How to Make Gravlax (Cured Salmon)
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Prep Time
15 mins
-
Curing Time
2 d
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Total Time
2 d 15 mins
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Servings
12
-
Calories
205 kcal
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Course
Breakfast
How to Make Gravlax (Cured Salmon)
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My modern take on gravlax uses a unique mix of spices for bold flavor and beets for stunning color. An easy, no-smoke recipe for cured salmon!
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Ingredients
- 3 pound salmon filet skin-on
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 1 1/4 cups kosher salt
- 1/2 cup sugar
- 2 teaspoons finely grated lemon zest
- 2 teaspoons finely grated orange zest
- 2 medium beets grated
Instructions
- In a small skillet over medium heat toast the peppercorns, coriander seeds, cumin seeds and fennel seeds until very fragrant, about 3 minutes. Let cool, then finely grind in spice grinder or with mortar and pestle.
- Transfer to a small bowl and mix with kosher salt, sugar, citrus zest and grated beets. Set aside.
- Rinse salmon with cold water and pat dry salmon with paper towels. Using needle nose pliers, remove any pin bones you may feel by running your hand over salmon. Pull and discard.
- Lay 2 sheets of plastic wrap on counter, slightly overlapping. Spread half the beet salt cure down and then lay salmon, skin side down, on top. Pack remaining beet salt cure on top, pressing to adhere. Bring up the sides of the plastic wrap and wrap around the fish. Wrap once more to secure and seal completely.
- Place wrapped salmon in a deep dish or rimmed baking tray. Set another smaller dish on top of salmon and weight it down with cans, bricks or something heavy.
- Place in the refrigerator for at least 2 days, or up to 5 days to cure.
- Unwrap salmon and rinse under cool running water, running hand and fingers over salmon to remove caked beet salt cure and spices. Pat dry with paper towels.
- Transfer salmon to cutting board, skin side down. Using a very sharp knife, thinly slice holding the blade at a diagonal.
- Serve with these optional ideas: pumpernickel bread, toasted bagels, cream cheese, capers, chopped or thinly sliced red onions, sliced tomatoes and or dill sprigs or sprouted greens.
Notes
- Wrap and refrigerate leftovers, will keep for a week. If you made this recipe with fresh (not frozen) salmon, you can tightly seal slices or filets with plastic wrap and freeze for up to two months.
Nutrition Information
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Calories
205kcal
(10%)
Carbohydrates
11g
(4%)
Protein
23g
(46%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Cholesterol
62mg
(21%)
Sodium
11851mg
(494%)
Potassium
629mg
(18%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
60IU
(1%)
Vitamin C
2mg
(2%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 11851mg | 494% |
| Potassium | 629mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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