This is how to make gravlax 🐠

Ingredients

• 1.5 lb Salmon Fillet, Skin On (Prefer wild‑caught or sushi‑grade; remove pin bones)
• 1/4 cup Kosher Salt (Coarse, for curing)
• 1/4 cup Granulated Sugar (Balances saltiness)
• 1 tablespoon Black Peppercorns (Lightly crushed)
• 1 tablespoon Fennel Seeds (Lightly crushed for aromatic flavor)
• 1 teaspoon Orange Zest (Finely grated)
• 1 teaspoon Lemon Zest (Finely grated)
• 1/2 cup Greek Yogurt (Full‑fat for creaminess)
• 2 tablespoons Fresh Dill (Finely chopped)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• 1 tablespoon Olive Oil (Extra‑virgin)
• 1 piece Garlic Clove (Minced)
• 1 pinch Salt (To season the spread)
• 1 pinch Black Pepper (Freshly ground for the spread)

Instructions

1. Make the Curing Mixture

   In a mixing bowl combine kosher salt, granulated sugar, crushed black peppercorns, crushed fennel seeds, orange zest, and lemon zest. Stir until evenly mixed.

   Time: PT5M

2. Prepare the Salmon

   Pat the salmon fillet dry with paper towels. Place the skin‑side down on a tray or shallow dish.

   Time: PT5M

3. Apply the Cure

   Sprinkle half of the curing mixture evenly over the flesh side of the salmon. Flip the fillet skin‑side up and cover the flesh completely with the remaining mixture, pressing gently to adhere.

   Time: PT10M

4. Weigh Down the Salmon

   Place clean cans or bottled weights on top of the salmon to keep it flat and ensure even curing.

   Time: PT2M

5. Cure in the Refrigerator

   Cover the tray with plastic wrap and refrigerate for at least 12 hours, up to 3 days. The longer it cures, the firmer and more flavorful it becomes.

   Time: PT12H

   Temperature: 4°C

6. Prepare Dill Yogurt Spread

   In a small bowl combine Greek yogurt, chopped dill, lemon juice, olive oil, minced garlic, a pinch of salt, and a pinch of pepper. Mix until smooth.

   Time: PT5M

7. Rinse and Dry the Cured Salmon

   Remove the salmon from the fridge, discard the curing mixture, and rinse the fillet under cold water to remove excess salt. Pat dry thoroughly with paper towels.

   Time: PT5M

8. Slice the Gravlax

   Using a sharp knife, slice the salmon thinly at a slight angle, starting at the tail end and working toward the head.

   Time: PT5M

9. Serve

   Arrange the gravlax slices on a platter, drizzle with the dill yogurt spread, and serve alongside toasted bagels or crostini.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

25g

Carbohydrates

5g

Fat

25g

Fiber

0g