How to Make Martha Stewart's Gravlax

Ingredients

• 3 pounds King Salmon Fillet (skin on, very fresh, no off‑odors)
• 0.5 cup Coarse Salt (prefer kosher or sea salt, coarse grain)
• 2 tablespoons Granulated Sugar (white granulated)
• 2 teaspoons Coriander Seeds (for dry cure, lightly crushed in mortar)
• 2 teaspoons Coriander Seeds (whole, added during second cure)
• 1 teaspoon Ground Black Pepper (heaping, freshly ground if possible)
• 0.25 cup Olive Oil (extra‑virgin, plus a little extra if desired)
• 2 tablespoons Vodka (neutral spirit, helps flavor penetration)
• 1 bunch Fresh Dill (coarsely chopped)

Instructions

1. Prepare Dry Cure

   Combine 1/2 cup coarse salt, 2 tbsp sugar, 2 tsp coriander seeds (lightly crushed), and a heaping tsp ground black pepper in a mortar. Grind until the coriander seeds are broken up and the mixture is uniform.

   Time: PT10M

2. Apply Dry Cure to Salmon

   Pat the salmon dry with paper towels. Spread the dry cure evenly over the flesh side of the fillet, pressing gently so it adheres fully.

   Time: PT5M

3. Weight and Refrigerate (First 24 h)

   Place a sheet of plastic wrap directly on top of the cured salmon, then add a flat weight (e.g., a cast‑iron skillet or canned tomatoes). Cover the dish tightly with another layer of plastic wrap to create an airtight seal. Refrigerate for 24 hours, turning the fish once or twice during this period.

   Time: PT24H

   Temperature: 4°C

4. Rinse and Scrape Excess Cure

   After 24 hours, remove the weights and plastic wrap. Rinse the salmon briefly under cold water to remove excess salt, then pat dry. Using a spoon, gently scrape off any remaining spice crystals from the surface.

   Time: PT5M

5. Second Cure with Oil, Vodka, and Herbs

   Place the salmon back in the dish. Drizzle about 1/4 cup olive oil over the flesh, then add 2 tbsp vodka, 2 tsp whole coriander seeds, and the coarsely chopped dill. Spread evenly.

   Time: PT5M

6. Weight and Refrigerate (Second 24 h)

   Cover the salmon again with plastic wrap, add the weight, and refrigerate for another 24 hours.

   Time: PT24H

   Temperature: 4°C

7. Remove Herbs and Debone

   After the second curing period, unwrap the salmon, discard the dill and whole coriander seeds, and gently scrape any remaining spices. Use needle‑nose pliers to pull out any pin bones you feel along the flesh.

   Time: PT5M

8. Slice for Serving

   Place the salmon on a cutting board. Using a very sharp fish knife or Japanese knife, cut thin slices across the grain, about the same size as a slice of bread you plan to serve with. Keep the skin on while slicing to help hold the fillet together.

   Time: PT5M

9. Plate and Garnish

   Arrange the salmon slices on a serving platter. Drizzle a little extra olive oil if desired, add a tiny sprig of dill on each piece, and serve with toasted rye or pumpernickel bread.

   Time: PT5M

Nutrition Facts

Calories

400

Protein

34 g

Carbohydrates

0 g

Fat

27 g

Fiber

0 g