How to Make Salmon Gravlax / Cured Salmon

Ingredients

• 2 lb Fresh Atlantic Salmon Fillet (skin on, trimmed, uniform thickness)
• 1/2 cup Coarse Sea Salt (kosher or sea salt, coarse grains)
• 1/2 cup Brown Sugar (packed)
• 1 tsp Lemon Zest (zest of 1 lemon)
• 1 tsp Lime Zest (zest of 1 lime)
• 2 tsp Clementine Zest (zest of 2 clementines (orange can be used))
• 2 in Fresh Horseradish Root (about 2 inches long, grated to ~3 tbsp)
• 1 bunch Fresh Dill (large bunch, stems included, chopped)
• 3 pcs Beets (medium, peeled and grated)
• 2 tbsp Irish Whiskey (optional, adds depth of flavor)
• 1/2 cup Sour Cream (for dill cream sauce)
• 2 tbsp Olive Oil (extra‑virgin)
• to taste Salt and Pepper (for sauce seasoning)
• 1 pcs Lebanese Cucumber (thinly sliced)
• 1/4 cup Red Onion (thinly sliced (shallots can be used))
• 1 tbsp Capers (rinsed)
• 4 slices German Rye Bread (sturdy slices for serving)

Instructions

1. Trim and Inspect Salmon

   Remove any fatty edges, slice the fillet to a uniform thickness, and gently feel for any hidden pin bones using tongs; pull out any bones you find.

   Time: PT10M

2. Prepare Flavor Components

   Zest one lemon, one lime, and two clementines; peel and grate the 2‑inch piece of horseradish root (≈3 Tbsp); finely chop the dill (stems included); peel and grate three medium beets.

   Time: PT15M

3. Make the Cure Mix

   In the large mixing bowl combine 1/2 cup coarse sea salt, 1/2 cup brown sugar, all citrus zest, grated horseradish, chopped dill, and grated beet. Stir in 2 Tbsp Irish whiskey if using.

   Time: PT5M

4. Layer Salmon with Cure

   Spread half of the cure mixture in the bottom of the deep container, place the salmon skin‑side down, then press the remaining cure on top, ensuring every surface is fully covered.

   Time: PT5M

5. Cure the Salmon

   Cover the container tightly with plastic wrap and refrigerate for 48 hours, turning the fish once halfway through.

   Time: PT48H

   Temperature: 4°C

6. Rinse and Pat Dry

   After 48 hours, remove the salmon, discard the cure, and rinse the fillet under cold water, scrubbing gently with your fingers to remove all residue. Pat dry with paper towels.

   Time: PT5M

7. Dry the Cured Salmon

   Place the rinsed salmon on a clean rock or wire rack inside the refrigerator, uncovered, for 2–3 days to develop a pellicle.

   Time: PT72H

   Temperature: 4°C

8. Prepare Dill‑Horseradish Cream Sauce

   In a small bowl combine 1/2 cup sour cream, 1 tsp freshly grated horseradish (or jarred), all citrus zest, chopped dill, 1 tsp lemon juice, 2 Tbsp olive oil, and a pinch of salt and pepper. Mix until smooth.

   Time: PT5M

9. Slice the Gravlax

   Using a very sharp knife, slice the dried salmon into thin ribbons about 2 mm thick. Keep the slices uniform for elegant presentation.

   Time: PT5M

10. Assemble the Appetizer

    Lay a slice of German rye bread on a plate, spread a spoonful of dill‑cream sauce, top with cucumber ribbons, a few gravlax slices, thin red‑onion rings, capers, and finish with a small sprig of dill. Fold the bread into a wave shape if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g