Homemade Salmon Gravlax Recipe
User Reviews
5
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Prep Time
10 mins
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Additional Time
1 d
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Total Time
1 d 10 mins
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Servings
16
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Calories
131 kcal
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Cuisine
American, Scandinavian
Homemade Salmon Gravlax Recipe
Description
Homemade Salmon Gravlax involves curing a fresh, skin-on side of sashimi-grade salmon using a coarse salt and sugar blend combined with cracked peppercorns, fresh dill, and lemon zest. The salmon is coated on all sides with this mixture and tightly wrapped to cure in the refrigerator for two days. Curing draws moisture out and intensifies the salmon's flavor while preserving its silky texture. After curing, the salmon is rinsed thoroughly and thinly sliced on the bias to serve.
The flavor balances the saltiness of the cure with the sweetness from sugar and brightness from fresh dill and lemon zest. The texture becomes tender yet firm enough to slice thinly. Gravlax is typically served cold as an appetizer or part of a brunch spread alongside bagels, crackers, cream cheese, and fresh vegetables.
The recipe notes include tips for storage, suggesting wrapping the gravlax tightly and refrigerating for up to two weeks, or freezing up to two months. Keeping gravlax whole and slicing just before serving helps preserve freshness. Variations to the cure can include adding spices such as cumin, turmeric, fennel, celery seeds, or coriander to customize the flavor.
Ingredients
- 1 cup sea salt coarse
- 1 cup granulated sugar
- 1 tablespoon whole peppercorns crushed
- ¼ cup dill fresh leaves
- lemon zest of 1
- 2- pound salmon side, fresh, sashimi grade, skin-on, wild caught
- crackers bagels, breads, cream cheeses and vegetables, assorted
Instructions
- In a large bowl, mix together the salt, sugar, peppercorns, dill, and lemon zest until combined.
- Next, lay half of it down and spread it out to the size of the salmon side on a large sheet of plastic wrap.
- Next, place the salmon skin side down onto the seasoning mixture and then cover the salmon with the remaining half of the seasonings.
- Wrap the salmon completely with the plastic and place it in a pan.
- Let it cure in the refrigerator for 48 hours.
- Remove the plastic and rinse very well with cold water.
- Thinly slice the gravlax on a bias using a slicing knife, then garnish with fresh dill leaves, slice things, and serve with assorted accompaniments.
Notes
- Prepare the gravlax up to 2 days in advance to allow flavors to develop.
- Store wrapped tightly under 40°F and consume within 2 weeks refrigerated or freeze up to 2 months.
- Keep the salmon whole during storage and slice just before serving for best freshness.
- Customize the cure by adding spices like cumin, turmeric, fennel, celery seeds, or coriander if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 7099mg | 296% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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