A good gravlax doesn't need to hide behind an aggressive layer of aromas. The spices for homemade gravlax should complement the clean, delicate fat of the salmon, allowing the fish to remain the star. When the balance is just right, the result is fresh, deep, and elegantly refined, turning thin slices into a memorable appetizer.

How to Prepare Gravlax with ByArtos

Your perfect gravlax starts here

You've scanned the QR code on your bottle of ByArtos Gravlax – Spices and Salt. Now all you need is sushi-grade fresh salmon, our blend, and a little time.

Gravlax is a traditional Scandinavian preparation of salmon cured with salt, sugar, dill, and spices.

With ByArtos Gravlax, we've combined these ingredients in a balanced blend so that preparing gravlax at home is easy and the results are consistent.

You don't need to add salt, sugar, or any other spices.

The ByArtos formula

Use:

9–10 g of ByArtos Gravlax for every 100 g of fresh salmon.

Or, put another way:

90–100 g of ByArtos Gravlax for every 1 kg of salmon.

Examples

Quick formula

Salmon weight × 0.09–0.10 = amount of ByArtos Gravlax

For example, for 800 g of salmon, you'll need approximately:

72–80 g of ByArtos Gravlax

Do not add more salt.
Do not add more sugar.
You don't need to add any other spices.

How to prepare your gravlax

1. Weigh the salmon

Use a fresh sushi-grade salmon fillet, preferably thick, with the skin on and boneless.

Weigh it before you start so you can calculate the correct amount of blend.

2. Calculate the amount of ByArtos Gravlax

Use 9–10 g of blend for every 100 g of salmon.

For a slightly milder flavor, use approximately 9 g per 100 g.

For a slightly more intense cure, use approximately 10 g per 100 g.

3. Apply the blend

Pat the salmon dry with paper towels.

Distribute the calculated amount of ByArtos Gravlax evenly over the entire surface of the salmon.

Make sure to cover the whole piece thoroughly, especially the thickest areas.

4. Bag, chill, and be patient

Place the salmon covered with the ByArtos Gravlax blend inside a Ziplock-style resealable bag.

Before sealing it, gently press the bag to remove as much air as possible. Then close it tightly.

Keep the salmon refrigerated throughout the entire curing process.

Every 12 hours, turn the bag and the salmon over.

This way, the natural liquids released by the fish are redistributed around the fillet, allowing the ByArtos blend to work its magic evenly.

When is it ready?

The curing time will depend on the thickness of the salmon and, above all, how you like the texture.

As a guide:

24 hours

Mild cure

Very tender texture and delicate flavor.

36 hours

Balanced cure

An excellent starting point for most fillets.

48 hours

More intense cure

Firmer texture and bolder flavor.

But there's an even better way to tell:

Taste it.

When you think it's approaching the point you're looking for, cut a small slice and taste it.

If the texture and flavor are to your liking:

your gravlax is ready.

When the gravlax is ready

Remove the salmon from the bag.

During curing, liquid will have formed inside. Discard this curing liquid.

But there's one important thing:

do not remove the layer of dill and spices that has adhered to the salmon.

There's no need to wash the fish or remove this coating.

The dill and spices remaining on the surface are part of the flavor and the ByArtos Gravlax experience.

Remove only the excess that is completely loose, if you wish, but keep the aromatic layer adhered to the salmon.

How to slice it

Use a long, very sharp knife.

Slice the gravlax into thin, slightly angled slices.

If the salmon still has its skin, cut each slice until you reach it without cutting through.

A thin slice allows you to better enjoy the salmon's silky texture and the balance of the cure, dill, and spices.

The ByArtos rule

Just remember:

100 g of salmon = 9–10 g of ByArtos Gravlax

Put it in a Ziplock bag.

Remove the air and close it tightly.

Keep it refrigerated.

Turn it over every 12 hours.

Taste a slice when you think it's ready.

Discard the liquid, but keep the delicious layer of dill and spices.

ByArtos Gravlax

Season. Cure. Enjoy.

The authentic Nordic flavor, made easy.