Gravlax, lox, smoked salmon…what’s the difference? All three are “cured” (preserved), but lox is plain, smoked salmon is smoked and gravlax has spices. But they can all be prepared days before break-fast, plus gravlax is actually pretty easy to make! All you need is a boneless salmon fillet, a ton of salt, some spices and a little citrus. A lot of the recipes we found also call for sugar, gin (or another alcohol) and dill—but some are a little more unique. Read on for 10 recipes you can try at home ahead of Yom Kippur.
“Set it and forget it!” After three days left alone in the refrigerator, lemon and grapefruit zest transform a piece of raw salmon into delectable gravlax.
While tequila and lime juice are standard for a classic gravlax recipe, dried chiles and cumin in this variation really spice things up.
With pink peppercorns, mustard seeds, fennel seeds, coriander seeds and ginger, this colorful gravlax is both flavorful and pretty.
Empty some of your chamomile tea bags and press the tea onto a salmon fillet with some salt, pepper and lemon and lime zest. (This recipe also includes a fingerling potato salad accompaniment.)
Inspired by a similar dish she ate on a trip to Alaska, Molly Yeh shares a recipe for blueberry (yes, blueberry!) lox, complete with liquid smoke and cilantro.
Simple ingredients yield a delicious flavor, perfect for having on pretty much everything, not just bagels.
Bourbon, fennel, beets, slam dunk.
This dish is a bit of a process, but worth it. After two days of initial curing, the gravlax is covered in a molasses glaze of spices (cayenne, caraway seeds, coriander seeds, paprika and pepper), then refrigerated for 12 more hours. The result is a pastrami-flavored protein even pescatarians can enjoy.
Can’t find salmon? Try your hand with trout!
A popular JewishBoston recipe, this gravlax is made from white and brown sugars, dill and lemon juice.