GRAVLAX / GRAVLOX ( Cured Salmon ) - HOW TO MAKE EASY HOMEMADE GRAVLAX / GRAVLOX - 2021 Version

Ingredients

• 1 kg Salmon Fillet (Skin on, fresh or wild‑caught, trimmed of excess fat; use half for this recipe)
• 1.5 dl Kosher Salt (Approximately 150 g, used for curing)
• 1.5 dl Granulated Sugar (Approximately 150 g, balances the salt)
• 1 tsp White Pepper (Freshly ground for best flavor; about four generous pinches)
• 1 bunch Fresh Dill (Roughly 30 g, stems used for layering and leaves for garnish)

Instructions

1. Trim and Portion Salmon

   Place the salmon on a cutting board, remove any overly fatty sections, and cut the fillet in half if using a whole side. Keep the skin on and set the piece aside.

   Time: PT5M

2. Mix Cure Ingredients

   In a mixing bowl combine the kosher salt, granulated sugar and freshly ground white pepper. Stir until the mixture is uniform.

   Time: PT5M

3. Coat the Salmon with Cure

   Spread a thin layer of the cure mixture on the flesh side of the salmon, then flip and coat the skin side as well. Ensure an even coating on all surfaces.

   Time: PT5M

4. Add Dill Layer

   Lay fresh dill stems (or whole sprigs) on the bottom of the container, then place the coated salmon on top, skin side down. Sprinkle additional dill leaves over the top of the fish.

   Time: PT5M

5. Weight the Fish

   Place a heavy plate or a clean mortar and pestle on top of the salmon to apply even pressure. This helps the cure penetrate uniformly.

   Time: PT5M

6. Room‑Temperature Rest

   Cover the container with plastic wrap and let it sit at room temperature for 20–30 minutes so the salt‑sugar mixture begins to melt and draw out moisture.

   Time: PT30M

   Temperature: 20‑22°C

7. Refrigerate to Cure

   Transfer the covered container to the refrigerator and let the salmon cure for 20–24 hours. The longer the cure, the firmer and more flavorful the gravlax will be.

   Time: PT24H

   Temperature: 4°C

8. Rinse and Dry

   Remove the weight and plastic wrap. Rinse the salmon briefly under cold water to wash off excess cure, then pat dry with paper towels.

   Time: PT5M

9. Final Dill Garnish

   Cover the cured salmon with a generous amount of fresh dill leaves, pressing lightly so the herb adheres to the surface.

   Time: PT5M

10. Slice and Serve

    Using a very sharp knife, slice the gravlax thinly at a slight angle. Serve on rye bread, crispbread, or with a mustard‑dill sauce.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g