Salmon Gravlax
This easy salmon gravlax recipe cures previously frozen salmon with fine sea salt, sugar, dill, lemon zest, and black pepper. The result is firm, thinly sliced salmon for appetizers and brunch boards.
Ingredients
- 500 g skinless salmon fillet previously frozen and fully thawed
- 150 g fine sea salt
- 150 g granulated sugar
- 2 tablespoons freshly ground black pepper
- Zest of 1 lemon
- 1 bunch fresh dill
Instructions
- Place the 500 g skinless salmon fillet in a glass dish.
- Sprinkle half of the 150 g fine sea salt, 150 g granulated sugar, and 2 tablespoons freshly ground black pepper over the salmon. Turn the fillet and add the remaining cure, ensuring every side is completely coated.
- Press the zest of 1 lemon gently over all sides of the salmon.
- Arrange the bunch of fresh dill around and over the coated salmon.
- Place the uncovered dish in the refrigerator for 2 hours. Cover it tightly with plastic wrap, then refrigerate for another 24 hours.
- Uncover the cured salmon and gently rub away the excess cure without rinsing it. Leave any small pieces of dill or pepper attached, then pat the salmon dry.
- Slice the salmon thinly across the grain and serve.
Notes
Keep It Refrigerated: I keep the salmon refrigerated throughout the full curing period because gravlax is cured rather than cooked.
Measure the Cure by Weight: Using 150 g each of fine sea salt and sugar keeps the cure quantities accurate and repeatable.
Check the Firmness: After 26 hours, I check that the salmon feels noticeably firmer before removing the cure.
Remove Rather Than Rinse: I gently rub away the excess cure and pat the salmon dry so the dill, lemon, and pepper remain noticeable.
Nutrition
Calories: 330kcal | Carbohydrates: 39g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 69mg | Sodium: 14590mg | Potassium: 658mg | Fiber: 1g | Sugar: 37g | Vitamin A: 86IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1mg
