HOMEMADE GRAVLAX

Ingredients

• 2 lb Fresh Salmon Fillet (skin on, pin bones removed)
• 2 Tbsp Coarse Kosher Salt (for curing, not table salt)
• 1 Tbsp Granulated Sugar (balances the salt)
• 1 tsp Black Peppercorns (freshly cracked)
• 1 bunch Fresh Dill (roughly chopped, stems removed)
• 2 Tbsp Vodka (optional) (adds subtle flavor, optional)

Instructions

1. Prepare the Cure Mix

   In a mixing bowl combine the coarse kosher salt, granulated sugar, cracked black pepper, and half of the chopped dill. Stir until evenly mixed.

   Time: PT10M

2. Dry the Salmon

   Pat the salmon fillet dry with paper towels to remove surface moisture.

   Time: PT5M

3. Coat the Salmon

   Lay the salmon skin‑side down on the baking sheet. Evenly spread the cure mixture over the flesh, pressing gently to adhere. Sprinkle the remaining fresh dill on top.

   Time: PT5M

4. Wrap and Weight

   Wrap the salmon tightly in plastic wrap, then place another sheet of plastic wrap on top and press down with a light weight (e.g., a small pan or a few canned goods).

   Time: PT5M

5. Cure in the Refrigerator

   Transfer the wrapped salmon to the refrigerator and let it cure for 12–24 hours. The longer the cure, the firmer and more flavorful the gravlax will be.

   Time: PT12H

   Temperature: 4°C

6. Finish and Slice

   Remove the salmon from the fridge, unwrap, and gently brush off excess cure. Rinse quickly under cold water and pat dry. Slice the gravlax thinly at a slight angle, using a sharp knife.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

20g

Carbohydrates

2g

Fat

13g

Fiber

0g