Simple, Homemade Salmon Gravlax
A simple method to create Scandinavian-style cold-cured salmon, Gravlax is perfect for serving on crackers or bagels with cream cheese.
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Instructions
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Rinse salmon fillets, pat dry, and remove any pin bones.
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Drizzle aquavit or vodka evenly over the flesh of each fillet.
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Combine salt, sugar, and pepper in a bowl, then divide the mixture into three equal portions.
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Place half of one curing mixture portion on a rimmed baking sheet in the shape of a fillet, then lay one fillet skin-side down on it.
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Spread one full portion of the curing mix on the first fillet's flesh, and another full portion on the second fillet's flesh. Sprinkle dill over both fillets.
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Lay the second fillet flesh-to-flesh on the first, then sprinkle the remaining curing mixture over the top fillet's skin.
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Cover the fillets and pan, weigh them down with a heavy object, and refrigerate for 12 hours.
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Remove from the fridge, unwrap, discard accumulated liquid, and then flip the fillets.
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Re-cover, weigh down, and refrigerate for an additional 12 hours; for optimal curing, extend this to 12-24 more hours.
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When ready to serve, pat the gravlax dry and slice thinly against the grain.