Salmon Gravlax Recipe in 4 Ways || How to Make Perfect Salmon Gravlax Recipe || Cured Salmon Gravlax
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Recipes in this Video
6 recipes
pescatarian
Originating from the Nordic countries, gravlax was traditionally prepared by fishermen who would cure salmon with salt, sugar, and dill to preserve it. This delightful dish has become a staple in Scandinavian cuisine, often served at festive occasions. Today, gravlax is enjoyed worldwide, with variations that include different herbs and spices, showcasing its adaptability and enduring popularity.
Ingredients
- ●salmon fillet
- ●sea salt
- ●sugar
- ●fresh dill
- ●black pepper
- ●lemon zest
- ●vodka
- ●mustard
- ●olive oil
- ●capers
- ●red onion
- ●baguette
- ●cream cheese
- ●cucumber
Instructions
- 1Mix sea salt, sugar, and black pepper in a bowl.
- 2Spread half of the salt mixture in a shallow dish.
- 3Place the salmon fillet skin-side down on the salt mixture.
- 4Sprinkle lemon zest and fresh dill over the salmon.
- 5Pour vodka evenly over the salmon.
- 6Cover the salmon with the remaining salt mixture, pressing it down gently.
- 7Wrap the dish tightly with plastic wrap and refrigerate for 48 hours, flipping the salmon halfway through.
- 8Remove the salmon from the dish and rinse under cold water to remove excess salt.
- 9Pat the salmon dry with paper towels and slice thinly at an angle.
- 10Serve with mustard, olive oil, capers, red onion, and toasted baguette.
- 11Accompany with cream cheese and cucumber slices.
Ingredient Alternatives
vodka
Healthier: white wine
Cheaper: water + lemon juice
White wine adds flavor while being lower in alcohol content.
salmon fillet
Healthier: trout
Cheaper: mackerel
Trout is leaner and mackerel is often less expensive.
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta
Greek yogurt provides creaminess with fewer calories.
fresh dill
Healthier: parsley
Cheaper: dried dill
Parsley is more readily available and dried dill is cost-effective.
Techniques
mixingcuringslicing
Equipment
shallow dishplastic wrapsharp knifecutting board
🌶️🌶️🌶️LowContains Alcoholfishdairy
Also Known As
GravlaxGravad Lax
pescatarian
Ingredients
- ●1 lb fresh salmon fillet, skin on
- ●1/4 cup coarse sea salt
- ●1/4 cup granulated sugar
- ●1 tbsp black peppercorns, crushed
- ●1 tbsp dill, chopped
- ●1 grapefruit, zested and segmented
- ●1 lemon, zested
- ●1 tbsp olive oil
Instructions
- 1In a bowl, mix together the coarse sea salt, granulated sugar, crushed black peppercorns, and chopped dill.
- 2Place the salmon fillet skin-side down on a large piece of plastic wrap.
- 3Evenly spread the salt mixture over the salmon, ensuring it covers the entire surface.
- 4Layer the grapefruit segments and lemon zest on top of the salmon.
- 5Wrap the salmon tightly in the plastic wrap, ensuring no air pockets remain.
- 6Place the wrapped salmon on a plate and weigh it down with another plate or a heavy object.
- 7Refrigerate for 24-48 hours, depending on your desired level of curing.
- 8After curing, unwrap the salmon and rinse off the salt mixture under cold water.
- 9Pat the salmon dry with paper towels and slice thinly at an angle.
- 10Drizzle with olive oil before serving.
Equipment
plastic wrapbowlplateknifecutting board
gluten-freedairy-freepescatarian
Gravlax is a traditional Scandinavian dish of salmon that has been cured with a mixture of salt, sugar, and dill. It is often served as an appetizer with mustard sauce and bread.
Ingredients
- ●2 lbs fresh salmon fillet
- ●1/4 cup coarse sea salt
- ●1/4 cup granulated sugar
- ●1 tbsp black peppercorns, crushed
- ●1/2 cup fresh dill, chopped
- ●1/4 cup vodka (optional)
- ●1 lemon, thinly sliced
Instructions
- 1In a bowl, mix together the sea salt, sugar, and crushed black peppercorns.
- 2Place a large piece of plastic wrap on a flat surface and lay half of the dill on it.
- 3Place the salmon fillet skin-side down on the dill.
- 4Sprinkle the salt mixture evenly over the salmon, then add the remaining dill on top.
- 5If using vodka, drizzle it over the salmon.
