Go Back

Blueberry-Cured Salmon Gravlax

Course Breakfast
Keyword bagel, blueberry, cured, fruit, Gravlax, salmon, seafood
Prep Time 3 days 10 minutes
Cook Time 0 minutes
Servings 6


  • ½ cup kosher salt
  • ½ cup granulated sugar
  • pound copper river sockeye salmon filet, bones removed
  • 2 cup blueberries
  • 1 bunch thyme sprigs


  • Stir together the salt and sugar until combined to make the cure mixture. Pat the salmon dry with paper towels. Place skin side up on a piece of parchment paper. Rub half of the cure mixture on the skin side of the filet.
  • Arrange half of the thyme on the bottom of a baking dish. Place the salmon fillet skin-side down and spread the cure over the top.
  • Use your hands to mash up the blueberries to form a paste. Rub the paste all over the top of the salmon. Cover with the remaining thyme and cover the baking dish with plastic wrap. Refrigerate and let cure for one day.
  • Unwrap the fish and flip over so that it’s skin side up. Cover with plastic once more and let cure for at 2 additional days. The gravlax should be firm to the touch at the thickest part.
  • Unwrap the salmon and discard any excess brine. Place skin side down on a cutting board and use a sharp knife to thinly slice the salmon crosswise.
  • Serve on toast or with bagels and cream cheese.