Classic Salmon Gravlax
A delightful homemade gravlax that's perfect as a cured salmon appetizer or for holiday seafood gatherings. This easy recipe captures the essence of traditional Scandinavian curing methods to create a flavorful and elegant dish.
Equipment
- 1 plastic wrap
- 1 mixing bowl small
- 1 sharp knife
Ingredients
Gravlax Ingredients
- 2 pounds fresh salmon fillet skin-on
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1 bunch fresh dill chopped
Optional Enhancements
- Zest of 1 lemon
- 1 tablespoon crushed black peppercorns
Instructions
Preparation
- Rinse the salmon under cold water and pat it dry with paper towels. Check for any bones and remove them with tweezers.
- In a small bowl, combine the salt, sugar, and any optional ingredients like lemon zest or peppercorns.
- Place the salmon on a piece of plastic wrap. Evenly spread the cure mixture over the salmon, then cover with chopped dill.
- Wrap the salmon tightly in plastic wrap, ensuring no air pockets. Place in a dish and weigh down with a heavy object to ensure proper curing.
Serving
- After curing for at least 24 hours, unwrap the salmon and rinse off the cure under cold water. Pat dry with paper towels.
- Using a sharp knife, slice the salmon thinly at an angle. Serve with rye bread, mustard sauce, or as desired.
Storage
- Store leftover gravlax wrapped in plastic in the refrigerator for up to 5 days. For longer storage, freeze in an airtight container for up to 1 month.
Notes
Pro Tips: Choose the freshest salmon available for best results. Allow ample curing time for maximum flavor.
Ingredient Substitutions: Use any fresh herbs like cilantro or basil as an alternative to dill.
How to Serve: Serve with mustard sauce, pickled onions, and capers for added flavor.
Storage & Freshness: Keep refrigerated and consume within 5 days for best freshness.
Make-Ahead Tips: Prepare the gravlax up to 3 days in advance to allow flavors to develop fully.
Ingredient Substitutions: Use any fresh herbs like cilantro or basil as an alternative to dill.
How to Serve: Serve with mustard sauce, pickled onions, and capers for added flavor.
Storage & Freshness: Keep refrigerated and consume within 5 days for best freshness.
Make-Ahead Tips: Prepare the gravlax up to 3 days in advance to allow flavors to develop fully.