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how to make gravlax lox
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Gravlax Salmon Recipe

Katie WellsSep 12, 2011Updated: Jan 3, 2020
Reading Time: 2 min

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Wellness Mama » Blog » Recipes » Seafood Recipes » Gravlax Salmon Recipe

This is one of those foods that I was very hesitant to try when I was younger, and I absolutely love it now! If you haven’t had gravlax before, the basic idea is that you are curing raw, wild caught salmon in salt, sugar, and spices. It. Is. Delicious.

I tried a lot of recipes to figure out how to make this (because it is $7 per 4 ounces to buy!!) and finally found one that works well. Gravlax has become my new favorite food! The recipe below is a slight adjustment from the other ones I tried, and I think it’s an improvement.

If you haven’t tried gravlax before, I highly recommend making this recipe. It is absolutely wonderful by itself, or on cucumber slices, or with cream cheese, or many other ways!

how to make gravlax lox

Gravlax Salmon Recipe

Katie Wells
A raw salmon preserved with sugar and salt for a delicious appetizer or meal.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 2 d 5 mins
Course Seafood
Cuisine Scandinavian
Servings 6 servings
Calories 193 kcal

Ingredients
  

  • 1 side wild caught salmon (with skin on)
  • 2 TBSP sugar
  • 2 tsp sea salt or Himalayan salt
  • ½ cup fresh or dried dill
  • 1 lime (sliced very thin)

Instructions
 

  • Cut the salmon filet in half into two equal size pieces.
  • Sprinkle the sugar and salt evenly over the flesh side of both filet pieces making sure you coat well.
  • Sprinkle half of the dill evenly on ONE piece of the salmon.
  • Place three or four lime slices on top of the dill on that piece.
  • Sprinkle the other half of the dill on top of the limes, making sure they are covered.
  • Carefully, place the second piece of salmon on top of the first one.
  • Wrap very tightly in plastic wrap and place carefully in a Ziploc bag
  • Put the bag in a baking dish or plate with high sides and place in the refrigerator.
  • Flip over every 12 hours or so.
  • Wait 2 days (and no more than 3!!).
  • To serve scrape off the excess dill and limes and slice thinly with a sharp filet knife to remove from the skin.
  • Enjoy!

Notes

Delicious served on cucumber slices or with cream cheese. Enjoy within a couple days of finishing.  

Nutrition

Serving: 65gramsCalories: 193kcalCarbohydrates: 1.8gProtein: 19.3gFat: 12.3gSaturated Fat: 2.6gCholesterol: 44mgSodium: 683mgSugar: 1.8g
Tried this recipe?Let us know how it was!

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Every made gravlax? Ever eaten raw cured fish? Tell me below!

Category: Recipes, Seafood Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (21 Comments)

  1. Sam

    July 10, 2014 at 5:34 PM

    Are there any alternatives to using plastic wrap to keep it all together? I have a phobia 🙂

    Reply
    • Katie - Wellness Mama

      July 11, 2014 at 6:05 PM

      If you can get it airtight in glass it could work as well…

      Reply
  2. Hannah Sexton

    May 27, 2014 at 2:55 PM

    5 stars
    Salmon is my absolute favorite and I’m always trying new ways to prepare it! I’ve actually found that I just don’t like it any other way than with a little bit of olive oil and Himalayan pink salt! Cook it for about 20 minutes and it’s perfection.

    Reply
    • Jack

      September 16, 2014 at 2:21 PM

      5 stars
      I agree – the simpler, the better. Try this amazingly-easy sous-vide version. No equipment required. https://www.nytimes.com/video/dining/100000001265554/in-the-kitchen-with-nathan-myhrvold.html
      Salmon that’s a smooth as silk, with the most fabulous texture and salmon flavor and aroma. This is the salmon they serve in Heaven.

      Reply
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