How to Make Salmon Gravlax - Homemade Gravlax salmon - Best Gravlax Recipe

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Learn how to make salmon gravlax. Gravlax salmon is a national dish in Scandinavia and is extremely simple to prepare. Gravlax makes an impressive salmon recipe to serve to dinner guests.
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Salmon Gravlax ingredients: 0:47
Salmon Gravlax method: 01:20
Print the full recipe: onlineculinaryschool.net/salm...
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Опубликовано:

25 апр 2013

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Комментарии : 163

@selwynsivagumar 8 месяцев назад

Every goddamn year I make this Every goddamn year I come back to this man and Every goddamn year it tastes even better than the last

@hatsbani 6 лет назад

I prepared this recipe for my daughter's engagement party for 40 people which took place tonight. What a sensation! This gravadlox has a deeply complex and unique scent and flavor which all the guests adults and even small little children loved. No kidding, 3, 5 year olds! Starstruck, kind of. I didn't have juniper berry or star anise but followed the instructions otherwise. This recipe is worlds better than the recipe I've used for years.

@Muaythairambo 5 лет назад

As a nordic chef Ill have to tell you this isnt gravlax. Gravlax is salt cured salmon, you basicly "cooked" the salmon with acid. Cooking salmon with acid is more like salmon ceviche than gravlax. This is still good recipe and definitely delicious one :) Best regards, chef from Finland.

@aceoq9s 7 лет назад

Hello chef Eric, and thank you for your beautiful recipes and teaching! Really enjoy your videos.

@Rehdman6444 8 лет назад

I am a hobbyist home cook and have never made or tasted gravlax, but I have always had an interest in this dish. I have watched many other videos describing the process and this seems to be the best of the best. Thanks for a very straight-forward and informative presentation. I will make this soon and send you a critique.

@cultclassic999 4 года назад

Awesome recipe. Very well explained, thank you chef!

@eltonsbbq-pit 8 лет назад

Looks good! Will try this one. Cheers from Norway!

@teresitaignacio4153 6 лет назад

its the best chef Eric...thanks!

@robertoleon4783 3 года назад

Love this recipe !!

@fhanoverartist 4 года назад

God bless you for your English. I am amazed and impressed I am running to the store to buy salmon

@lauraf361 3 года назад

Thank you, l will make this tomorrow. Yummmmmmm

@osgoodferndip85 8 лет назад

THANK YOU, THIS STUFF IS DELICIOUS, THANK YOU AGAIN!!!!!!!!!!!!!!

@lourdescoria9769 7 лет назад

Maravilloso Maravilloso Gracias

@kathrynschenk7432 2 года назад

Bravo! We make gravlax often and have learned a lot in this video!

@neilmcclelland2615 3 года назад

Great stuff chef

@lalainerecasata7495 Год назад

My favorite!❤

@Satnigt 3 года назад

Thank you chef nice job👍

@celiapilartarragona9549 4 года назад

Buenísimo gracias

@manolisspathoulas7864 9 лет назад

Very nice way to do gravlax

@kooshkack 9 лет назад

You need more view! I love the way you explain everything!

@tanyanguyen1312 9 лет назад

kooshkack true :D

@VanLe-ex8hr 3 года назад

Thanks for detailed steps in curing salmon. How long can it kept in fridge after being cured ie day 3 onwards pls? I just want to make 1 big fish as it is cheap at the moment.

@Guriteru 7 лет назад

amazing video! thank you :)

@bobneel5372 7 лет назад

cerecitahn uû

@farinn44 4 года назад

Will you move in and make this for me?! 😍😋 All jokes aside, this looks absolutely mouth-watering. Thank you for taking the time to show us how to make gravlax.

@olguntoman5923 Год назад

Thank you for that very special recipe! Apart from that, you are amazing.

