Classic Gravlax
Savor the elegance of Scandinavian cuisine with this *Classic Gravlax* recipe—a true gourmet delight ideal for any occasion. Featuring fresh salmon fillet cured to perfection with a harmonious blend of coarse sea salt, granulated sugar, crushed black peppercorns, and fragrant dill, this recipe promises flavors that are rich yet balanced. The addition of zesty lemon and optional vodka lends a refined touch, creating a delicate yet complex taste profile. With just 20 minutes of prep time and the magic of curing over the next 48 hours, you’ll craft a silky-smooth, umami-packed salmon perfect for lox-style bagels, elegant appetizers, or even as a center-stage brunch dish. Whether you’re hosting or simply treating yourself, this homemade gravlax is an unparalleled combination of simplicity and sophistication!
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Recipe Information
Ingredients
- 2 pounds Fresh salmon fillet
- 0.5 cups Coarse sea salt
- 0.5 cups Granulated sugar
- 1 tablespoon Black peppercorns, crushed
- 0.5 cups Fresh dill, chopped
- 1 whole lemon Lemon zest
- 2 tablespoons Vodka (optional)
Instructions
Start by ensuring the salmon fillet is fresh, deboned, and the skin is left on. If necessary, use tweezers to remove any remaining bones.
In a small bowl, combine the coarse sea salt, granulated sugar, and crushed black peppercorns. Mix well to create the curing mixture.
Pat the salmon fillet dry with paper towels. Place it skin-side down on a large piece of plastic wrap on a flat surface.
Sprinkle the lemon zest evenly over the flesh of the salmon.
Cover the salmon evenly with the curing mixture, ensuring a thick layer that completely covers the flesh.
Sprinkle the chopped dill generously over the salt and sugar mixture on the salmon.
If using vodka, sprinkle it over the curing mixture and dill for added flavor.
Wrap the salmon tightly with the plastic wrap, ensuring there are no gaps. Place it on a shallow baking dish to catch any liquid that may seep out during curing.
Weigh the salmon down with a plate or small baking tray and store in the refrigerator.
Allow the salmon to cure for at least 48 hours. Turn the salmon over every 12 hours, draining any liquid that accumulates in the dish.
After the curing period, remove the plastic wrap and gently rinse the salmon under cold water to remove the curing mixture. Pat dry with paper towels.
Slice the gravlax thinly at an angle, starting at the tail, and serve immediately or package and refrigerate for later use.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 46557 mg | 2024% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 100.1 g | ||
| Protein | 236.7 g | 473% | |
| Vitamin D | 83.9 mcg | 420% | |
| Calcium | 405 mg | 31% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 5613 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
