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How To Make Salmon Gravlax
How To Make Salmon Gravlax
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Prep Time:
15 minutes
Total Time:
2895 minutes
Create impressive homemade gravlax using our recipe - quick prep, two-day fridge cure. Elevate your brunch or dinner party!
Ingredients:
  • 2 center-cut pieces (1 pound each) skin-on boneless salmon, both cut from the wide, thick end of a fillet
  • 1/4 cup kosher salt
  • 2 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon fennel seeds, crushed
  • 1 bunch fresh dill sprigs, cut into 2-inch pieces
  • 1/2 red onion, finely chopped, to garnish
  • 1/4 cup capers, to garnish
  • 1 lemon, cut into wedges, to garnish
  • Extra dill, to garnish
Instructions:
  • Debone the salmon: Place the salmon flesh side up on a cutting board and carefully remove any pin bones using tweezers, a strawberry huller, or another pincher.
  • Prepare the curing mixture by thoroughly combining salt, brown sugar, granulated sugar, and fennel seeds in a bowl.
  • Prepare the curing mixture by sprinkling half of it down the center of a 12-inch glass or ceramic baking dish, then top with some dill. Place one piece of salmon, skin side down, on top of the salt mixture. Sprinkle the remaining half of the curing mixture and dill over the salmon flesh, pressing gently to adhere.
  • Place the second piece of salmon, skin side up, on top of the first piece with the thicker part of the top piece aligned over the thinner part of the bottom piece to create a flat, even rectangle. Sprinkle the remaining salt mixture and dill evenly over the top.
  • Cover the salmon with plastic wrap, then place a smaller baking dish on top and weigh it down with heavy cans or a garden brick.
  • After 24 hours, flip the fish so the top piece becomes the bottom to ensure even curing. Refrigerate and cure for a total of 2 days.
  • Before serving, gently remove the fish from the baking dish, noting any liquid accumulation. Rinse the fish thoroughly under cold water, using your fingers to remove the curing mixture. Pat the fish dry with paper towels.
  • Slice the gravlax: Place a piece of fish, skin side down, on a cutting board. Use a sharp knife to slice it thinly on a diagonal. Repeat with the second piece.
  • To serve the gravlax, artfully arrange the slices on a platter, allowing them to overlap and curl gracefully as you place them. Sprinkle with red onion, capers, and the rest of the dill, then garnish with a zesty lemon. Enjoy any leftovers within a week.

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