Gravlax Scandinavian Cured Salmon
Jump to recipeIngredients
- 2 lbs fresh salmon fillet, skin-on, pin bones removed
- 1/2 cup coarse sea salt
- 1/2 cup granulated sugar
- 2 tablespoons white peppercorns, coarsely crushed
- 1 large bunch fresh dill, roughly chopped
- 2 tablespoons aquavit or vodka (optional)
- Zest of 1 lemon
Instructions
- 1
Pat salmon completely dry with paper towels. Check for any remaining pin bones and remove with tweezers.
- 2
In a bowl, combine salt, sugar, crushed peppercorns, and lemon zest to create the curing mixture.
- 3
Lay out a large piece of plastic wrap on a baking sheet. Spread half the dill in the center.
- 4
Rub the salmon flesh with aquavit if using. Place salmon skin-side down on the dill bed.
- 5
Pack the salt mixture evenly over the flesh side of the salmon, pressing gently to adhere.
- 6
Top with remaining dill, then wrap tightly in plastic wrap, ensuring no air pockets remain.
- 7
Place a second baking sheet on top and weigh down with cans or heavy books.
- 8
Refrigerate for 48-72 hours, flipping the salmon every 12 hours and draining accumulated liquid.
- 9
Unwrap salmon and scrape off the curing mixture and dill using the back of a knife.
- 10
Pat dry and slice thinly on the bias with a sharp knife, leaving the skin behind.
- 11
Serve immediately on dark bread with mustard sauce, or wrap tightly and refrigerate up to 1 week.
- 12
"title": "Gravlax Scandinavian Cured Salmon",
- 13
"total_time": "30 minutes",
- 14
"prep_time": "30 minutes",