Cured salmon, often known as Gravlax, is a Scandinavian delicacy where fresh salmon is preserved using a mixture of salt, sugar, and often dill and pepper. It’s a simple yet elegant dish perfect for any occasion, offering a rich, delicate flavor and smooth texture without any cooking.
Easy Homemade Cured Salmon
Cured salmon, often known as Gravlax, is a Scandinavian delicacy where fresh salmon is preserved using a mixture of salt, sugar, and often dill and pepper. It's a simple yet elegant dish perfect for any occasion, offering a rich, delicate flavor and smooth texture without any cooking.
Ingredients
- 2 pound fresh sashimi grade wild caught salmon skin on
- 1 cup coarse sea salt
- 1 cup light brown sugar
- 1 bunch fresh dill roughly chopped
- 2 tablespoons black peppercorns crushed
Instructions
- Rinse the salmon fillet under cold water and pat it thoroughly dry with paper towels.
- In a small bowl, combine the coarse sea salt and light brown sugar.
- Spread half of the salt-sugar mixture evenly on the bottom of a non-reactive dish (like glass or ceramic) that can hold the salmon.
- Place the salmon fillet, skin-side down, on top of the mixture in the dish.
- Sprinkle the chopped fresh dill and crushed black peppercorns generously over the flesh side of the salmon. Ensure good coverage.
- Evenly spread the remaining salt-sugar mixture over the dill and peppercorns, fully covering the salmon flesh.
- Cover the dish tightly with plastic wrap. Place a plate or a cutting board directly on top of the salmon, then weigh it down with something heavy (e.g., cans of food, a brick, or another heavy dish).
- Refrigerate for 2 to 3 days. After 24 hours, flip the salmon over, re-cover, and re-weigh it. A liquid will accumulate in the dish, which is normal.
- After 2-3 days of curing (depending on desired firmness), remove the salmon from the dish. Scrape off all the curing mixture, dill, and peppercorns.
- Rinse the salmon briefly under cold running water to remove any remaining curing mixture. Pat it very dry with paper towels.
- Slice the cured salmon very thinly on the bias, away from the skin, using a sharp knife. Discard the skin.
Notes
For best results, use fresh, sashimi-grade salmon. Serve thinly sliced with cream cheese, capers, red onion, fresh dill, and lemon wedges on rye bread, bagels, or crackers. You can also experiment with other aromatics like orange zest, juniper berries, or a splash of aquavit or vodka in the curing mixture. Store cured salmon in the refrigerator for up to 5-7 days.
