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Cold-Smoked Salmon Gravlax

Cold-Smoked Salmon Gravlax

By Traeger Kitchen

This dish is simple and simply delicious. Cold smoked salmon over apple wood served alongside fresh capers, cream cheese and a healthy dose of fresh dill.

Prep Time

49 Min

Cook Time

30 Min




Number of People Serving


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Units of Measurement:
1 Cup kosher salt
1 Cup sugar
1 Tablespoon freshly ground black pepper
2 Pound Sushi-Grad Salmon Fillet, Skin-on, Pin Bones Removed
2 Bunch Dill Weed, fresh
As Needed capers, drained
As Needed red onion, sliced
As Needed cream cheese
As Needed lemons


  • 1

    In a bowl stir together the salt, sugar and black pepper until thoroughly combined. On a work surface, turn salmon skin side up and sprinkle about half of salt mixture all over and rub in.

  • 2

    Arrange half the dill on the bottom of a baking dish large enough to hold the salmon. Set salmon skin side down on bed of dill.

  • 3

    Rub remaining salt mixture all over top and sides of salmon, then top with remaining dill. Cover with plastic, then top with a weight on a smaller baking dish or a plate with cans of beans on top, then place in refrigerator and allow to cure for 2 days.

  • 4

    Remove salmon from refrigerator, rinse under cold water and pat dry with paper towels. Allow to sit at room temperature on the counter for 1 hour

  • 5

    When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Super Smoke if available. Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice. Place onto grill and smoke for 30 minutes.

    180 ˚F / 82 ˚C


    Super Smoke

  • 6

    Remove from grill and slice thin. Serve with capers, red onion, dill, cream cheese, and lemon. Enjoy!

Traeger Staples: How to Smoke Salmon

A step-by-step guide to how to smoke salmon. From smoked salmon rub and the best wood for smoking salmon to cooking times, internal cooking temperatures, nutritional information, and more.

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