How to Cure salmon at Home
Finnish-Style Gravlax (Graavilohi)
Homemade Lightly Salted Salmon - Finnish Recipe
If you've ever been to Finland, you've probably noticed: they truly know how to treat fish. In every supermarket, market stall, and small fish shop, you’ll find perfectly sliced graavilohi - lightly salted salmon - beautifully displayed. It’s more than just a snack. It’s the taste of the North.
And the good news? Making it at home is easier than it looks. No chemicals, no complicated techniques - just freshness, balance, and a pinch of culinary magic.
Graavilohi: How Fish Is Cured in Finland
This Scandinavian method of curing red fish is simple and effective. The key? The right salt-to-sugar ratio, a bit of patience, and high-quality fish. And one little secret: a splash of cognac or brandy. It enhances the flavor, adds aroma, and gives the fish a velvety texture.
Recipe: Lightly Salted Salmon With a Twist
Ingredients:
- 500 g (1.1 lbs) salmon, trout, or other fatty red fish fillet
- 2.5 tbsp coarse sea salt
- 1 tbsp sugar (or liquid honey)
- A pinch of freshly ground black pepper
- Fresh dill (optional)
- 20–30 ml cognac, brandy, or Finnish Jaloviina
- A few juniper berries (optional – for a subtle piney aroma)
Instructions:
- Prep the fish: Remove all bones and trim fins if needed. Keep the skin on. It helps the fish hold its shape.
- Make the curing mix: Combine salt and sugar, then add pepper and crushed juniper berries if using.
- Rub the fish thoroughly with the mix, making sure to coat the edges too. Place dill sprigs on top.
- Add the alcohol: Drizzle the fillet with cognac or brandy. It adds flavor and acts as a natural preservative.
- Wrap and chill: Fold the fillet (or stack two pieces flesh-side in), wrap tightly in parchment or plastic wrap, place in a ziplock bag, and refrigerate. You can place a lightweight on top.
After 24–36 hours, it’s ready! Slice thinly and serve.
Optional Creamy Herb Sauce to Serve With Graavilohi
Ingredients:
- 200 g sour cream
- A handful of chopped arugula or cress
- 2 tbsp Dijon mustard
- ½ tsp lemon juice
- Salt and pepper to taste
- A pinch of sugar for balance
Mix all ingredients in a bowl and refrigerate for at least 30 minutes. Serve cold with the fish.
How to Serve Lightly Salted Fish
- On rye bread with a thin layer of butter
- In a salad with avocado and eggs
- As a tartare with capers, shallots, and lemon
- Or simply sliced on a board, with a shot of ice-cold vodka or a glass of sparkling wine
Want to See How It’s Done in Finland?
Watch a short video tutorial - no words needed.
If you value flavor and simplicity, give graavilohi a try at home. This fish can elevate your everyday breakfast or impress your guests at dinner. And the subtle aroma of cognac will remind you: this isn’t just cured fish - it’s a small act of pleasure.