Ora King Salmon Gravlax: Cure Ratio, Timing & Safety
Ora King Salmon Gravlax
Gravlax is one of the oldest and simplest preservation methods for salmon: salt, sugar, and time transform a raw fillet into a silky, intensely flavored cured fish with no heat required. Ora King Salmon — with its high fat marbling and rich flavor — is an excellent choice for gravlax. The fat carries the cure flavors exceptionally well and keeps the texture moist even after 48+ hours of curing.
This guide covers food safety for home gravlax, the correct cure ratio, timing options and their results, the mustard-dill sauce (essential for traditional service), and serving ideas.
Shop: Ora King Salmon Dry Age • King Salmon Fresh • King Salmon Fresh Steaks.
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Food safety for home gravlax
Salt curing reduces water activity and inhibits bacterial growth but does not destroy parasites the way cooking or proper freezing does. For home gravlax, the same FDA parasite-destruction standard applies as for any raw fish preparation: fish should be commercially frozen at -4°F (-20°C) for 7 days, or -31°F (-35°C) for 15 hours before curing. When purchasing from a reputable supplier, confirm the fish has been frozen to these standards.
Farm-raised Ora King salmon has a lower inherent parasite risk than wild Pacific salmon due to its controlled diet. Reputable suppliers typically handle the product to FDA commercial freezing standards — confirm when ordering.
Ingredients (serves 6–8 as appetizer)
Cure:
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- 1 lb Ora King Salmon fillet, skin-on, pin-boned
- 2 tbsp kosher salt (not table salt — different density)
- 1 tbsp granulated sugar
- 1 tsp freshly cracked black pepper
- Zest of 1 lemon
- ¼ cup fresh dill, roughly chopped (stalks included — they have more flavor than fronds)
Optional additions to the cure: 1 tbsp aquavit (traditional Scandinavian, caraway-forward) or gin (juniper-forward) • 1 tbsp lightly crushed juniper berries • 1 tsp ground coriander • 1 tsp fennel seeds, lightly toasted
Mustard-dill sauce (hövmästarsås — traditional accompaniment):
- 2 tbsp Dijon mustard
- 1 tbsp granulated sugar
- 1 tbsp white wine vinegar
- 3 tbsp neutral oil (grapeseed or light olive)
- 2 tbsp fresh dill, finely chopped
- Pinch of salt
Method: whisk mustard, sugar, and vinegar together. Slowly drizzle in oil while whisking to emulsify. Fold in dill. Refrigerate until serving. Makes enough for 1 lb gravlax.
Instructions
Step 1 — Prep the fillet: Do not rinse the salmon — rinsing raw fish spreads bacteria. Pat the fillet dry with paper towels. Check for pin bones by running your fingers along the centerline; remove any with tweezers or needle-nose pliers pulling in the direction of the bone. Leave skin on — it holds the fillet together during curing and slicing.
Step 2 — Make the cure: In a small bowl, combine salt, sugar, pepper, lemon zest, dill, and any optional additions. Mix well.
Step 3 — Apply the cure: Lay a large sheet of plastic wrap on a flat surface. Spread about one-third of the cure on the plastic. Place the salmon skin-side down on the cure. Cover the flesh side evenly with the remaining cure, pressing it gently into the surface. Dill should be distributed across the flesh face.
Step 4 — Wrap and press: Wrap the fillet tightly in the plastic wrap — the cure must stay in contact with the fish. Place wrapped fillet in a shallow rimmed dish or baking tray (it will release liquid). Set a flat plate or second tray on top and weigh it down with cans or a heavy pan. The weight presses the cure evenly into the flesh and firms the texture.
Step 5 — Cure: Refrigerate for 24–48 hours. Turn the fillet over every 12 hours (flip it in the plastic wrap). Pour off any accumulated liquid each time you turn it.
Cure timing and results:
- 24 hours: Lightly cured — silky, close to raw in center, subtle cure flavor. Best for Ora King’s delicate profile if you want the salmon flavor to lead.
- 36 hours: Medium cure — firmer texture, more pronounced saltiness and dill. The most versatile result for most serving applications.
- 48 hours: Fully cured — firm, deeply flavored, slices cleanly. Ideal for bagels, canapés, platters where it needs to hold up as a standalone element.
- 72 hours: Heavily cured — very firm, quite salty. Only recommended if you are specifically after a heavily preserved product or plan to use it in small quantities as a condiment-like topping.
Step 6 — Unwrap, rinse, dry, and slice: Unwrap the fillet and rinse off the cure under cold water. Pat completely dry with paper towels. For cleanest slicing, place the cured fillet in the freezer for 10–15 minutes until firm. Using a sharp, thin-bladed knife (not serrated), slice on a long diagonal bias away from the skin into paper-thin slices. Leave the skin behind — it acts as a base to slice against.
Serving
Traditional Scandinavian: Rye crispbread or dark rye bread • Mustard-dill sauce • Thinly sliced shallot or pickled red onion • Capers • Lemon wedges.
Gravlax platter: Sliced gravlax arranged on a board with cream cheese, capers, microgreens, lemon, and assorted crackers or crostini. Elegant with almost no effort on the day of service if the gravlax was cured the day before.
Bagels: Gravlax on a toasted bagel with cream cheese, thinly sliced shallot, capers, and a squeeze of lemon. A classic Sunday brunch centerpiece.
Canapés: Cream cheese on a cracker, rolled slice of gravlax, small dill frond. Can be prepped 30 minutes before service and refrigerated.
Gravlax salad: Gravlax strips with arugula, shaved fennel, cucumber, and a lemon-olive oil dressing. The cured fish replaces dressing salt entirely — do not add extra salt to the salad.
Storage
Cured gravlax: wrap tightly in plastic wrap, refrigerate for up to 5 days. Freeze (sliced or unsliced, tightly wrapped) for up to 2 months. Thaw in the refrigerator overnight. Do not refreeze after thawing.
The American Heart Association recommends eating fatty fish such as salmon at least twice a week as part of a heart-healthy diet, noting it supports cardiovascular health through omega-3 fatty acid intake.
Related: Ora King Salmon Carpaccio. Videos: Global Seafoods YouTube Channel.
For background on origin, farming, flavor and cooking characteristics, see our Ora King Salmon Guide. Global Seafoods currently offers Dry-Aged Ora King Salmon.
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