The Bluster and the Burrow
Cured Salmon Gravlax
This gravlax recipe cures fresh salmon with a simple blend of salt, sugar, and dill for a silky, flavorful result. Perfect for bagels, charcuterie boards, or elegant appetizers, it’s an impressive dish that’s easier than it looks.
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Equipment
- Weight like a cast iron skillet or a brick
Ingredients
- ½ cup sugar
- ½ cup salt
- 1 teaspoon black pepper
- 1 bunch dill 0.5 ounces
- 1 pound salmon
Instructions
- Combine ½ cup salt, ½ cup sugar, and 1 teaspoon black pepper.
- Pat salmon dry with paper towels. Trim to about 1 pound from the center (even thickness cures evenly).
- Lay plastic wrap on a flat surface. Scatter half the dill, then half the cure mixture.
- Place salmon skin-side down. Cover with remaining cure mixture and dill.
- Fold plastic wrap tightly around salmon like a burrito. Double-wrap if needed.
- Place in a dish to catch liquid. Put a heavy object (cans, cast iron skillet, or brick) on top.
- Refrigerate 48–72 hours, flipping the fish every 12 hours to ensure even curing. A shorter cure = softer texture; a longer cure = firmer, more intensely flavored.
- Unwrap, rinse lightly if overly salty, and pat dry. Slice thinly on the bias with a sharp knife.
Notes
Use sushi grade salmon or salmon frozen for raw consumption for food safety.
Slice at an angle for those silky, ribbon-like gravlax slices.
If the salmon tastes too salty on the outside, rinse briefly and blot dry before slicing. You could also rub it with a damp paper towel to remove the excess salt on the outside of the salmon.
Always keep gravlax refrigerated and eat within 3–4 days.
Nutrition
Calories: 1035kcal | Carbohydrates: 101g | Protein: 90g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Cholesterol: 249mg | Sodium: 56788mg | Potassium: 2270mg | Fiber: 1g | Sugar: 100g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 4mg
