Description
Salmon gravlax is an easy cured salmon recipe that’s perfect for brunch or any occasion! This Scandinavian-style dish features a clean, balanced flavor achieved by curing high-quality salmon with a blend of salt, sugar, and fresh herbs.
Ingredients
Scale
- 1/2 cup kosher salt
- 1/3 cup granulated sugar
- 1 tablespoon smoked sea salt
- 1 tablespoon brown sugar
- 2 teaspoons lemon zest
- 1 tablespoon black peppercorns (lightly crushed)
- 8 sprigs fresh dill
- 1 teaspoon ground coriander
- 1 lb. high-quality skin-on salmon fillet
Instructions
- Step: Combine the salt, sugar, lemon zest, peppercorns, coriander, and fresh dill in a mixing bowl and toss to combine.
- Step: Find a glass or ceramic dish that fits your salmon and pour 1/3 of the cure into the bottom of the dish.
- Step: Place the salmon on top. Bury the salmon with the remaining cure, ensuring that the dill is arranged both under and on top of the salmon.
- Step: Cover with plastic wrap and transfer to a refrigerator for 2 days, up to 3 days (or as little as 24 hours for a lighter cure).
- Step: After 2-3 days, remove the salmon from the cure and rinse the excess off the salmon with cold water. Pat very dry with paper towels.
- Step: Using a sharp, flexible knife, thinly slice the salmon away from the skin. Serve immediately.
Notes
Store the sliced salmon in an airtight container in the refrigerator for up to 1 day for best quality. Always use the highest quality fresh salmon available for curing.
- Prep Time: PT5M
- Cook Time: PT0M
- Category: Main Dishes
- Method: Curing
- Cuisine: Scandinavian
Nutrition
- Serving Size: 2 oz
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 670 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: salmon, gravlax, cured salmon, brunch, appetizer