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Homemade Cured Salmon, a Healthy Appetizer (VIDEO)

This homemade Cured Salmon, called Gravlax or Sashimi can be made with a small filet or whole side of salmon. Super easy to make and always takes the stage as a luxury appetizer on the  table. Choosing wild salmon is the way to go and is the best choice for your health.

sliced salmon on a plate and chopsticks

This time of the year when holidays arrive it is enjoyable to have people over, am I right?  Serving a fun,  easy and healthy appetizer is always welcome and this one  isn't limited to just the holidays.


  • Super easy to make, a child can do it.

  • No special equipment needed.

  • Can be served as it is and maybe with garnishes such as lemon, capers and dill.

  • Can be used for making fun appetizers such as Vietnamese style spring rolls or laying on a crostini topped with lemon aioli.

  • Can be your favorite thing on a morning bagel with cream cheese.

me holding a plate


This recipe for Cured Salmon is perfect. It’s not too salty, the flesh is not overly cured i.e. still nice and moist.  It’s cured enough to be easily sliced, which is almost impossible with raw fish. It’s salty enough that you’ll want to eat the slices plain, but not too salty that you’ll need to chase it with a glass of water.


Making your own Cured Salmon Gravlax costs a fraction of store bought, plus the salmon sold in most stores are farm raised and every package says very clearly: COLORING ADDED THROUGH FEEDING. It's very important to select quality salmon and fresh Alaskan wild salmon is the best option. In this video, I used previously frozen and defrosted, which is not a bad thing. Many people are nervous about eating raw fish, so freezing fish before consuming it is one of the best ways to treat parasites.

Salmon is one of the healthiest fish, and most Americans consume the farm raised kind. In fact, most salmon marketed as “Atlantic” is farmed. It means that the fish was raised in conditions ridden with pesticides, feces, bacteria and parasites.


chopsticks and sliced salmon on a white plate, soy sauce in a little bowl

It very much depends on how long you cure the salmon. I like to cure for a minimum of 8 hours and a maximum of 24 hours. You can cure for a longer period, but then the meat will be tougher to eat.

Typically, we quickly consume the cured salmon, but if you have leftovers they can be stored in the fridge for 3-5 days. If you end up with leftovers after 5 days, simply chop it up and cook with a little bit of oil. Add it to omelets, pasta dishes or anything. Be sure to skip on salt when using cured salmon to dishes.


If you enjoy being adventurous, then experiment with different colors for your Gravlax: add 2 tablespoons of fresh chopped dill for a beautiful green color or for bright pink, add 1 tablespoon of beet powder.

Let's make it...

Prep time: 2 minutes

Making time: 2 minutes

Waiting time: 8-24 hours

Total time: 8 hours and 4 minutes

Author: Inna of



2 lb. of salmon, bones removed and skin on

2 tablespoons pink salt

1 tablespoon raw cane sugar

1 tablespoon freshly ground black pepper (optional)

2 tablespoons fresh dill, chopped (optional if you want green color)

1 tablespoon beet powder (optional if you want pink color)


  • Wash your fish.

  • Dry with a paper towel.

  • Place on a plate and cover with salt, then sugar and pepper if you are using both sides.

  • Cover fish with plastic wrap and leave in the fridge for 8-24 hours.

  • Remove from the fridge, pour out the juice that accumulated from the fish (salt pulls out the juices) and slice it.

If you enjoyed this video on how to cure salmon, please subscribe to my channel and click the BELL icon so you can be the first to know when we post a new video.

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