How to make Gravlax - An amazing salmon recipe - Nordic, cured salmon

Ingredients

• 1.5 kg Salmon Fillet (skin on, fresh, side of salmon)
• 200 g Caster Sugar (plain white caster sugar)
• 200 g Kosher Salt (fine grain, not iodized)
• 1 large Lemon Zest (zest only, no pith)
• 1 tsp Ground Turmeric (for color and subtle flavor)
• 15 g Fresh Dill (roughly half a handful, chopped)
• 50 ml Vodka (neutral spirit, helps with curing)

Instructions

1. Prepare the Salmon

   Inspect the fillet for any pin bones by running your finger along the flesh; remove any you find with tweezers. Pat the salmon dry with kitchen towels.

   Time: PT10M

2. Make the Cure Mixture

   In a mixing bowl combine 200 g caster sugar, 200 g kosher salt, the zest of one lemon, and 1 tsp ground turmeric. Mix until evenly distributed.

   Time: PT5M

3. Layer the Cure

   Spread roughly half of the cure mixture in a shallow dish. Place the salmon skin‑side down on it. Sprinkle the chopped dill over the flesh, drizzle 50 ml vodka, then cover the fish with the remaining cure mixture, pressing gently to ensure full coverage.

   Time: PT5M

4. Cure the Salmon

   Cover the dish tightly with plastic wrap or a lid and place it in the refrigerator. Let it cure for at least 12 hours, ideally 24 hours, up to 36 hours for a firmer texture.

   Time: PT24H

   Temperature: 4°C

5. Rinse and Dry

   Remove the salmon from the fridge, discard the excess cure, and rinse the fillet under cold running water to wash away salt and sugar. Pat dry thoroughly with kitchen towels.

   Time: PT5M

6. Slice Thinly

   Using a razor‑sharp fillet knife, slice the gravlax at a 1‑2 mm thickness, cutting against the grain. Arrange the translucent slices on a serving platter.

   Time: PT10M

7. Serve

   Serve the gravlax with toasted bread, cream cheese, pickled onions, capers, and extra fresh dill if desired. It works beautifully for breakfast, brunch, or as a starter.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g