- 6Layer the lemon slices on top of the dill.
- 7Wrap the salmon tightly in the plastic wrap, ensuring it is sealed well.
- 8Place the wrapped salmon in a dish and weigh it down with a heavy object (like a cast iron skillet).
- 9Refrigerate for 48 hours, turning the salmon every 12 hours.
- 10After 48 hours, unwrap the salmon and rinse off the curing mixture under cold water.
- 11Pat the salmon dry with paper towels and slice thinly to serve.
Equipment
plastic wrapbaking dishheavy objectknifecutting board
pescatarian
Ingredients
- ●2 lbs fresh salmon fillet, skin on
- ●1/2 cup coarse sea salt
- ●1/2 cup granulated sugar
- ●1/4 cup fresh dill, chopped
- ●1 medium beet, grated
- ●1 tsp black peppercorns, crushed
- ●1 tbsp lemon zest
Instructions
- 1In a bowl, mix together the coarse sea salt, granulated sugar, chopped dill, grated beet, crushed black peppercorns, and lemon zest until well combined.
- 2Place a large piece of plastic wrap on a flat surface and sprinkle a thin layer of the salt mixture on it.
- 3Lay the salmon fillet skin-side down on the salt mixture, then cover the top of the salmon with the remaining salt mixture, ensuring it is fully coated.
- 4Wrap the salmon tightly in the plastic wrap, pressing down to remove any air pockets.
- 5Place the wrapped salmon on a baking sheet and weigh it down with a heavy object (like a cast iron skillet) to help with the brining process.
- 6Refrigerate the salmon for 48 hours, turning it over halfway through the brining process.
- 7After 48 hours, remove the salmon from the refrigerator and unwrap it from the plastic wrap.
- 8Rinse the salmon under cold water to remove the salt mixture, then pat it dry with paper towels.
- 9Slice the gravlax thinly at an angle, using a sharp knife.
- 10Serve the gravlax with additional fresh dill and lemon wedges, if desired.
Equipment
baking sheetplastic wrapheavy objectsharp knifebowl
pescatarian
Ingredients
- ●1 lb fresh salmon fillet, skin on
- ●1/4 cup coarse sea salt
- ●1/4 cup sugar
- ●1/4 cup gin
- ●1 tbsp Dijon mustard
- ●1 tbsp black peppercorns, crushed
- ●1/4 cup fresh dill, chopped
- ●1 lemon, zested
- ●1/2 tsp crushed red pepper flakes (optional)
Instructions
- 1In a bowl, mix together the sea salt, sugar, gin, Dijon mustard, crushed black peppercorns, dill, lemon zest, and crushed red pepper flakes (if using).
- 2Place the salmon fillet in a shallow dish, skin side down.
- 3Spread the brine mixture evenly over the salmon, ensuring it is well coated.
- 4Cover the salmon with plastic wrap and place a weight on top (like a plate or a can) to press it down.
- 5Refrigerate for 24-48 hours, depending on how cured you want the gravlax to be.
- 6After curing, remove the salmon from the brine and rinse it under cold water to remove excess salt and sugar.
- 7Pat the salmon dry with paper towels and slice it thinly at an angle.
- 8Serve the gravlax with additional mustard, fresh dill, and lemon wedges.
Equipment
shallow dishplastic wrapweight (plate or can)knifecutting board
pescatarian
Ingredients
- ●1 lb fresh salmon fillet, skin on
- ●1/4 cup kosher salt
- ●1/4 cup sugar
- ●1 tbsp black peppercorns, crushed
- ●1 tbsp dill, chopped
- ●1 lemon, zested and juiced
- ●2 tbsp capers, rinsed and drained
Instructions
- 1In a bowl, mix together the kosher salt, sugar, crushed black peppercorns, dill, lemon zest, and lemon juice to create the brine.
- 2Place the salmon fillet in a shallow dish, skin side down.
- 3Spread the brine mixture evenly over the salmon, ensuring it is fully covered.
- 4Cover the salmon with plastic wrap and place a weight on top (like a plate or a can) to press it down.
- 5Refrigerate the salmon for 24-48 hours, depending on your desired level of saltiness and texture.
- 6After brining, remove the salmon from the refrigerator and rinse it under cold water to remove excess brine.
- 7Pat the salmon dry with paper towels and slice it thinly at an angle.
- 8Serve the gravlax with capers on top and additional lemon wedges if desired.
Equipment
shallow dishplastic wrapweight (plate or can)knifecutting board
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