Cured salmon

Ingredients

• 600 g Salmon Fillet (skin on, pin bones removed, fresh wild‑caught if possible)
• 150 g Kosher Salt (fine grain)
• 150 g Granulated Sugar (white granulated)
• 30 g Fresh Dill (chopped roughly)
• 5 g Black Pepper (freshly ground, coarsely cracked)

Instructions

1. Weigh the Salmon

   Place the salmon fillet on the kitchen scale and confirm it weighs about 600 g.

   Time: PT5M

2. Prepare the Cure Base

   In a mixing bowl combine 150 g kosher salt and 150 g granulated sugar. Stir until evenly mixed.

   Time: PT5M

3. Add Herbs and Pepper

   Stir in the chopped dill and freshly ground black pepper until evenly distributed.

   Time: PT5M

4. Lay Down First Layer of Cure

   Line a baking tray with plastic wrap and spread half of the cure mixture in an even layer.

   Time: PT3M

5. Apply Cure to Salmon

   Place the salmon skin‑side down on the cure, then rub the remaining cure mixture over the flesh, making sure to coat all surfaces.

   Time: PT5M

6. Wrap and Seal

   Wrap the salmon tightly with plastic wrap, then double‑wrap to prevent any liquid from leaking.

   Time: PT3M

7. Press and Refrigerate

   Place the wrapped salmon in a baking tray, set another tray on top to apply gentle pressure, and put the whole assembly in the refrigerator.

   Time: PT2M

8. Cure for Two Days

   Leave the salmon in the fridge for 48 hours, flipping it over after the first 24 hours to ensure uniform curing.

   Time: PT48H

9. Rinse and Dry

   After 48 hours, remove the salmon, rinse off all cure under cold running water, and pat completely dry with paper towels.

   Time: PT5M

10. Slice and Serve

    Using a sharp knife, slice the gravlax thinly on an angle and arrange on a platter. Serve with mustard‑dill sauce, rye bread, or crackers.

    Time: PT5M

11. Cleanup

    Wash the mixing bowl, trays, and any utensils used. Dispose of the used plastic wrap.

    Time: PT15M

Nutrition Facts

Calories

180

Protein

20 g

Carbohydrates

5 g

Fat

9 g

Fiber

0 g