Easy Gravlax Salmon with Dill

No cooking, no stress—just an easy gravlax salmon with dill, featuring a perfectly balanced cure. With its silky texture and simple preparation, this homemade dish impresses with minimal effort!

By the time Passover rolls around, my kitchen is in chaos. The fridge is packed, the oven is overworked, and every counter is cluttered with something essential—roasting vegetables, trays of kugel, maybe a chicken turning golden under the broiler. There’s always more to do, always one more dish that needs attention.

That’s when I remember the gravlax. Sitting quietly in the fridge, undemanding, requiring no last-minute cooking, no extra dishes, no heat. It’s already done its work, curing itself while I focus on everything else. All it needs is a sharp knife and a piece of matzah to rest on.

I don’t remember exactly when gravlax became a Passover staple for me, but I do remember the first time I made it. It wasn’t part of a plan or an attempt to create something special. I was just bored. Staring into my fridge, hoping for inspiration.

I had a fresh piece of salmon, a jar of salt, a memory of my grandmother curing fish, and a faint recollection of reading about homemade gravlax. It seemed simple enough. Mix some salt and sugar, press it down, and wait.

Two days later, I sliced into it, and something shifted. The salmon had deepened in color, turned silkier than I expected. The first bite balanced salt and sweetness, a hint of dill threading through. More than that, it felt like something special—like the kind of thing you wrap in parchment, tie with twine, and gift to someone you love.

Gathered Around Time

I hadn’t planned on it becoming a tradition. But now, every time I prepare it, I think back to that tiny kitchen, to the moment I realized that waiting, rather than cooking, could be the key to something so good.

It reminds me of another meal from that apartment—the time I made pasta primavera with whatever I had left in the fridge. The vegetables softened in the pan, their sweetness releasing, turning a simple, thrown-together dish into exactly what I needed. That’s what gravlax feels like, too. Effortless, yet always just right. Whether layered onto a matzah cracker for breakfast or set out on a platter for everyone to pick at between bites of charoset and horseradish.

And then, of course, there’s the paprika chicken. The one I make when I want something familiar, something that fills the air with warmth and the deep scent of spices. It’s different from gravlax in every way, slow, braised, heavy with tradition—but at the heart of both is time. The kind of time that transforms something simple into something worth gathering around.

That’s what I love about gravlax. It asks for patience. It waits in the fridge while everything else comes together. And when the kitchen is full, the table is set, and the noise of family fills the room, it’s there. Ready, effortless, something to pass around, something to share.

Ingredients

• Salmon Fillet - The salmon is the centerpiece, so quality matters. A fresh, firm fillet will yield the best texture, turning supple as it cures. If you can, choose wild-caught for a cleaner, richer taste, but a good farmed fillet works just as well.
  
• Rock Salt - Salt pulls moisture from the fish, concentrating the flavors and giving the salmon that smooth, almost buttery texture. Rock salt is ideal because it dissolves slowly, curing the fillet evenly. Kosher is a fine swap, but table salt is too harsh.
  
• Dark Muscovado Sugar - This isn’t just for sweetness, it’s for depth. Dark muscovado brings a hint of molasses that rounds out the salt, making the final bite more balanced. Regular brown sugar works, but it won’t have the same warmth.
  
• Dill - Fresh dill seeps into the salmon as it cures, threading through each slice with its grassy brightness. Dried dill is an option, though it won’t be as vibrant. Either way, this herb is essential, it’s what makes gravlax taste like gravlax.

See the recipe card for full list and exact quantities.

How to Make This Easy Gravlax Salmon with Dill 

There’s something almost simple about making this easy gravlax salmon recipe with dill. A dish that requires no last-minute preparation, this recipe is effortless yet elegant. With just a handful of ingredients and a little patience, you’ll have silky, flavorful salmon ready to serve. Here's how to make this recipe:

Prepare the Cure

In a medium bowl, combine the rock salt, muscovado sugar, dill, black pepper, and white pepper. Mix thoroughly until everything is evenly distributed. This mixture is what draws out moisture from the salmon, intensifying its flavor while giving it that signature silky texture.

Set Up the Curing Dish

Line a plastic container or a deep dish with plastic wrap, leaving enough overhang to wrap the salmon later. This makes cleanup easier and ensures the cure stays in contact with the fish.

Coat the Salmon

Lay the salmon fillet in the prepared dish. Spread the salt-sugar-herb mixture evenly across the entire surface, making sure every inch is covered. This is where the transformation begins—the cure working its way into the fish, layering in flavor.

Wrap and Weight

Fold the overhanging plastic wrap over the salmon, pressing it tightly against the fish. Using a toothpick or the tip of a knife, poke a few small holes in the wrap to allow excess moisture to escape as the salmon cures. Place a small weight on top—a plate with a can works well—to gently press the fish and encourage even curing.

Refrigerate and Wait

Transfer the container to the refrigerator and let the salmon cure for 48 hours. Every 12 hours, carefully flip the fillet to ensure even curing. You’ll notice liquid pooling in the dish—this is normal, a sign that the salt is doing its job.

Unwrap and Rinse

After the curing period, remove the salmon from its wrapping. Brush off the excess cure, then rinse the fillet gently under cold running water. The texture should now be firm but silky.

Dry, Slice, and Enjoy!

Pat the salmon dry with paper towels. Using a sharp knife, slice thinly at an angle. The thinner, the better—the gravlax should almost melt on your tongue.

Storage

Place the sliced gravlax in an airtight container, layering parchment paper between slices if stacking them. It will keep in the fridge for up to 3 days, though the flavor deepens slightly as it sits. Just be sure to keep it cold, gravlax is happiest in a well-chilled spot, away from any strong-smelling foods.

If you somehow manage to save a little extra, you can freeze it too. Wrap the slices tightly in plastic wrap, then place them in a freezer-safe bag, pressing out as much air as possible. It will stay fresh for about a month. When you’re ready to enjoy it again, let it thaw overnight in the fridge.

What to Serve With this Easy Gravlax Salmon with Dill

This gravlax recipe is one of those dishes that makes any meal feel a little more special, whether it’s a quiet morning breakfast or a lively gathering. It’s light yet deeply flavorful, making it the perfect companion to a variety of textures and flavors.

For a fun, Passover-friendly twist, I love pairing it with Matzo Brei Pizza, crispy, golden matzo topped with eggs and cheese makes an unexpectedly perfect base for thin slices of gravlax. If I want something fresh and vibrant, I turn to Cucumber Crispy Rice Salad. The crisp rice and refreshing cucumbers contrast beautifully with the silky salmon, creating a bite that’s both crunchy and melt-in-your-mouth.

For a light side dish, Ottolenghi-Inspired Air Fryer Asparagus brings just the right amount of char and earthiness to balance the gravlax’s buttery texture. A sprinkle of sea salt and a squeeze of lemon tie everything together. And of course, for a classic yet elevated pairing, Smoked Salmon Salad with Bagel Chips and Cream Cheese is always a winner. The combination of briny capers, crisp greens, and creamy dressing makes every forkful as satisfying as a traditional lox bagel—minus the fuss.

Recipe