@online-culinary-school Год назад

My pleasure 😊

@laurajones5784 8 лет назад

Looks so tasty

@HuzaifahAzman 8 лет назад

Chef, would the grapefruit skin make the lax bitter? I always have trouble handling grapefruit. Thanks

@marcusm.8374 7 лет назад

Bonsoir Chef, combien de temps puis-je le conserver si tout n'est pas consommé de suite ? Merci pour cette excellente recette .

@khatijahbaharuddin7304 4 года назад

I really appreciate that you explain how & why every step of this process is done, not just “do this, do that”. Mine is currently in the fridge, I can’t wait

@marceldeac1876 4 года назад

Well... how did it came out? I will try mine tomorrow , taste it after curing and is great!

@WISSPORTS16 8 лет назад

Merci pour le video, Chef Eric. Je vais essayer la recette!

@christianethomas5542 4 года назад

Wilde Oscar laisser mariner merci

@christianethomas5542 4 года назад

Pouvez vous,svp me donner la liste des ingrédients en francais et le temps au frigidaire merçi beaucoup

@levenfeld 8 лет назад

Great video Chef. Your attention in transmit the details and tips made it very well explained and interesting. I'll try this for the next weeked. Merci beaucoup and greetings from Brazil.

@smiley8di 9 лет назад

Using this recipe, my Salmon Gravlax was the hit of the party! Elegant and delicious! Thank you!

@paulking962 3 года назад

Damn that looks good. I go out every Sunday morning and get lox and bagels for breakfast 😋

@PaulMcLove 2 года назад

‼️Super 👍😉😀

@afa78djd 5 лет назад

Looks good. Maybe a bit too much citrus for my taste but definitely looks mouthwatering.

@tanyanguyen1312 9 лет назад

Dear Chef Eric Arrouzé, This recipe is amazing . I've taste this before in a restaurant but i never found a perfect way to do it. Thank you very much ! And i hope that you can make more French food videos. Bon Apetit!

@lalitadas7670 6 лет назад

Tanya Nguyen i

@lalitadas7670 6 лет назад

Tanya Nguyen .'

@MadofaA 4 года назад

this dish is swedish by the way, not french.

@sarppyjr 3 года назад

I think she knows that this is not a French dish since he mentions that. Maybe she is just hoping he does more French dishes in general

@emyabut 4 года назад

Chef,Can I have the exact measurements of your ingredients or give me the printed recipe. What kind of berries did you used. Thanks. Will be waiting for your response.

@marceldeac1876 4 года назад

Im heading in the kitchen right now, I will do 90% of the recipe ( no anisette and juniper berries ) , Im so excited 😆, I will let you know how it turns out . The recipe sounds delicious! 😋

@marceldeac1876 4 года назад

so my salmon is ready , well, tomorrow can be eaten actually but I taste it after the curing, delicious and now I added yellow mustard ( no dijon in the house) and chopped dill. Thank you for the recipe, the lemony dill taste of the cured salmon= 😋 DELISH!! I personally love garlic so I added a little bit in the curing mixture and celery powder as well, love it!! P.S. your French accent is killing me... in a good way!! Is buy favorite accent in the world since it makes me laugh 😁 Merci beaucoup!! 🇨🇦🇫🇷👍

@connie628 7 лет назад

I cured my Gravlax following your directions exactly tonight. It will be our appetizer for Thanksgiving dinner. It is the only non-vegan dish on our menu, using wild caught pink sockeye salmon. I can't wait to see how it turns out. Thanks, Chef Eric.

@connie628 7 лет назад

Wild sockeye with skin on.

@connie628 7 лет назад

Ok, thank you. What will happen if the lax is over cured?

@charliee8531 4 года назад

Dear Chef Eric Arrouzé, I really love your precision and your delivery. You are passionate about food, be it French or otherwise. You are the best online authority for me, since Pepin. I look forward to your later work in 2021. You also need an English writer. I am willing to apply! If you find the right person, you will realize your wildest dreams, as long as we have conquered Covid-19. Before then, I hope you will encourage us all to stockpile supplies for us all and our families and to keep French cooking alive. You are the next generation , my friend. I particularly love your show for Tom ka gai.

