10 - 12 servings
How to cook Gravlax (Cured Salmon)
- 2 pounds center-cut skin-on wild king salmon fillet, pin bones removed
- For Gravlax Marinade:
- 4 tablespoons sea salt or kosher salt
- 4 tablespoons sugar
- 1 teaspoon coarsely ground black pepper or blend of 4 peppers (white, green, black and pink)
- 2 tablespoons chopped dill
- Zest of 2 medium lemons
- 2 tablespoons vodka
- Rinse the salmon fillet under running cold water and pat dry with paper towels.
- Mix all marinade ingredients.
- Cover the bottom of a non-reactive container or glass baking dish, large enough to hold the whole fish fillet, with double layer of paper towels.
- Spread evenly half of marinade over the paper towels.
- Lay the fish skin side down and rub the top with the remaining marinade.
- Cover with 2 more layers of paper towels and place some heavy item on top (I placed a heavy rectangular serving platter, the serve side down). The pressure from the heavy item is helping to remove excess liquid from the fillet.
- Refrigerate to marinate at least 2 days. Turn over the salmon fillet every 12 hours.
- Rinse the marinated salmon fillet under running cold water and pat dry with paper towels before serving.
- Cut gravlax into thin slices and serve. You can eat the gravlax straight, or drape the slices on pieces of rye bread (pumpernickel) with dill-mustard sauce.
- In my version - I serve as appetizer canapes with rye bread, cream cheese and gravlax; topped with individual sprigs of dill and garnished with a slice of radish.
(Cured Salmon) recipe very easy to cook and very tasty too!
You can rube salmon with marinade and wrap tightly in the plastic wrap. Place in a baking dish to catch any liquid that might leak and refrigerate.
is a Scandinavian fish dish which is popular in Sweden, Norway, Finland, and Iceland in particular. Traditionally, gravlax
is made with salmon fillet. The fillet must be as fresh as possible, and it should be washed and patted dry before the curing process is initiated.
Gravlax is commonly served as an appetizer, sliced thinly and accompanied by steward sauce (dill-mustard sauce), either on black bread (pumpernickel), or with boiled potatoes. It may also appear on sandwiches as a snack.
This recipe for Gravlax (Cured Salmon) serves/makes: 10 - 12 servings
The Gravlax (Cured Salmon) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Salmon
Preparation Method: Marinated/Uncooked