The Recipe · No.813 · Gravlax

Gravlax, and Where to Source It

Equal parts salt and sugar cure the fish while a thick blanket of dill flavors it. Weight it down in the fridge so it cures evenly, and give it a day or two depending on thickness, turning it once.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min (plus 1-2 day cure)
Cook0 min
Makes8 servings
CuisineEuropean
Cook it with
No-cook
Can you make Gravlax in an air fryer? — Not needed

No cooking needed here — this one comes together without heat, so the air fryer sits it out.

Part One
The Ingredients — and where to get them
Salmon fillet
Skin-on, center-cut, and very fresh; it is eaten raw-cured. Wild-caught salmon is best.
2 lb
Source it →
Salt
Coarse salt, equal by weight with the sugar, for the cure. A flaky sea salt works well.
1/2 cup
Source it →
Sugar
Equal with the salt; it balances the cure. An unrefined sugar adds a faint depth.
1/2 cup
Source it →
Dill
A big fresh bunch laid thick over the fish. Bought local.
1 large bunch
Source it →
White pepper
Crushed for a gentle warmth in the cure.
1 tsp
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Mix the cureCombine the salt, sugar, and crushed pepper.
  2. Pack itRub the cure over the salmon and cover it thickly with dill.
  3. PressWrap tight, set in a dish under a weight, and refrigerate.
  4. Cure and sliceCure one to two days, turning once, then rinse, pat dry, and slice thin against the grain.
Part Three
The Toolkit

Baking dish · Weights · Slicing knife

No ads. No life story. Just dinner.
This is recipe No.813 — the real method, ingredients first, and exactly where to buy the best version of every one. See all the recipes →

Some ingredient and tool links are affiliate links — if you buy through one, 5best2buy may earn a small commission at no extra cost to you. It never costs the maker anything, and it never decides who we recommend. The list is the list.
© 2026 5best2buy · Worth The Hunt · Recipe No.813