Gravlax (Cured Salmon)

Ingredients

• 1.5 pound Salmon Fillet, skin on (fresh, preferably wild‑caught; skin left on for flavor)
• 2 tablespoons Kosher Salt (coarse, for curing)
• 2 tablespoons Granulated Sugar (balances the salt)
• 1 teaspoon White Peppercorns (crushed; adds subtle heat)
• 1/4 cup Fresh Dill (roughly chopped; does not need to be fine)
• 1 teaspoon Lime Zest (fresh zest only; adds citrus brightness)
• 2 tablespoons Aquavit (or Gin/Vodka) (optional; adds Scandinavian flavor)
• 1/4 cup Beetroot, cooked and grated (optional; for vibrant pink‑orange color)

Instructions

1. Prepare the Cure

   In a mixing bowl combine kosher salt, granulated sugar, and crushed white peppercorns; stir until evenly mixed.

   Time: PT5M

2. Score the Salmon Skin

   Place the salmon skin‑side down on a cutting board and make shallow slits (about 1/4 inch deep) across the skin in a crosshatch pattern; this allows the cure to penetrate the flesh.

   Time: PT5M

3. Layer the Cure and Aromatics

   Lay half of the cure mixture on a sheet of plastic wrap large enough to wrap the fillet. Place the salmon on top, skin side down. Sprinkle the remaining cure over the flesh, then add the chopped dill, lime zest, and, if using, drizzle the aquavit. Finally, spread the grated beet (if using) over the top for color.

   Time: PT8M

4. Wrap and Refrigerate

   Wrap the salmon tightly in the plastic wrap, ensuring no air pockets. Place the wrapped fillet in a shallow dish or on a tray and refrigerate for 48–72 hours.

   Time: PT2M

   Temperature: 4°C

5. Check Firmness and Finish Curing

   After 2 days, gently press the salmon; it should feel firm but still slightly pliable. If you prefer a firmer texture, continue curing up to 3 days.

   Time: PT0M

6. Rinse and Dry

   Unwrap the salmon, discard the excess cure, and rinse the fillet quickly under cold water to remove residual salt. Pat dry with paper towels.

   Time: PT3M

7. Slice Thinly

   Using the sharp chef’s knife, slice the gravlax at a slight angle into 1/8‑inch thin slices.

   Time: PT5M

8. Serve

   Arrange the slices on crostini or a platter, optionally topping each with a dollop of crème fraîche and a sprig of dill.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

20g

Carbohydrates

5g

Fat

12g

Fiber

0g