Gravlax

SERVES Serves 8 to 10 (Makes about 1½ pounds)

TIME 25 minutes, plus 3 days for curing

WHY THIS RECIPE WORKS

For our DIY gravlax recipe, we started at the grocery store, selecting a skinless, center-cut salmon fillet. The even thickness of the center-cut fillet made for more even curing. Coating the salmon in a salt mixture in a large zipper-lock bag contained the mess and made it easy to flip. Pressing the gravlax while curing ensured that the cured fish had a pleasant density and firmness, and rinsing the salmon after removing it from the cure kept it from tasting too salty. Finally, patting the gravlax dry and slicing the fillet in half lengthwise before slicing it crosswise made it easier to create paper-thin slices. For our DIY gravlax recipe, we started at the grocery store, selecting a skinless, center-cut salmon fillet. The even thickness of the center-cut fillet made for more even curing. Coating the salmon in a salt mixture in a large zipper-lock bag contained the mess and made it easy to flip. Pressing the gravlax while curing ensured that the cured fish had a pleasant density and firmness, and rinsing the salmon after removing it from the cure kept it from tasting too salty. Finally, patting the gravlax dry and slicing the fillet in half lengthwise before slicing it crosswise made it easier to create paper-thin slices.

INGREDIENTS

½ cup kosher salt

½ cup chopped fresh dill

⅓ cup packed light brown sugar

1 (1½-pound) center-cut skinless salmon fillet, about 1½ inches thick

note: BEFORE YOU BEGIN

We prefer using farmed salmon here; if you choose to use wild salmon, reduce the curing time in step 2 to 36 hours, flipping the bag halfway through the curing period.

INSTRUCTIONS

Combine salt, dill, and sugar in bowl. Place salmon in 1-gallon zipper-lock bag. Spread half of salt mixture evenly over top of salmon. Flip bag and spread remaining half of salt mixture over bottom of salmon (salmon should be well coated all over). Press out air and seal bag.

Directions at cookscountry.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer