Gravlax (Nordic Cured Salmon)

🧂 Ingredients

• 1 kg Salmon fillet(Skin-on, center-cut portion is ideal. Ensure all pin bones are removed.)
• 100 g Coarse sea salt(Kosher salt or other coarse, non-iodized salt can be used.)
• 80 g Granulated sugar(Standard white granulated sugar.)
• 1 large bunch Fresh dill(About 50-60g, finely chopped, plus extra sprigs for garnish if desired.)
• 2 tsp White pepper(Freshly ground white pepper is preferred for its subtle heat and aroma.)
• 2 tbsp Aquavit(Optional, but adds a traditional Scandinavian flavor. Vodka or gin can be substituted.)

👨‍🍳 Instructions

1. 1

   Prepare the cure: In a small bowl, combine the coarse sea salt, granulated sugar, and freshly ground white pepper. Mix thoroughly until well combined. Finely chop the fresh dill and set aside.

   ⏱️ 5 minutes
2. 2

   Prepare the salmon: Pat the salmon fillet completely dry with paper towels. This is crucial for proper curing. Lay a large piece of plastic wrap (or parchment paper, followed by plastic wrap) on a clean work surface, large enough to fully enclose the salmon. Spread half of the chopped dill evenly over the plastic wrap in the shape of the salmon fillet.

   ⏱️ 5 minutes
3. 3

   Apply the cure: Place the salmon fillet, skin-side down, onto the bed of dill. If using Aquavit, drizzle it evenly over the flesh side of the salmon. Evenly coat the entire flesh side of the salmon with the salt, sugar, and pepper mixture, pressing it gently to adhere. Top the cure with the remaining chopped dill.

   ⏱️ 5 minutes
4. 4

   Wrap and weight: Tightly wrap the salmon in the plastic wrap, ensuring it is completely sealed. Place the wrapped salmon in a shallow baking dish or on a tray (to catch any potential leaks). Place a heavy weight on top of the salmon. This can be another baking dish filled with cans, or a cutting board with weights. The weight helps to press the salmon and ensure even curing.

   ⏱️ 5 minutes
5. 5

   Cure the salmon: Refrigerate the weighted salmon for a minimum of 48 hours, and up to 72 hours. For optimal results and a firmer texture, aim for 72 hours. Flip the salmon parcel once every 12-24 hours to ensure even curing. You will notice liquid being drawn out of the salmon into the dish.

   ⏱️ 48-72 hours
6. 6

   Finish and serve: Once cured, unwrap the salmon. Gently scrape off the excess cure mixture and dill from the flesh side. Rinse the salmon fillet briefly under cold running water to remove any remaining cure, then pat it thoroughly dry with paper towels. The salmon should feel firm to the touch. Slice the gravlax very thinly against the grain using a sharp knife. Serve immediately or store refrigerated.

💡 Pro Tips

• ✓For a firmer gravlax, cure for the full 72 hours. For a softer, more delicate texture, cure for 48 hours.
• ✓Always slice gravlax against the grain for the most tender texture. The grain runs lengthwise along the fillet.
• ✓Gravlax can be stored, tightly wrapped, in the refrigerator for up to 1 week. The flavor will continue to develop.
• ✓Ensure your salmon is sushi-grade or very fresh, as it is not cooked.

🔄 Variations

• Add 1 tablespoon of crushed juniper berries to the cure mixture for a piney aroma.
• Incorporate finely grated beetroot into the cure for a vibrant pink color and subtle earthy sweetness.
• Experiment with other herbs like parsley or chives in the cure.

🥗 Nutrition

Per serving