Easy Salt Cured Salmon (Gravlax Recipe)
Homemade fresh salmon gravlax recipe that is cured in salt, sugar, pepper and fresh dill. SO easy to make and simply delicious!
Servings: 10
Calories: 206kcal
Ingredients
- 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
Instructions
- In a small bowl, mix the salt, sugar, peppercorns, dill, and lemon zest to make the cure.
- Use paper towels to pat dry the salmon. Remove any bones and scales on the fish if you come across them. Leave on the skin.
- Line the baking sheet or a 9x13 casserole with foil paper. Lay a sheet of plastic wrap on top of the foil paper.
- Place ½ of the salt cure on the plastic wrap.
- Lay down the salmon, skin side down, on top of the cure.
- Top the salmon with the remaining salt mixture. Make sure the salt cure covers the whole filet in a thin layer. Important to not leave any area of the fish without uncovered. Add on more spices of your choice (optional).
- Leave the fish in the refrigerator to cure for 2 - 3 days. The fish is ready when it is firm all over. When you press down on the fish it will feel more firm like cooked fish and also the color will have changed.
- Unwrap the salmon and remove from the tray ring. Rinse off the salt cure in cold water and pat the salmon dry.
- Place the salmon on a cutting board and with the sharpest knife, slice on a diagonal. Serve with some more fresh dill and lemon slices, or a creamy mustard sauce and crackers. Enjoy!
Nutrition
Serving: 100g | Calories: 206kcal