Easy at Home Cured SALMON (Gravlox)

Ingredients

• 1 kg Blue‑House Salmon Fillet (skin on, pin‑bones removed, high‑quality sustainable Atlantic salmon)
• 2 tablespoons Kosher Salt (coarse, non‑iodized)
• 2 tablespoons Granulated Sugar (white granulated)
• 1 tablespoon Lemon Zest (zest of one large lemon, no white pith)
• 4 Kumquats (thinly sliced, seeds removed)
• 2 tablespoons Fresh Dill (finely chopped)
• 1 tablespoon Fresh Parsley (finely chopped)

Instructions

1. Prepare the Cure

   In a mixing bowl combine kosher salt, granulated sugar, lemon zest, chopped dill, and chopped parsley. Mix until evenly distributed.

   Time: PT5M

2. Lay Out the Salmon

   Place the salmon fillet skin‑side down on the large sheet tray. Pat it dry with paper towels.

   Time: PT3M

3. Apply the Cure

   Evenly spread the cure mixture over the flesh side of the salmon, pressing gently to adhere. Then distribute the sliced kumquats on top of the cure.

   Time: PT5M

4. Wrap and Weight Down

   Cover the salmon tightly with plastic wrap, then poke a few small holes in the wrap to allow excess liquid to escape. Place a heavy plate or a filled can on top to press the fish.

   Time: PT2M

5. Cure in the Refrigerator

   Transfer the tray to the refrigerator (≤4 °C) and let the salmon cure for three full days, turning the weight once after the first 24 hours.

   Time: PT72H

   Temperature: 4°C

6. Rinse and Dry

   After three days, remove the weight and plastic wrap. Rinse the salmon under cold running water to wash away the cure, then pat completely dry with paper towels.

   Time: PT5M

7. Slice and Serve

   Using a long, sharp knife, slice the gravlax at a slight angle into thin ribbons (about 2‑3 mm thick). Arrange on a platter with extra kumquat slices or serve on rye bread with mustard‑dill sauce.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g