Cured Salmon Gravlax (it's so easy!)
User Reviews
5
Cured Salmon Gravlax (it's so easy!)
Description
This Gravlax recipe starts by coarsely crushing white peppercorns, then combining them with rock salt, sugar, and fresh chopped dill. The salmon fillet, skin on and bones removed, is layered between the curing mixture and refrigerated under weights for about 36 hours, turning periodically for even curing. After curing, the salmon is rinsed and patted dry, resulting in a firm yet moist texture with a mild salty-sweet flavor balanced by the herbal dill and peppercorn notes.
Serving the gravlax with rye bread or plain crackers and a mustard cream sauce made from heavy cream, Dijon mustard, mustard powder, salt, and pepper completes the dish. Garnishing with additional fresh dill and lemon wedges adds freshness and brightness.
The curing time and type of salt influence the texture and salt intensity, with rock salt recommended for an even medium cure at 36 hours. White pepper is preferred for a milder, less visually speckled finish. The recipe is designed for sashimi-grade salmon, ensuring safety and quality for this uncooked preparation. Leftover gravlax keeps refrigerated for up to three days, and smaller salmon fillets require adjusted salt and sugar ratios for best results.
Ingredients
- 1 tbsp white peppercorn whole
- 1 cup dill fresh, roughly chopped, about 1 big bunch
- 250g / 8 oz rock salt
- 250g / 8 oz white sugar
- 1 kg / 2 lb salmon sashimi-grade, bones removed, skin on
Mustard Cream Sauce
- 1/2 cup / 125 ml heavy cream thickened cream
- 1/3 cup Dijon mustard or hot mustard
- 2 tsp mustard powder
- salt
- black pepper
To Serve
- rye bread slices, or other bread or crackers
- lemon wedges
- 1/4 cup dill fresh, roughly chopped, for garnish
Instructions
- Crush peppercorns with the side of a knife (or roughly grind using mortar and pestle).
- Combine peppercorns with salt, sugar and dill.
- Place 2 large pieces of cling wrap on a work surface, slightly overlapping. Spread half the salt mixture in the shape of the salmon.
- Place salmon on salt, skin side down. Top with remaining salt mixture.
- Wrap with cling wrap. Place in a large dish. Top with something flat (like small cutting board) then 3 x 400g / 14oz cans ("Weights").
- Refrigerate for 12 hours. There will be liquid in the dish. Turn salmon over (will be gloopy/wet)), then replace Weights and return to fridge. After another 12 hours, turn salmon over again, replace Weights. After another 12 hours, remove salmon from fridge. 36 hours total for Medium Cure - Perfect Gravlax to my taste (See Note 2 for description and more curing times).
- Unwrap salmon, scrape off salt then rinse. Pat dry. If time permits, return to the fridge for 3 - 12 hours uncovered (dries surface better, lets salt "settle" and permeate through flesh more evenly).
- Sprinkle over the 1/4 cup extra dill - for garnish and flavour.
- Slice thinly on an angle, do not cut through skin (i.e. don't eat skin). Serve with toasted bread, Mustard Sauce, extra dill and lemon wedges.
!Mustard Sauce
- Mix ingredients, making sure to season with salt and pepper. It should taste like a creamy mustard - a touch of tartness, but mostly to add moisture to the dish. You can add lemon juice and/or zest if you wish - I like to serve with wedges so people can adjust to their taste.
Notes
- Use white peppercorns for a milder heat and a cleaner appearance without black specks; if using ground pepper, increase to 2 teaspoons.
- Rock salt is preferred for an even medium cure in 36 hours; avoid table and iodised salts to prevent excessive saltiness or discoloration.
- Maintain proper salt and sugar balance to control curing intensity without over-sweetening.
- Ensure using sashimi-grade salmon with skin on for optimal curing and slicing.
- Smaller fillets need proportionally more salt and sugar to cover surface area; avoid fillets under 300g to prevent overly salty results.
- Serve with rye bread or crackers and mustard cream sauce; lemon zest may be added to the cure if desired.
- Refrigerate leftovers in an airtight container and consume within three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 206cal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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