Scandinavian Gravlax - Salmon Recipe

Ingredients

• 2.5 lb Salmon Side (boneless, skin on; ask fishmonger to descale and debone)
• 0.25 cup Coarse Sea Salt (coarse)
• 0.25 cup Granulated Sugar (white granulated)
• 2 tbsp Fresh Dill (chopped)
• 1 tsp Black Peppercorns (crushed)
• 1 tsp Juniper Berries (crushed, optional)

Instructions

1. Prepare the Salmon

   Pat the salmon dry with paper towels, ensure the skin side is down, and place on a cutting board.

   Time: PT5M

2. Make the Cure Mix

   In a small bowl combine coarse sea salt, granulated sugar, crushed black peppercorns, crushed juniper berries (if using), and chopped fresh dill.

   Time: PT5M

3. Apply the Cure

   Spread a thin layer of the cure mix on the bottom of the salmon, then coat the top and sides generously, pressing the mixture into the flesh.

   Time: PT5M

4. Wrap the Salmon

   Lay several sheets of plastic wrap over the salmon, then tightly roll and seal, ensuring no air pockets.

   Time: PT3M

5. Weight and Refrigerate

   Place the wrapped salmon in a shallow baking dish, set a second pan or weight on top, and refrigerate at 4°C.

   Time: PT2M

   Temperature: 4°C

6. Cure the Salmon

   Leave the salmon in the refrigerator for at least 48 hours; you may cure up to 72 hours for a stronger flavor.

   Time: PT48H

   Temperature: 4°C

7. Rinse and Dry

   Remove the salmon from the fridge, unwrap, rinse under cold running water to wash off excess cure, then pat dry with paper towels.

   Time: PT5M

8. Slice and Serve

   Using a very sharp knife, slice the gravlax cross‑grain into paper‑thin ribbons and arrange on a platter. Garnish with capers, sliced cornichons, red onion, and fresh dill. Serve with bagels and cream cheese or mustard sauce.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

20g

Carbohydrates

5g

Fat

12g

Fiber

0g