Homemade cured salmon - Gravlax
Do you know what Gravlax is? It is cured salmon. I know, it sounds scientific, but I promise it is very easy to make at home.
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Equipment
- cutting board and chef's knife
- plastic wrap
- measuring cups and spoons
- mixing bowl
- dish to store the salmon during the curing process
- Mortar and Pestle or Spice Grinder
- Zester or Microplane
- paper towels
Ingredients
- 1 lb fresh salmon fillet skin on
- 8 oz kosher salt coarse grind
- 2 tbsp sugar
- 2 tbsp peppercorns crushed
- 1 bunch of dill
- 1 tbsp juniper berries
- 1 tbsp lemon zest
Instructions
- Prepare the cure. In a bowl, mix the salt, sugar, dill, lemon zest and crushed peppercorns. If you’re feeling adventurous, add a splash of gin or aquavit.
- Place a piece of plastic wrap on a flat surface. Apply even layer of the cure.
- Place the salmon fillet skin-side down on top of the cure. Evenly coat the top of the fish with the curing mixture. You can additionally top it with more chopped dill.
- Tightly wrap the salmon in the plastic wrap, ensuring all the curing mixture stays in contact with the fish. Place the wrapped salmon in a dish or baking tray.
- Place a weight (like a heavy baking dish or cans) on top of the salmon to press it down. Refrigerate for 24-48 hours, turning the fish over halfway through the curing time to ensure even flavor distribution.
- After curing is done, unwrap the salmon and gently rinse off the curing mixture under cold water. Pat dry with paper towels.
- Using a sharp knife, slice the gravlax thinly at an angle and serve cold.
Notes
Use Fresh Dill - it is crucial for authentic gravlax flavor. Avoid using dried dill if possible, as it lacks the vibrancy and aroma of fresh dill.
Evenly Distribute the Cure - make sure the salt, sugar, and spice mixture is evenly distributed over the entire surface of the salmon.
Wrap Tightly - wrap the salmon tightly in plastic wrap to keep the curing mixture in contact with the fish and prevent air exposure.
Turn the Salmon - flip the salmon halfway through the curing process. This ensures even distribution of flavors and cures the salmon uniformly.
Nutrition
Serving: 4ozCalories: 104kcalCarbohydrates: 5gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 11.013mgPotassium: 316mgFiber: 1gSugar: 3gVitamin A: 46IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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