Homemade Gravlax

A Few Words…

The truth is I was never planning to make this, but I had a mishap in my freezer. I always buy fresh Atlantic salmon or Salmon trout fillets, have them cut into smaller portions and freeze them fresh. Who knew that my extra freezer would become unplugged and my Salmon Trout thawed – all 4 1/2 pounds worth!

I have a good friend who always makes gravlax so I decided to give it a try. So simple and I had all the ingredients.

This was absolutely delicious!!! Definitely a keeper and next time I will use Atlantic Salmon fillets!

Homemade Gravlax

Print This Recipe Print This Recipe

Serves 24 (you can freeze the gravlax in small portions or make less!)


  • 2 salmon fillets, equal in size, 1-2 kg each and with the skin on
  • 1/4 cup vodka
  • 2/3 cup ground sea salt (I used a combination of Sea Salt and Himalayan Pink Salt)
  • 2/3 cup sugar
  • 1 tbs. ground black pepper
  • Large flat baking pan with a rim (I used a 10x13 glass Pyrex dish)

Rinse both fillets and pay dry with a paper towel. Remove any bones that are visible. Drizzle the vodka on the fleshy sides of each of the fillets.

In a small bowl combine the salt, sugar and ground pepper. You most likely will not use all of it.

Spoon about 1/4 of the salt mixture on the bottom of the pan where the fillet would rest on. Lay the fillet, skin side down on top of the salt mixture and spoon evenly about 1/4 of the salt mixture on the fleshy side. Spoon another 1/4 of the salt mixture evenly over the fleshy side of the 2nd fillet and then place it on top of the other fillet, it should be flesh side to flesh side. Top the skin side with a bit more of the salt mixture. I had salt leftover, it depends on how big the fillets are.

Cover the pan with plastic wrap and place a cutting board or a smaller pan on top of the covered fillets. Put heavy cans or a heavy pan on top to give it some weight, and place in the fridge for at least 12 hours/overnight.

The next day remove the pan from the fridge, uncover and drain out whatever liquid accumulated. Flip the salmon fillets over so that the one that was on the bottom of the pan, is now on top. Cover with plastic wrap, place a cutting board or smaller pan on top of the covered fillets, add cans or a heavy pan for weight, and place back in the fridge. Repeat as the previous day and drain out the liquid. It will be ready to eat, but I left it in the fridge for a 2nd day, which only makes it better.

When ready to eat, remove the fish and pat it dry wit a paper towel. Use a very sharp knife to thinly slice the gravlax against the grain and enjoy!

Freezes great and I packaged it in smaller portions!!!