Homemade Gravlax Salmon
A classic Nordic-style cured salmon that is elegant, easy to prepare, and perfect for brunch or appetizers.
Ingredients
- •1 lb (450g) fresh salmon fillet, skin-on and pin-boned
- •1/4 cup (50g) granulated sugar
- •1/4 cup (75g) kosher salt
- •1 tablespoon (5g) cracked black peppercorns
- •1 large bunch fresh dill, roughly chopped
Instructions
- 1
Rinse the salmon fillet under cold water and pat it thoroughly dry with paper towels.
- 2
In a small bowl, mix together the sugar, kosher salt, and cracked black peppercorns.
- 3
Spread half of the dill on the bottom of a shallow glass or ceramic dish.
- 4
Place the salmon skin-side down on the dill and rub the sugar-salt mixture evenly over the flesh side of the fish.
- 5
Cover the top of the salmon with the remaining fresh dill.
- 6
Cover the dish tightly with plastic wrap and place a heavy object, such as a few cans of beans, on top of the salmon to press it down.
- 7
Refrigerate for at least 24 hours, or up to 48 hours for a firmer texture, turning the fillet once halfway through the curing process.
- 8
Remove the salmon from the dish, scrape off the dill and excess cure, and pat dry.
- 9
Slice the salmon thinly on a bias against the grain before serving.
💡 Chef tips
- Always use the freshest, highest-quality sushi-grade salmon available since the fish is being cured rather than cooked with heat.
- The gravlax can be stored in the refrigerator, tightly wrapped, for up to 5 days after the initial curing period.
- For a variation, add a tablespoon of crushed juniper berries or a splash of aquavit or gin to the cure mixture for extra depth of flavor.
✅ How it should turn out
The finished gravlax should have a firm, translucent texture with a vibrant orange color, smelling fresh and herbaceous with a perfect balance of salty and sweet flavors.