Homemade Salmon Gravlax – Christmas

Ingredients

• 500 g Fresh salmon fillet, skin on (Choose a thick piece, ideally a steak with the tail)
• 50 g Coarse salt (sea salt) (Non-iodized salt, coarse crystals)
• 30 g White sugar (Granulated sugar)
• 30 g Fresh dill (Leaves only, coarsely chopped)
• 2 unités Yellow lemon (Zest only, juice separate for serving)
• 2 unités Lime (Zest only)
• 1 c. à café Black peppercorns (Coarsely crushed (optional))

Instructions

1. Prepare the cure mixture

   In a bowl, combine the coarse salt, sugar, crushed black pepper, zest of the yellow and green lemons, then stir in the chopped dill.

   Time: PT5M

2. Clean and prepare the salmon

   Rinse the salmon fillet under cold water, pat dry with paper towels. Place the skin side down on the cutting board.

   Time: PT3M

3. Coat the salmon with the cure

   Sprinkle an even layer of the cure mixture over the surface of the salmon, then flip the fillet and repeat on the other side. Press lightly to make it adhere.

   Time: PT5M

4. Wrap and weight

   Wrap the fillet tightly in plastic wrap. Place the package on a tray, then cover it with a weight (plate + canned goods).

   Time: PT2M

5. Cure in the refrigerator

   Put everything in the refrigerator (4°C) for 48 hours. Turn the package over and redistribute the weight halfway through (optional).

   Time: PT48H

   Temperature: 4°C

6. Rinse, dry and slice

   After 48 h, remove the salmon from the film, rinse quickly under cold water to remove excess salt, then pat dry with paper towels. Slice thinly on the bias with a knife, keeping the skin for presentation.

   Time: PT5M

7. Serve

   Arrange the slices on a platter, garnish with a few sprigs of dill and lemon zest. Serve with rye bread, butter or sour cream.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

20 g

Carbohydrates

3 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of Fresh salmon fillet, skin on: Salmon trout
• Instead of Coarse salt (sea salt): Fine sea salt
• Instead of White sugar: Cane sugar
• Instead of Fresh dill: Tarragon
• Instead of Yellow lemon: Meyer lemon
• Instead of Lime: Lime
• Instead of Black peppercorns: White pepper

Equipment Needed

• Cutting board
• Sharp chef's knife
• Medium bowl
• Wooden spoon or spatula
• Plastic wrap (cling film)
• Weight (plate + canned goods or sandbag)
• Tray or dish suitable for the refrigerator

Critical Steps — Do Not Skip

• Coat the salmon with the cure
• Wrap and weight
• Cure in the refrigerator

Chef Tips from the Video

• Use non‑iodized sea salt to avoid a metallic taste.
• Zest the lemons just before adding to preserve essential oils.
• Place the salmon between two sheets of plastic wrap to avoid direct contact with the weight.

Troubleshooting

Storage

Refrigerator: Keep the gravlax wrapped in plastic wrap, up to 7 days.

Freezer: Can be frozen for 1 month, but the texture will be less firm.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Gravlax can be prepared 3 to 5 days ahead to develop deeper flavors.
• Store in an airtight container if not using immediately.