Salmon Gravlax
A classic Nordic-style cured salmon that provides a clean, gently sweet-salty flavor with aromatic herbs and spices, perfect for brunch or entertaining.
Ingredients
Main Ingredients
- 1¾ lb thick salmon fillet, skin on preferred About 800 g
- ¾ cup kosher salt
- ¾ cup sugar About 150 g
- 1 bunch dill (stems and fronds)
- 1 tbsp pink peppercorns
- 1 tbsp coriander seeds
Optional Ingredients
- 1 tbsp lemon zest From 1 lemon
- ½ orange orange zest From ½ orange
- 1 tsp cracked black pepper For extra bite
- 1 splash aquavit or gin For aroma, optional
Instructions
Preparation
- Choose a thick, center-cut piece of salmon for even cure and clean slices. Skin-on is preferable for structure.
- Check for pin bones in the salmon fillet and remove them with tweezers.
- Lightly pat the salmon dry to help the cure stick evenly.
- Set a shallow pan on the counter to build the cure in layers.
- Use very fresh salmon and keep it cold. Consider fully cooked salmon for high-risk groups.
Mixing / Assembling
- In a bowl, combine the kosher salt and sugar until blended.
- Sprinkle half of the mixture into the bottom of your dish.
- Lay the salmon skin-side down on top of the salt-sugar mix.
- Add dill over the salmon, followed by the pink peppercorns and coriander seeds.
- Finish by sprinkling the remaining salt-sugar mixture over the top.
Chilling / Curing
- Wrap the dish tightly with plastic wrap, pressing it to ensure contact with the salmon.
- Place a second pan on top and add weights to encourage an even cure.
- Refrigerate for at least 12 hours, up to 24 for a deeper cure.
- If desired, flip the salmon halfway through curing for even results.
Rinsing / Drying / Finishing
- Unwrap and drain the salmon, rinsing briefly under cold water.
- Pat the salmon completely dry with paper towels.
- Slice the salmon thinly at a slight angle, starting from the tail.
- Serve immediately or re-chill uncovered for better slicing.
Notes
Best texture with a thick fillet; press while curing to avoid overly salty thin pieces. For less sweetness, reduce sugar slightly, balancing with enough salt.