Home Cured Gravlax

with fresh dill

I had a really great weekend, but it all ended in waking up at 2:30 AM on Monday morning feeling the sickest I’ve felt in a long time. I couldn’t even get back into bed – by 4 AM, I was laying on the couch watching season one of New Girl trying to forget how horrible I was feeling. I’m still not doing that great, but as long as I can make it to the subway in the morning, I will consider it to be a win. I have no idea where I would have gotten it from – I can’t tell if it’s food poisoning or just a bug. Kramer and I ate all of the same stuff all weekend and he seems just fine. Oh well. Here’s to hoping tomorrow is a better day, and I guess that if nothing else, I got a ton of sleep on Monday as soon as I finally knocked out. Maybe it was just the heat from Saturday and Sunday – we were outside quite a bit, much more than we’ve been in a long time, and I did feel woozy all day on Sunday. Summer, am I right?

Home Cured Gravlax

Hanging in the park, waiting for my parents.
Anyway, on Saturday we went to Prospect Park with my parents, which was fantastic. We went to the market, grabbed some bread, cheese, and wine, then found a shady spot under a tree to enjoy our little picnic. Prospect Park is just gorgeous and there are plenty of trees to hide from the sweltering sun. After that, we walked through the park and a few blocks more to go to the Brooklyn Flea. By this point, I was absolutely dying from the humidity and heat, so we grabbed a car and headed over to a bar that ended up not being all that well air conditioned, but they did have $1 oysters, so we took advantage of that. My favorite part of the night, though, was our late night jaunt over to Criff Dogs for corn, chili, and BLT dogs. It was nice to spend a beautiful, albiet crazy hot, day with my parents and I think that they enjoyed it, too, even though they were just as miserable getting all sweaty. There is no way to prepare yourself for a New York summer. I suppose you just have to embrace being smelly and gross with your fellow man.

Home Cured Gravlax

I’m only a little sad that my dad didn’t get to try any of this gravlax, but I didn’t get it until Friday and it had to cure for 2 days. He would have definitely loved it. I was lucky enough to get offered a shipment of Copper River Salmon, the first of which arrived late last week. I already adore salmon, so this is the best thing that could have happened to me. Copper River salmon is rich, firm, and absolutely delicious. It’s got a lovely bright, red color, which only intensifies with the curing process. Gravlax is the easiest thing in the world to make – just wrap your salmon in a mixture of sugar, salt, and fresh dill, let it sit for 48 hours in your fridge, and boom! Gravlax. It’s great on its own with a little mustard or creme fraiche, but we all know that the best way to eat any cured fish is in the true New York fashion: on a bagel slathered in cream cheese with onions, tomatoes, and big, salty capers. Hopefully I can finish the rest of it up when I’m feeling better tomorrow, and if not, I know that Kramer will fall on that grenade for me.

Home Cured Gravlax
Home Cured GravlaxHome Cured GravlaxCheese and wine in the park.

Home Cured GravlaxHome Cured GravlaxHome Cured GravlaxHome Cured GravlaxHome Cured Gravlax
Oysters in Williamsburg.

Home Cured GravlaxHome Cured GravlaxHome Cured Gravlax
An after dinner Criff Dog.

Home Cured Gravlax
So, you’re going to start your brine two days before you want to eat. The salmon will be a deep, beautiful red when finished.

Home Cured Gravlax

Home Cured Gravlax
Then carefully and thinly slice the salmon.

Home Cured Gravlax
Slather a bagel with cream cheese, onion, capers, and tomatoes and go to town!

Home Cured Gravlax


Home Cured Gravlax
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fresh Copper River Salmon cured in a brine of sugar, salt, and fresh dill.
  • 1 1-pound filet of salmon, skin on
  • 1 cup granulated sugar
  • ½ cup kosher salt
  • 1 large bunch dill, roughly chopped
  1. Place your salmon, skin side down, on a large piece of plastic wrap. Combine the sugar, salt, and dill, then press it down onto the salmon (yes, all of it). Tightly wrap the salmon in the plastic wrap, then refrigerate for 48 hours.
  2. When ready, unwrap the salmon, rinse off the brine well, and pat dry. Slice the gravlax thinly straight across the top (not through to the skin, but thinly on top until you reach the skin). Serve immediately with bagels and cream cheese, with mustard or creme fraiche, or wrap in plastic wrap to use for up two 3 days.


18 Responses

  1. I can not even begin to emphasise with you about the heat in New York. When it is summer were I live, it is burning… However I think you have worse because the humidity! You are tough cookie for surviving it.
    Curing is the one thing I have to cut off my baking bucket list. You make it sound so easy! I love how red your cured salmon is, not like the one you buy in the store am sure. It must be so delicious. *drool*

  2. Melissa says:

    What kind of salmon did you use?

  3. Dana says:


    I’m always thankful that I live in a city where deli is still going strong (I’m sure that, being a New Yorker, you feel the same). Still, it is good to have some deli classics in your arsenal.

    I’m going to have to give gravlax a try some time.

  4. katrina says:

    this looks incredible and i can’t believe how simple it is!! trying this as soon as i can find some decent quality salmon!!

  5. Rose-Marie says:

    I didn’t know it was called gravlax in the US as well! =D (Hi, I’m from Sweden, and gravlax is one of my favorites~) It looks delicious!

  6. I hope you are feeling all better! It is such a bummer to be sick. So jealous you got a shipment of salmon. I’ve been buying tons of Copper River sockeye and king. It’s so amazing!

  7. Dipali says:

    This looks delicious! And easy to make. Will definitely give it a try. The pics are great too!

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  9. Lexie says:

    thanks for reppin’ Alaskan seafood! I feel a little shameful admitting we get this very salmon in our Costco here, though it still ain’t cheap! Beautiful pics :)

  10. Thanks so much for this one, you make it seems so simple! Your blog is stunning, very informative and entertaining. Photography is also amazing, what are you using? Thanks again!!!!

  11. Amazing! Who knew it was this easy to make?

  12. Mark says:

    I made this on Sunday 30th, and due to a houseful of company totally forgot it until 96 hours later. It was odd but totally yummy. A very interesting texture. I imagine with the longer exposure to the brine the water content is dramatically less in the fish and may keep longer. Can’t wait to try again once everyone leaves (plus I won’t have to share)!

  13. […] I’ve been doing a partnership with Copper River Salmon this summer, which is where the gravlax I made last month came from. This salmon is just straight up delicious and when my shipment came […]

  14. […] already made gravlax earlier this year with my shipment of fresher than fresh Alaskan Copper River salmon, but cured […]

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