– 2- pound fresh sashimi grade wild caught salmon – 1 cup of coarse sea salt – 1 cup of sugar I used light brown sugar – 1 Tablespoon of crushed whole peppercorns – ¼ cup of fresh dill leaves – zest of 1 lemon – Serve with fresh lemon fresh dill, toasted baguette slices, crackers, bagels, cream cheeses, and vegetables
Cook time: 0 min
Top tips to make the best salt cured salmon – Since the fish is not cooked (it’s cured), it’s best to buy sashimi grade salmon. – Important to check the salmon for any bones and remove them. If you buy the salmon at a fish market, ask the fish monger to do it for you. – Look for the best quality salmon, as it will have the most flavorful result. – Remove any scales on top of the fish, as that will prevent the salt cure from penetrating the fish. Leave the skin on so it does not get too salty. – Sea salt (coarse or fine) or rock salt is best to cure the fish. Table salt will make the cured fish very salty.
How long does homemade gravlax stay fresh? Here is a guide and it depends on how long you cured the salmond. If you did a light cure of 24 hours, keep the fish for maximum of 36 hours. Medium cured salmon (36 – 48 hour cure) will stay fresh for up to 2 days. Hard cured salmon (3 day cure) will stay fresh for up to 5 days.
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