@tariqnordsve2796 8 лет назад

Im not sure if it will take he first place and be the best Gravad lax, but im up for it, i will try your method and se if its fits better in my traditional world.. Regards from Norway :)

@jfbrko290 9 лет назад

So does the sugar give the fish much sweetness then? Is the sweet or salty very powerful or does most of the excess get removed?

@ravensilverleaf 6 лет назад

Thank you, Chef! I made your recipe and it was a hit! Here in Florida, we have plenty of citrus!

@glorialucia 5 лет назад

Hi i know i am late to this awesome looking recipe, but isn't ,more like a "ceviche" because of the amount of acid you added?

@niltonpinheiro2009 6 лет назад

Perfect! I'll try to prepair! thanks for share! directly from Brazil

@sarahkuhr420 8 лет назад

beautiful

@linzerpa 8 лет назад

I prefer the buttery texture of gravlax without the citric acid cooking, but this stuff looks way easier to cut.

@tomobrien6983 4 года назад

being part Scandinavian....we did not use citrus....citrus is a bit of over kill....instead we used Aquavit

@hsppy2504 4 года назад

I used brown sugar and no citrus.

@alexanderlindquist5623 8 лет назад

Gravmeat on wild meat as moose, bear, reindeer is good too

@matteocoletti1671 3 года назад

Gorgeous

@doctoredable 7 лет назад

If you use a salmon fillet with the skin on it is very important to score the skin along the skin every inch an inch apart. This allows the brine to penetrate from both sides. I have never used citrous in the brine and usually cure the fillet for at least 2 days. Our local wild salmon season opens here in 2 days and I am ready to bring my boat out and catch a couple of wild King Salmon. If you have never made Gravlax from a 10 kilo or greater wild King Salmon Eric you hopefully will do so soon. Eric your attention to detail is well noted. Yes the tail section will become more salty because it is thinner but this happens because it is also leaner.

@gardini100 9 лет назад

a mild version but i think i like this one better even though im scandinavian hehe

@YouMockMe 8 лет назад

How long does that stay good for?

@MaZEEZaM 8 лет назад

This is quite a different recipe and method to the gravlax that I made but looks very nice also. Im a big fan, I served my gravlax with blinis with a cream cheese and the salmon on top was VERY nice and really quite easy. I have tried for ages but cant find the original recipe I used :'( and it was so nice. I bookmarked it a long time ago saving it as one of my fav youtube videos but sadly youtube seem to have deleted many of my recipes.

@MaZEEZaM 8 лет назад

Yes I think so, thanks. Gravlax is one of my fav rare foods, it feels so healthy to eat and tastes very nice.

@alexgraft2798 8 лет назад

+Chef Eric Arrouzé What kind of knife were you using?

@lurchamok8137 7 лет назад

looks great, but before I try it I have a question.It seems that there are some differences between what we see in the video and what you wrote in the recipe especially regarding sugar and salt and their relation (o,5 cups and salt 0,25 cups,recipe).that doesn't match to the vid, you used more salt than suger.

@ashtweth 4 года назад

DOH i made this from the written recipe which does not mention star anise...never mind went well I used 5 spice instead.

@DavidKozinski 4 года назад

Amazing presentation and your instructions were a blessing. I've never tried mustard and herbs but my salmon is in the fridge since yesterday and will follow this method to see how it is. Thank you.

@DavidKozinski 4 года назад

Cheers to you! I tried this and was knocked off my feet. You have a new friend and I can't wait to see more of your video's. Thank you again!

@simonepirelli4197 8 лет назад

Hi chef, is good idea curing the salmon in vacuum pack?

@simonepirelli4197 8 лет назад

+Chef Eric Arrouzé Merci Chef

@patrickdegrandi4880 4 года назад

Moutarde Fallot ! ? Good choice !!

