Salmon and gravlax – two similar looking fish dishes that are often confused But while both are delicious cured fish preparations, there are some key differences between the two
What is Salmon?
Salmon is a fish that belongs to the family Salmonidae. There are several species of salmon, including:
- Atlantic salmon
- Chinook salmon
- Coho salmon
- Pink salmon
- Chum salmon
- Sockeye salmon
Salmon is anadromous, meaning it hatches in freshwater, migrates to the ocean to grow and mature, and then returns to freshwater to spawn and reproduce.
Salmon is a popular fish due to its rich fatty texture and omega-3 content. It has an orange-pink flesh that cooks up moist and flaky. Salmon can be grilled baked, pan-seared, poached, smoked and more. Some popular salmon dishes include
- Grilled salmon
- Salmon burgers
- Smoked salmon
- Poached salmon
- Salmon croquettes
- Salmon cakes
What is Gravlax?
Gravlax is a Nordic dish made by curing raw salmon in a mixture of salt, sugar, and dill. The term “gravlax” comes from the Scandinavian words “grava” meaning to bury and “laks” meaning salmon.
Traditionally, gravlax was made by burying salmon fillets in a cure and pressing them with heavy stones. Today, the salmon is simply cured in a refrigerated environment.
To make gravlax a fresh salmon fillet is rubbed with a cure of
- Salt
- Sugar
- Fresh dill
- Peppercorns
- Other spices and herbs like juniper, fennel, or coriander
The salmon cures for 2-3 days, which firms up the texture and infuses flavor. Once cured, it is thinly sliced and served as an appetizer or used in dishes like:
- Gravlax on toast points
- Gravlax Benedict
- Gravlax flatbread
- Gravlax salad
- Gravlax roll-ups
The Main Differences Between Salmon and Gravlax
While both salmon and gravlax start with fresh salmon filets, there are some key differences between the two:
Preparation Method
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Salmon can be prepared many ways – grilled, smoked, baked, etc.
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Gravlax is specifically cured in a salt, sugar, and dill mixture. It is not cooked.
Texture
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Salmon is tender and flaky when cooked.
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Gravlax has a firm, dense texture from the curing process.
Color
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Cooked salmon retains its orange-pink color.
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Gravlax turns a brighter orange from the curing.
Flavor
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Salmon has a delicate, mildly fishy flavor.
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Gravlax has a stronger, more pungent flavor from the spice cure. The dill and salt are very prominent.
Usage
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Salmon is very versatile and used in many dishes.
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Gravlax is primarily served thinly sliced on breads, crackers or with salad.
What should I look for when buying cured salmon?
When shopping for smoked salmon, the first place to look is your local bagel shop or deli, especially if they’re curing in-house. The flavor can vary widely based on their process, aromatics used, whether it’s smoked or not, and even the type of salmon (fun fact: Atlantic and Pacific salmon are two entirely different species). Try a few varieties to find out what you like.
Generally, farmed Atlantic salmon will be fattier and more delicate than wild-caught Pacific salmon, which has a leaner texture and a fishier, more robust flavor. Wild salmon will also be vibrantly coral or pink, while farmed varieties tend to have a muted hue. The most popular option at Russ & Daughters is the Gaspe Nova cold-smoked Atlantic salmon, which has a “melt-in-your-mouth butteriness,” according to Federman. By contrast, the bagel shop’s Western Nova smoked salmon (made with wild king salmon from the Pacific) has a “tighter texture and more assertive flavor.”
If you’re picking out a sleeve of cured fish at the grocery store, look for the freshness date, which can vary from a few weeks to two months. The further out, the better. The best-quality stuff will have a short list of ingredients (type of fish, the various seasonings, and little else). The label should also list specifics, such as where the salmon is from and whether it was farmed or wild-caught. Add a bag of bagels, a few tubs of cream cheese, and your favorite accoutrement (like tomatoes, red onions, capers, and fresh dill) for a quick, easy brunch. If you’re feeding a crowd, Russ & Daughters recommends accounting for two to three slices of lox per person (1 lb. should be sufficient to feed 6–8 people).
How should I store lox and smoked salmon?
Katz’s Delicatessen, an NYC mainstay, and Russ & Daughters both advise eating lox within 7–10 days. Store any cured fish in the refrigerator in a sealed container. Katz’s also notes that cured salmon lasts up to 3 months in the freezer.
What Is Gravlax? – Western Europe Explorer
FAQ
What is the difference between gravlax and salmon?
Gravlax is cured (but not smoked) salmon, except there’s not a lot of salt in the cure and some combination of dill, lemon, and alcohol (often vodka, but sometimes gin in newer preparations).
What does gravlax taste like?
Gravlax tastes like a delicate, subtly salty, and slightly sweet cured salmon, with a fresh, herby flavor from the dill and other spices used in the curing process.
Is gravlax raw salmon?
A Scandinavian speciality, Gravadlax is paper-thin, sliced fresh, raw salmon fillet that has been cured with dill, sugar, salt and coarse peppercorns.
Is gravlax healthy?
Gravlax can be part of a healthy diet, especially when consumed in moderation, due to its high protein content and omega-3 fatty acids.