Why do we weigh the salmon down?

The weight compresses the flesh, accelerating the expulsion of water via osmosis and creating a denser, more luxurious texture for slicing.

Do I need to use sushi-grade salmon?

Because this is a cold, fresh cure with no heat step, you must use high-quality salmon that has been previously commercially frozen to destroy parasites.

Can I add alcohol like Aquavit or Gin?

Yes. Brushing the flesh with a tablespoon of Aquavit or Gin before applying the cure helps dissolve the flavor compounds in the dill and carries them deep into the flesh.

How long will gravlax last?

Once rinsed and dried, it will keep tightly wrapped in the refrigerator for 5 to 7 days, or it can be vacuum sealed and frozen for months.

Gravlax Sugar Salt Dill Cure Ratio Calculator

Gravlax is a fast, fresh cure that relies on a delicate balance of osmotic pressure and aromatics. Sugar softens the harsh bite of the salt, while dill provides the signature botanical finish. Precise ratios ensure a buttery, sliceable texture rather than a tough, dehydrated plank.

Master Rule: Traditional gravlax uses an aggressive 50/50 salt-to-sugar ratio by volume, but utilizing exact weight percentages (around 4% salt and 3% sugar) yields vastly superior, consistent results.

Configure Parameters

Salmon Fillet Wt. 1000 g

Cure Style

Cure Duration 48 hrs

Calculated Targets

Kosher Salt Required

40.0 g

Coarse Crystal

Sugar Required

30.0 g

Fresh Dill

50.0 g

Texture Outcome

Silky / Firm

Apply the thickest layer of the cure to the thickest part of the fillet, tapering off near the thin tail to prevent the tail from becoming overly salty.

Gravlax Texture Profiles by Time

Cure Time	Texture	Flavor Impact	Best Use
24 Hours	Very soft, sashimi-like	Mild, delicate salmon flavor	Thick steaks, eating plain
48 Hours	Firm, silky, sliceable	Balanced salt and botanical	Bagels, traditional boards
72 Hours	Dense, leathery edge	Intense salt, strong dill	Cooking, heavy cream sauces
96+ Hours	Dry, tough	Harshly salty	Not recommended

Precision Master Protocol

1

Step 1: Pin-bone the salmon fillet meticulously. Leave the skin on to protect the delicate underside.
2

Step 2: Blend the calculated salt, sugar, and crushed white peppercorns.
3

Step 3: Lay down half of the fresh chopped dill. Place the salmon skin-side down. Pack the cure over the flesh, thicker at the thickest parts.
4

Step 4: Top with remaining dill. Wrap tightly in plastic wrap and place in a tray.
5

Step 5: Weigh down lightly (e.g., with a heavy plate) and refrigerate. Flip every 12 hours. Rinse gently and pat dry before slicing.

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