@davids9549 6 лет назад

It is perhaps worth mentioning that if using freshly-caught fish it should be frozen for at least 24 hours (like fish intended for sushi/sashimi) before thawing and curing. This is to kill any potentially harmful parasites within the fish, which would normally be killed by heat when cooking the fish. I must concur that this recipe is not strictly gravlax, because of the addition of the citrus juice, which cooks rather than cures. A fine recipe nonetheless and no doubt delicious, just not authentically gravlax. If I want more of a citrus 'hit', I use more zest in the cure. Nice addition of juniper - a new one to me which I will definitely try. Less sure about the anise. I also rub down the flesh with a few drops of Scotch (some prefer to use gin or brandy) before curing - just a few drops though! By the way, I find this method works very well with (larger) trout too, the cure 'drawing out' the slight muddy flavour sometimes present in this fish.

@Coldlegend214 5 лет назад

Wouldn't the cure kill the parasites?

@hni4053 Год назад

This is a great tip. I always thought gravlax be a little damp, wettish, a bit yackish. I'll be trying this next time. Imagine we Scandinavians'd need to get help form French ppl here 😂 Only partly joking now; this looks really lovely; look at those slices. Sth new and better. My hat's off to you Sir.

@burhandinc1846 6 лет назад

Hi, very nice. I wonder how long would the cured solmon stay in fridge?

@burhandinc1846 6 лет назад

thanks for the reply chef. How about I store them in full olive oil and keep it in the fridge?

@SirJimmyRustlesIV 5 лет назад

I don't know where you're from, but I am from Canada and seeing my flag on your collar made me smile. Cheers!

@markkindermannart4028 3 года назад

SirJimmyRustlesIV Canadians are funny about their flag lol

@rindylong8117 3 года назад

france

@ntlineman Год назад

What is the sugar salt ratio?????

@wendydenney8864 2 года назад

Thank you! Looks fabulous…I’d love to taste that. Should it be served cold or room temp?

@online-culinary-school 2 года назад

Cold

@Dimetropteryx 3 года назад

Very different from how we do it, but I'm sure it's tried and true.

@foodx6760 2 года назад

✅

@Hrkdntbsid 4 года назад

How do you store the rest ? Do you freeze it or keep it covered in the fridge?

@online-culinary-school 4 года назад

keep it covered in the fridge

@moniqueloupe8867 2 года назад

Once this recipe is finished, could the fish be cold-smoked?

@online-culinary-school 2 года назад

You could

@letXeqX 3 года назад

This looks brilliant chef, thank you! Only one problem, where I live we don't get fresh lime unfortunately. Should I just substitute with more lemon, or just skip it?

@online-culinary-school 3 года назад

A bit more 🍋

@letXeqX 3 года назад

@@online-culinary-school Thanks! You're responsiveness to questions is very much appreciated! Here in Israel we get limes only in the farmer markets and only a couple weeks in August! Other than that our fruit and veg situation is a very happy one.

@online-culinary-school 3 года назад

I had no idea! Thanks for the information.

@jameswnmcn 5 лет назад

Where is the recipe? The link space is empty above. ???????

@bobmartin9871 2 года назад

I wish you would post exact measurements of your spice mix

@online-culinary-school 2 года назад

Check the recipe

@ILOVEMFEO 5 лет назад

délicieux :)

@davidtirado6624 3 года назад

Can I substitute orange for the grapefruit?

@online-culinary-school 3 года назад

Yes you can but you might want to add a bit of lemon juice to compensate; unless the oranges are sour.

@davidtirado6624 3 года назад

@@online-culinary-school thanks for the prompt response.

@larissaglazebrook2729 Год назад

Does it have to be Sashimi grade salmon?

@online-culinary-school Год назад

@larissaglazebrook2729 Год назад

@@online-culinary-school thank you

@mabellenanda 6 лет назад

Lovely accent ;)

@adolfaskurdelis 3 года назад

how much salt, how much sugar?

@online-culinary-school 3 года назад

Follow the recipe link below the video.

@foodx6760 2 года назад

❤️❤️❤️❤️👍👍👍👍👍👈👈

@marcjtdc 7 лет назад

What are the spices? I could not understand with your accent.

