Salmon Gravlax
4 August, 2024
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Salmon gravlax
Raw salmon cured with a mixture of salt, sugar, and dill, often served with mustard sauce and bread.
Ingredients
- 1 pound fresh salmon fillet skin-on, preferably wild-caught
- 1/4 cup coarse sea salt or kosher salt
- 1/4 cup granulated sugar
- 1 tablespoon freshly ground black pepper
- 1 bunch fresh dill roughly chopped
- Zest of 1 lemon optional
- Zest of 1 orange optional
- 2 tablespoons vodka or aquavit
Instructions
Prepare the Salmon:
- Check the salmon fillet for any remaining pin bones and remove them with tweezers.
- Pat the salmon dry with paper towels.
Mix the Cure:
- In a bowl, combine the salt, sugar, black pepper, and lemon and orange zest (if using).
Prepare the Curing Mixture:
- Place a large piece of plastic wrap on a baking sheet.
- Sprinkle half of the chopped dill over the plastic wrap.
- Place the salmon fillet, skin-side down, on top of the dill.
- Sprinkle the vodka or aquavit over the salmon (if using).
- Cover the salmon evenly with the salt-sugar mixture, pressing it into the flesh.
- Top the salmon with the remaining dill.
Wrap and Refrigerate:
- Wrap the salmon tightly with the plastic wrap.
- Place a second baking sheet or a large plate on top of the wrapped salmon and weigh it down with something heavy, such as cans or a small skillet.
- Refrigerate for 24 to 48 hours, depending on how cured you want the salmon. Flip the salmon every 12 hours, redistributing the curing mixture as needed.
Unwrap and Rinse:
- After curing, unwrap the salmon and rinse it under cold water to remove the curing mixture.
- Pat the salmon dry with paper towels.
Slice and Serve:
- Place the salmon skin-side down on a cutting board.
- Using a sharp knife, slice the salmon thinly at an angle, leaving the skin behind.
- Serve the gravlax slices with mustard sauce, rye bread, bagels, cream cheese, capers, or your preferred accompaniments.
Tips:
- The curing time can be adjusted based on your preference for the texture and saltiness of the gravlax. A longer curing time will result in a firmer, saltier gravlax.
- Ensure the salmon is fresh and of high quality, as it will be consumed raw.
- Gravlax can be stored in the refrigerator for up to a week after curing.
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