The Salt Guru: How to Make Gravlax

Ingredients

• 1 lb Salmon (skin-on side fillet, about 450 g; fresh or previously frozen)
• 4 tablespoons Kosher Salt (approximately 120 g)
• 4 tablespoons Granulated Sugar (approximately 100 g)
• 1 large handful Fresh Dill (roughly 30 g, stems removed)
• 1 roll Plastic Wrap (for sealing the salmon tightly)
• 1 piece Weight (plate or water‑filled bag) (to press the salmon during curing)

Instructions

1. Inspect and Debone Salmon

   Lay the salmon skin‑side down on a clean plastic board, feel for any pin bones and remove them with needle‑nose pliers.

   Time: PT5M

2. Prepare Cure Mix

   Combine the kosher salt and granulated sugar in a mixing bowl and stir until evenly distributed.

   Time: PT2M

3. Season Skin Side

   Spread the salt‑sugar mixture evenly over the skin side of the salmon, then lay a generous layer of fresh dill on top.

   Time: PT5M

4. Wrap and Flip

   Cover the seasoned side with plastic wrap, then flip the fillet and repeat the salt‑sugar and dill coating on the flesh side.

   Time: PT5M

5. Layer Second Fillet (Optional)

   If using a second fillet, repeat steps 3‑4, then place the second piece on top of the first, coating its top with the remaining cure and dill.

   Time: PT5M

6. Seal and Weight

   Wrap the entire stack tightly with another layer of plastic wrap, leaving the ends open for liquid to escape, then place the package in a plastic container and add a weight on top.

   Time: PT5M

7. Cure in Refrigerator

   Refrigerate the sealed salmon for 2–3 days, turning the package over at least once a day to redistribute the cure.

   Time: PT72H

   Temperature: 4°C

8. Slice and Serve

   Remove the salmon from the wrap, pat dry, and slice very thinly with a long, sharp knife. Serve on bagels, crackers, or with a dollop of cream cheese.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

2 g

Fat

15 g

Fiber

0 g