Salmon Gravlax Recipe in 4 Ways

Ingredients

• 4 pieces Sushi‑Grade Salmon (Each piece about 1.5 lb, skin on, pin bones removed)
• 2.75 cups Kosher Salt (Divided among the four cures)
• 0.75 cup Brown Sugar (For the citrus dry brine)
• 0.125 cup White Sugar (2 tbsp for dill dry brine, plus 2 tbsp for lemon‑caper wet brine)
• 2 tablespoons Ground Black Pepper (Divided between dry brines)
• 2 pieces Grapefruit (Zest only, use microplane)
• 2 pieces Lemon (Zest of one for dry brine, zest and juice of one for wet brine)
• 3 bunches Fresh Dill (One bunch for dill dry brine, one bunch finely chopped for gin wet brine, one bunch chopped for lemon‑caper wet brine)
• 1 medium Beet (Peeled and finely grated for dill dry brine)
• 2 tablespoons Dry Gin (For gin & mustard wet brine)
• 2 tablespoons Whole Grain Mustard (For gin & mustard wet brine)
• 2 tablespoons Honey (For gin & mustard wet brine)
• 1 tablespoon Juniper Berries (Crushed, for gin & mustard wet brine)
• 0.25 cup Capers (Chopped, for lemon‑caper wet brine)
• 2 tablespoons Olive Oil (For lemon‑caper wet brine)
• 1 small Shallot (Finely chopped, for lemon‑caper wet brine)

Instructions

1. Prepare Citrus Zests and Beet

   Zest the two grapefruits, zest one lemon, zest another lemon (for the lemon‑caper brine) and juice the second lemon. Peel the beet and grate it very finely.

   Time: PT10M

2. Mix the Four Cures

   In separate bowls combine the ingredients for each cure: • Citrus Dry Brine – grapefruit zest, lemon zest, 1 cup kosher salt, 3/4 cup brown sugar, 1 tbsp ground pepper. • Dill Dry Brine – 1 bunch dill, 3 tbsp kosher salt, 2 tbsp white sugar, 1 tbsp ground pepper, grated beet. • Gin & Mustard Wet Brine – 2 tbsp dry gin, 3/4 cup kosher salt, 1/2 cup sugar, 2 tbsp whole‑grain mustard, 2 tbsp honey, 1 bunch dill (chopped), 1 tbsp crushed juniper berries. • Lemon‑Caper Wet Brine – lemon zest, lemon juice, 1/4 cup chopped capers, 2 tbsp olive oil, 2 tbsp sugar, 3 tbsp kosher salt, 1 tbsp black pepper, 1 finely chopped shallot, 1 bunch dill (chopped).

   Time: PT5M

3. Rinse and Pat Dry the Salmon

   Rinse each salmon piece under cold running water for about 10 seconds, then pat completely dry with paper towels.

   Time: PT5M

4. Apply Cures and Bag

   Place each salmon piece in its own large zip‑top bag. Generously coat the flesh side with the corresponding cure, making sure every square inch is covered. Seal the bag, removing as much air as possible.

   Time: PT5M

5. Weight and Refrigerate

   Place the sealed bags in a shallow container. Put a small plate or weight on top of each bag to press out excess liquid. Refrigerate at 4 °C (40 °F). For dry‑brine gravlax, flip the bags and discard any liquid daily; for wet‑brine gravlax, simply massage the bag each day.

   Time: PT0M

   Temperature: 4°C

6. Rinse, Dry, and Slice

   After three days, remove each salmon from its bag, rinse under cold water to wash off excess cure, and pat dry with paper towels. Using a very sharp thin‑blade slicing knife, cut the salmon into thin, uniform slices (about 1‑2 mm thick).

   Time: PT10M

7. Serve

   Arrange slices on toasted bagels spread with cream cheese, add thinly sliced red onion, capers, and garnish with fresh dill. Enjoy immediately or store as directed.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

22 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g