Gravlax (Cured Salmon)

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Photo courtesy of

From:  SousVide The Art of Precision Cooking (

Makes about 6.5 ounces (600 g)


  • 4 tablespoons (60 g) salt
  • 4 tablespoons (60 g) sugar
  • 1 teaspoon (5 g) Powdered Smoke* (optional)
  • 8 salmon portions (about 75 g each)


  1. Fill and preheat the SousVide Supreme to 104F/40C.
  2. Mix together the salt and sugar and completely cover the salmon in the dry cure mixture. Let sit for 30 minutes, then rinse.
  3. Put the salmon portions into cooking pouches (individually or side-by-side in pairs) and vacuum seal.
  4. Submerge the pouches in the water oven to cook for 45 minutes to 1 hour.
  5. Quick chill the pouches to an ice water bath for 15 to 20 minutes.
  6. Serve as an appetizer or with toasted bagels, cream cheese, onions and capers for a traditional breakfast.

* Powdered Smoke is available through online retailers.  You can instead use 6 hits of smoke from a Polyscience Smoking Gun to impart smoky flavor.

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  1. Cecil Brewer says:

    The 30-minute cure does not work. The salmon remains raw and shreds when sliced. The temp may be safe for sushi-grade salmon but is too low for un-cured salmon. This was a failure in many ways. The salmon needs to be cured for 24-48 hours before warming in the sous vide at 40C. I believe this is an unsafe recipe for normal store bought salmon.

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