Gravlax is fresh salmon that’s been cured with a combination of salt and sugar. If you want to make the world’s easiest high-class food, this is it! You can use a small fillet or a whole side of salmon for this recipe, and it only costs a small amount of what store-bought gravlax does.
When you make your own cured salmon, you can control how salty it is, and it tastes like fresh herbs that you’ll never find in a package! Also, don’t miss the beautiful Beetroot Cured Salmon!
I’ve made cured salmon gravlax a bunch of times over the years and my results were varied. Never any epic disasters, they were always edible. But sometimes they were over cured, under cured, and the biggest problem I’ve had is over salted salmon.
If you bought a nice piece of sashimi-grade salmon, it’s almost illegal if the sauce is so salty that it takes away from the salmon!
If you look online, you’ll see that the amounts of salmon to salt and sugar and the times for curing are all over the place. Some recipes use as much as 750g/1. 5lb salt + sugar to 1 kg / 2 lb of salmon. Some recipes use as little as 175g/6oz of salt + sugar. Then curing times range from 12 hours to 3 days.
Finally, I have a great Cured Salmon Gravlax Recipe with just the right amount of sugar and salt:
Equal parts salt + sugar (combined) 50% of the weight of the salmon. If you want a light cure, coat it and wait 24 hours. For a medium cure, I wait 36 hours, and for a hard cure, I wait 48 hours.
Cured salmon also known as gravlax, is a delicious delicacy that is quite easy to make at home. However many people wonder – is it actually safe to cure your own salmon? The short answer is yes, curing salmon can be done safely if you take the right precautions. In this article, we’ll go over everything you need to know to cure salmon safely, including choosing quality salmon, proper curing and storage methods, and comparing homemade vs store-bought gravlax.
How to Choose Safe Salmon for Curing
Choosing high-quality, fresh salmon is one of the most important steps for safe DIY gravlax Only sashimi-grade salmon should be used raw for curing. This ensures the salmon is free of parasites and bacteria that could cause illness. When buying salmon, look for the following
- Firm, shiny flesh with no dull or brown spots
- Clear, bright eyes
- Bright red gills with no smell
- Flesh springs back when pressed
Wild-caught salmon is ideal, but sustainable farmed salmon also works well. Ensure the salmon feels icy cold. If uncertain about the safety it’s better to avoid curing and cook the salmon instead.
Proper Curing and Handling Techniques
Once you have excellent salmon for gravlax, following safe curing and storage practices is vital.
- Wash hands, prep surfaces, utensils thoroughly before and during prep
- Mix cure ingredients in a sanitized bowl
- Keep salmon refrigerated while curing
- Cure salmon in the refrigerator for 24-48 hours
- Rinse cure mixture off and pat dry before slicing
- Wrap tightly and store cured salmon in the coldest part of the fridge
- Slice and serve within 3-5 days for optimal freshness and food safety
Taking these simple precautions hugely reduces the risk of any bacterial growth.
Comparing Homemade vs Store-Bought
Many wonder whether homemade gravlax is as safe as store-bought. If you handle and cure homemade food the right way, it can be just as safe, if not safer. Here’s why:
- You control the curing and have full traceability
- No preservatives or added chemicals
- Much fresher salmon than a packaged product
- Customize salt and flavoring to your taste
- Better flavor from fresh herbs and spices
With store-bought gravlax, you don’t know when it was processed or how long it’s been sitting. Overall, DIY allows for better quality and food safety control.
Storing and Serving Cured Salmon
Once your salmon has finished curing, proper storage is critical. Here are some tips:
- Rinse off cure mixture and pat dry before storing
- Wrap tightly in plastic wrap or parchment paper
- Store in the coldest section of the refrigerator
- Use within 3-5 days for best quality
- Slices will keep 2-3 days after being opened
- Keep refrigerated until ready to serve
- Discard if you notice an off smell, color, or sliminess
If you store your homemade gravlax according to these steps and cut it up right before serving, it will be safe and tasty.
