Homemade Gravlax (cured salmon)
Gravlax is so easy to make! Using a fresh salmon fillet that's been cured with sugar, salt, and dill, you can create a seriously tasty, slightly sweet, and herb-infused fish to use in appetizers, quiche and sandwiches.
Servings 4 servings
Ingredients
- 1 pound fresh salmon fillet skinless, boneless
- 3 tablespoons rock salt
- 2 tablespoons dark brown sugar
- 3 tablespoons dried or fresh dill
- ⅓ teaspoon black pepper
- ⅓ teaspoon white pepper
Instructions
- Place all the ingredients except the salmon in a bowl - dill (or a mixture of herbs and dill), salt, sugar and spices. Stir to combine.
- Cover a plastic food container or deep bowl large enough to comfortably hold the salmon with plastic wrap. Place the salmon in it and top with the salt mixture.
- Make several punctures in the film and place a small flat press on top. It can be another dish or board that fits. Fill or top it with unopened cans or packets or something similar. I use a metal pan and fill it with unopened rice or bean packages.
- Cover the salmon with plastic wrap and refrigerate for 48 hours.
- After two days, take out the salmon from the fridge, remove the wrap and salt mixture and carefully wash the fish under tap water. Dry it carefully with paper towels.
- Slice thinly and serve with lemon wedges, chopped dill, sour cream and brown bread. Use it for bagels and open-faced sandwiches.
- Store salmon in a container in the refrigerator for no more than 2-3 days.
Notes
Salmon with skin: you can use it just like the skinless one. Place it skin side down before covering it with the salt mixture.
Storage: wrap gravlax tightly in plastic wrap or vacuum-sealed in the refrigerator for up to one week. For longer storage, freeze it wrapped and in a well-sealed container for up to three months. Thaw in the refrigerator before consumption.