@wormholetimes9839 8 лет назад

half the rock salt effect is wasted in initial liquids

@christianethomas5542 4 года назад

La recette en français s il vous plait merci

@online-culinary-school 4 года назад

maybe one day.

@TropicalGardenGuy 3 года назад

Can you say “ Cross contamination”?

@luc64 6 лет назад

Where is vodka or brandy?

@eddybauer1902 9 лет назад

Chef you did a great job. But what happened to your mustache?:))

@paleologue 3 года назад

Question: Why do you not grind all of the spice together?

@thomascool1335 3 года назад

He probably never reply to the newest comment lol

@online-culinary-school 3 года назад

Which one, yours?

@online-culinary-school 3 года назад

I found this to be overpowering for the 🐟

@paleologue 3 года назад

@@online-culinary-school thank you. I had assumed it was possibly for demonstration purposes. I will try it myself to see if i can tell the difference. I imagine it is too subtle for me to tell, after having been hospitalized with COVID my sense of smell and taste have never been the same. I can no longer taste subtle differences in flavor. It's a terrible thing for someone who loves to cook. I do enjoy your recipe instructions and find them very precise and easy to understand. I love raw oysters and used to use lemon, tabasco and cocktail sauce but when I was introduced to your mignonette sauce....it is now my favorite. Now that...I can taste and smell.

@online-culinary-school 3 года назад

Thank you for your comments. I hope your taste buds and senses will redevelop thus you can enjoy tasting food again. 🙏

@lakrids-pibe 4 года назад

Laks = salmon Gravad laks = "buried" salmon Salmon Gravlax = Salmon "buried" salmon Language is funny! :-D

@chefsvision6351 3 года назад

Delicious !!! I have as well a gravlax recipe, if you want to check it out

@nielsation 8 лет назад

'' ... is a national dish in Scandinavia.'' -Just as national as rice is to Asia.

@darkfeather6857 8 лет назад

Why do you zest the fruits if you are just going to add them and the zest to the mixture? That seems to be making extra work for no purpose.

@darkfeather6857 8 лет назад

Okay, thank you.

@johnocallaghan7830 4 года назад

This is not really gravlax, this is more like a combination between ceviche and gravlax.

@markkindermannart4028 3 года назад

John O'Callaghan I agree.. very wet with the citrus too

@kingpho79 3 года назад

You shaved on the 3rd day. . . why?!!! j/k. Great vid.

@HollywoodCreeper 7 лет назад

It seems like a bad thing to wash it and loose any oils and tasty stuff on it.

@istudios225 3 года назад

You want to taste just the cured salmon, and not together with all the bits and pieces of the cure.

@dcfreak23 4 года назад

I'm sure this recipe is tasty, but is it truly gravlax anymore? You're getting too fancy with it. Norwegian grandmas stuck out in a fjord didn't have access back in 1753 to fresh lemon, limes and grapefruit and other 'exotic' ingredients.

@iggytse 9 месяцев назад

This looks like a cross between ceviche and gravlax.

@ingelaolsson128 3 года назад

Hi, I AM swedish and we make The gravad lax to easter and midsommar. We only use salt and sugar, dill. Do your own way but pls do not callcenter it Skandinavien. By the Wayne it is Swedish. Never use star snish.

@ingelaolsson128 3 года назад

Do not callcenter it... by The way.. and as someone mentioned, we never does like this.

@ingelaolsson128 3 года назад

Spell check diesel what it wants

@ingelaolsson128 3 года назад

Does

@9hundred67 2 месяца назад

you don't put citrus in gravlax!

@hongry-life 8 лет назад

"Gravad Lax", not graflax

@robertkat 6 лет назад

Do not use any lemon juce!

@jasonking1284 9 лет назад

Looks delicious, but man..... 48 hours to prepare? I will have died from starvation...I think I will just come to your restaurant and buy a dish you "prepared earlier", thank you...