What ratio of salt to sugar for gravlax cure?

The canonical gravlax cure (Nordic tradition)

Gravlax (gravad lax in Swedish, gravlaks in Norwegian) is salt-cured fresh salmon — a Scandinavian preserve traditionally buried in sand or earth ("grav" = grave/hole + "lax" = salmon), now refrigerated. Unlike smoked salmon (lox), gravlax has no smoke; the cure is purely salt + sugar + dill + sometimes other aromatics.

The 1:1 ratio (most published recipes)

For each 1 lb (454g) of salmon fillet, skin-on: - 60g kosher salt (about 1/4 cup Diamond Crystal) - 60g granulated sugar (about 1/4 cup + 1 tsp) - 1 bunch fresh dill, roughly chopped (about 1 oz / 30g) - 1 tbsp crushed white peppercorns (or 1 tsp ground) - Optional: 1-2 tbsp vodka, gin, or aquavit - Optional: zest of 1 lemon

Variations on the ratio

• Standard (1:1): balanced flavor, slightly sweet, used by most published recipes
• Salt-heavier (1.5:1 salt:sugar): more savory, drier texture, longer keeping; preferred by Norwegian tradition
• Sugar-heavier (1:1.5): sweeter, slightly more delicate; used in some Swedish modern versions
• Heavy cure (2:1 or 3:1 salt-heavy): for thicker fillets or longer keep (4+ days cure); produces firm-textured gravlax

Method

1. Trim salmon: remove pin bones with tweezers; leave skin on
2. Mix dry cure: salt + sugar + crushed pepper in bowl
3. Spread half the cure on a piece of plastic wrap large enough to wrap fillet
4. Place salmon skin-down on cure; spread remaining cure evenly over flesh
5. Pile dill on top (chopped roughly, including stems for flavor)
6. Wrap tightly in plastic wrap (2 layers)
7. Place in shallow dish; weight with heavy plate + 2-3 cans (puts pressure on cure to press liquid out + into fish)
8. Refrigerate 36-48 hours, flipping every 12 hours so cure works both sides evenly
9. After cure: unwrap, rinse briefly under cold water OR pat away cure with paper towels (some prefer not rinsing)
10. Slice paper-thin on a bias, against the grain

Cure time by fillet thickness

• Thin (1/2 inch / 1.3 cm): 24-30 hours
• Standard (1 inch / 2.5 cm): 36-48 hours (most home fillets)
• Thick (1.5+ inch / 3.8 cm): 48-72 hours
• Belly portion or whole side: 72-96 hours

Too short = wet, fishy, under-cured (food safety risk). Too long = oversalted, dry, leathery.

Why salt + sugar at 1:1

Salt alone produces a harsh, dry cure (think country ham). Sugar tempers salt's pull while still allowing osmotic dehydration. The salt + sugar combination: - Draws water from the fish (firms texture) - Adds dissolved cure ions into the fish flesh (preserves) - Sugar feeds gentle browning + flavor compounds (Maillard at room temp = minimal but flavor compounds form) - Sugar balances the high salt percentage at the palate

Spice + aromatic role

Dill is the canonical herb — its anise/pine notes complement salmon. Other additions: - Crushed peppercorns (white or pink) = warmth + classic - Lemon zest = brightness + cuts richness - Coriander seeds (crushed) = citrusy depth - Beets (Nordic variation) = stains pink, sweet earthy - Vodka/aquavit/gin = surface antimicrobial + flavor depth

Skip if novelty: chili, garlic, exotic spices — they clash with the delicate cure.

Safety

Fresh salmon used for gravlax should be sushi-grade or frozen at -4°F (-20°C) for 7+ days first (kills parasites per FDA guidance). Cured salmon is NOT cooked; you're relying on salt + cold + freezing-first for safety. Don't use thawed previously-frozen "to be cooked" salmon without first re-freezing for parasite kill.

Storage

Cured gravlax (wrapped tightly) keeps 5-7 days in fridge after cure. For longer: slice, layer with parchment between slices, vacuum-seal — holds 2-3 weeks. Freezing acceptable but texture suffers slightly upon thaw.

Cross-reference: see /pages/what-ratio-of/cure-salt-nitrite for nitrite-based cures (vs gravlax's nitrite-free) + /pages/how-long-does/gravlax-cure for timeline-focused view + /pages/what-ratio-of/salt-to-meat-dry-brine for general meat-salt ratio principles.