Gravlax Salt and Sugar Cured Salmon

⏱ 1450 mins 🍽 16 serving(s) 🏷 Healthy

This classic gravlax recipe involves curing fresh salmon with a mixture of salt, sugar, dill, and aromatics. The process is straightforward, requiring the fish to be coated and refrigerated for at least 24 hours. Once cured, it is rinsed, dried, and thinly sliced. The result is a delicately flavoured, firm salmon perfect for serving with lemon or a mustard dill sauce. It is a healthy and impressive dish for gatherings.

Gravlax Salt and Sugar Cured Salmon

Ingredients

  • 1 cup salt
  • 2 cups sugar
  • 1 bunch dill, stems and all, chopped
  • 2 bay leaves, crumbled
  • 1/2 cup minced shallot
  • 1 teaspoon cracked black pepper
  • 2 lemons, zest of
  • 2 -3 lbs salmon fillets, pin bones removed

Method

  1. Combine all ingredients listed, but leave the salmon fillets aside.
  2. Lay the salmon fillet with its skin facing down onto a generous piece of plastic wrap.
  3. Take the prepared salt mixture and cover the entire top surface of the fish flesh.
  4. Securely wrap the coated fish in the plastic wrap.
  5. Place the wrapped fish in the refrigerator to cure for a minimum of 24 hour, with 36 being ideal.
  6. Remove the plastic and wash the cure from the salmon. Pat it dry before slicing thinly on an angle.

Nutrition (per serving)

Sodium7112600 mg

Recipe details

CategoryHealthy
Authorsusie cooks