Making Cured Salmon Gravlax-No Cook/No Smoke Recipe-Delicious!

Ingredients

• 2 pounds Fresh Salmon Fillet (skin on, pin bones removed)
• 2 tablespoons Whole Coriander Seeds (crushed)
• 2 tablespoons Granulated Sugar (fine)
• 1/3 cup Canning Salt (non‑iodized, kosher style preferred)
• 0.25 cup Fresh Dill (finely chopped, stems included)
• 2 tablespoons Olive Oil (extra virgin)
• 1 tablespoon Vodka (neutral spirit, helps flavor and texture)
• 1 sheet Plastic Wrap (cling film, food safe)
• 1 piece Cardboard Piece (clean, food‑safe, used as a platform for weight)
• 1 piece Weight (e.g., canned goods) (clean, placed on cardboard to press salmon)
• 1 pair Tweezers (for removing pin bones)

Instructions

1. Prepare the Salmon

   Rinse the fillet under cold water, pat dry, and use tweezers to pull out any pin bones.

   Time: PT5M

2. Make the Cure Mixture

   Crush 2 tbsp whole coriander seeds, then combine with 2 tbsp sugar and 1/3 cup non‑iodized salt in a small bowl; mix thoroughly.

   Time: PT5M

3. Poke Holes in the Skin

   Using a sharp fillet knife, poke small holes evenly across the skin side of the salmon to allow the cure to penetrate.

   Time: PT2M

4. First Cure – Apply Cure and Refrigerate

   Place the salmon in a large bowl, spread the cure mixture over the flesh, then flip and coat the skin side. Cover tightly with plastic wrap, lay a piece of cardboard on top, and place a weight to press the fish. Refrigerate for 24 hours.

   Time: PT5M

   Temperature: 4°C

5. Rinse and Dry After First Cure

   Remove the weight and cardboard, discard the liquid, rinse the salmon under cold water, pat dry, and return to the refrigerator uncovered for 30 minutes to air‑dry.

   Time: PT10M

6. Prepare Fresh Dill

   Finely chop the dill, including stems, into roughly 1/4 cup.

   Time: PT5M

7. Second Cure – Oil, Vodka, Coriander, and Dill

   Brush the salmon with olive oil, drizzle the tablespoon of vodka over the flesh, sprinkle the remaining crushed coriander seeds, and cover completely with the chopped dill. Wrap again with plastic wrap, place cardboard and weight on top, and refrigerate for 12 hours.

   Time: PT5M

   Temperature: 4°C

8. Final Rinse and Pat Dry

   After 12 hours, remove the weight, discard any excess liquid, and gently pat the fillet dry with paper towels.

   Time: PT5M

9. Slice the Lox

   Using a very sharp fillet knife, slice the salmon into thin, uniform pieces (about 1‑2 mm thick) at a slight angle.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

2 g

Fat

12 g

Fiber

0 g