon). It's super simple to make and taste amazing!