Graved salmon: Curing without smoke – and when to smoke?
Graved salmon is the smokeless sister of smoked salmon: the fillet is 'buried' with salt, sugar (about 3:2), pepper and plenty of dill, weighed down and cured in the fridge for 48 hours – turn, rinse, done. The name comes from the Old Norse for 'buried': in the past, the salmon matured in earth pits, today in the fridge. It remains raw, however – which is why the freezing rule and cold chain apply just as they do for cold smoke.
Last updated: 23 July 2026 · Author: Michael Vering, Beelonia GmbH
Reading tip: If you want to add smoke after your graved success: The Smoked salmon weekend uses the same curing base – plus pellicle and cold smoke.
The recipe: 48 hours to a classic
- Preparation: Pat the side of salmon dry (previously frozen for 24 h at −20 °C, thawed), remove pin bones.
- Curing: Rub in 60 g salt + 40 g sugar + crushed pepper, cover thickly with dill.
- Weighing down: Place in foil or a container, put a board on top, add weight (e.g. two tins) – the pressure helps draw out the water.
- Turning: Turn after 24 h, pour off the escaped brine; after a total of 48 h, rinse and pat dry.
- Serving: Cut into thin diagonal slices off the skin – classically served with a honey, mustard and dill sauce.
The family logic of the three salmon classics: Graved = cured, raw. Smoked salmon = cured + cold smoked, raw. Hot smoked salmon = hot smoked, cooked. If you master graved, you have learned two thirds of smoked salmon – only the pellicle drying and cold smoking process are missing. This is exactly why graved is the ideal entry-level project for the cold smoke winter: first learn to cure, then retrofit smoke.
Safety when eating raw: Freezing rule (−20 °C/24 h against parasites), continuous cooling at 0–4 °C, consumption within a few days – and pregnant women, the elderly and immunocompromised people should avoid raw salmon. Curing does not replace refrigeration.
Frequently asked questions about graved salmon
Which salmon is suitable?
Fresh farmed salmon sides with skin in sushi-grade quality – or frozen goods that already meet the freezing rule. The skin keeps the fillet in shape when slicing.
Can I vary the cure?
Salt, sugar and dill remain the classic – popular variations include beetroot (colour), gin/juniper or citrus zest. The salt and sugar framework remains untouched, as it provides the safety.
How long does graved salmon keep?
Like cold smoked goods: chilled for a few days, longer as a whole piece than sliced. The time limits are in the Shelf life table.
Reading tip: The science of curing – salt and sugar schools and the equilibrium method – is explored in depth in the Smoked salmon chapter.
Cure today, smoke tomorrow
From the graved introduction to the cold smoke project – with technology from Beelonia GmbH. From Beelen since 1880.
Sources and technical basis: Cold fish dossier (graved process: weigh down, 24–72 h, turn 1×; safety minimum 4–5 % salt; freezing requirement EU Reg 853/2004; differentiation of the three salmon relatives).