Safety Tips for Curing Salmon
Curing salmon has some inherent risks if certain precautions aren’t taken. Here are some top food safety tips:
- Only use sashimi or sushi-grade salmon from a trusted source
- Work cleanly and sanitize all equipment
- Wash hands thoroughly before and during prep
- Keep salmon chilled at all times during curing and storage
- Follow precise salt and sugar ratios in the recipe
- Cure in the refrigerator for the recommended time
- Rinse, dry, and wrap salmon correctly after curing
- Use cured salmon within 3-5 days and discard if “off”
- When in doubt, remember – keep it cool, clean, and covered!
Is Making Gravlax Worth the Risk?
While there are safety precautions to take with curing salmon, the risks are minimal if done properly. Here’s a weigh up of whether it’s worth it:
Pros:
- Far cheaper than buying gravlax
- Customize ingredients to your taste
- Impress guests with homemade delicacy
- Learning a new culinary skill
- More control over salmon quality and safety
Cons:
- Requires 2 days of curing time
- Need to source sashimi-grade salmon
- Must follow strict storage guidelines
- Small risk of foodborne illness if done improperly
Overall, the rewards of making your own gravlax far outweigh the risks when following a trusted recipe and proper handling techniques. Take the time to cure salmon safely so you can make this special appetizer at home.
Curing salmon into gravlax is a rewarding DIY project that results in a refined appetizer. While there are risks associated with raw fish handling, following key food safety practices hugely minimizes the chance of any issues. Use fresh, sushi-grade salmon, precisely measure ingredients, keep chilled, and consume within 3-5 days for delicious and safe homemade gravlax. With the right precautions, you can confidently cure salmon at home and enjoy making this elegant dish for a fraction of the store-bought cost.
What do serve with gravlax?
It’s typically served on crackers or pumpernickel bread with a sauce. To serve, I like to use toasted baguette slices with a mustard cream sauce (recipe below) and extra fresh dill.
If you have fresh salmon, making salmon gravlax takes less than 10 minutes. After that, make it and put it in the fridge.
Difference between gravlax and smoked salmon
It turns out that smoked salmon and gravlax taste and feel a lot alike. They both have a moist, silky texture that is “raw-like,” not hard like jerky or cooked. On the other hand, smoked salmon is made by smoking raw salmon at a low temperature. This gives the salmon a smokey flavor that gravlax does not have.
The only thing that makes them different is the smokey taste. In fact, you can use this homemade gravlax instead of smoked salmon in all of my smoked salmon recipes, like this Salmon Quiche, these Smoked Salmon Appetizer Bites, and this Smoked Salmon Dip.
Cure Salmon Sushi/Sashimi at home!
FAQ
Is it safe to eat home cured salmon?
Can I cure my own salmon?
Can I cure grocery store salmon?
Does cured salmon have to be sushi grade?
Can you eat raw salmon if it is cured?
But when it comes to choosing salmon specifically for curing, there are some important safety factors involved. When eating raw fish, even if it is going to be cured, the fish mush be good-quality, preferably sushi-grade. In layman’s terms, this means it’s free from parasites and completely safe to eat uncooked.
Is fresh salmon safe to eat?
Yes, salmon is a source of omega 3, the fatty acid is responsible for acting in the prevention of cardiovascular diseases, making the heart strong and healthy. Just be careful to analyze the supplier to make sure it doesn’t have any contamination.
Can smoked salmon be cured at home?
Smoked salmon is an entirely different kind of curing, which we won’t be getting into here, but for the record, you can totally make that at home too. Now for the nitty-gritty: When making a cure (the mix you’ll use to cover the fish), the general rule of thumb is to use equal parts salt and sugar.
Is cured salmon good?
Cured salmon is a staple in many Northern-leaning cuisines around the world. Whether it is brined, such as with lox, or cured with salt and spices as the Scottish and others do, one thing can be agreed upon – it is delicious.