Gravlax 48 Hours Later July 21, 2016 / 0 Comments Gravlax: After about 48 hours curing. I would cure just a little longer for a firmer texture. Pretty good second try Please ShareShareShare on TumblrTweetEmail Category : Food, Kitchen Notes, Recipe Testing Tags : gravlax, salmon, salt, Yukon River Write a Reply or Comment Cancel reply Your email address will not be published. Required fields are marked * Comment Name * Email * Website Notify me of follow-up comments by email. Notify me of new posts by email.