Danish Gravlaks Lox Cured Salmon
Delight your palate with the luxurious flavors of Danish Gravlaks, a traditional cured salmon recipe that’s perfect for any brunch spread or gourmet appetizer. This easy no-cook preparation combines fresh, skin-on salmon fillet with a harmonious blend of coarse sea salt, sugar, crushed black peppercorns, zesty lemon, and fragrant dill. A splash of vodka adds an optional layer of sophistication, while the 48-hour curing process transforms the salmon into tender, buttery perfection. Thinly sliced and served with rye bread, mustard-dill sauce, or classic bagels and cream cheese, this Scandinavian delicacy is a timeless choice for entertaining or elevating your everyday meals. Whether you're a fan of gravlax, lox, or smoked salmon, this elegant recipe is a must-try addition to your seafood repertoire.
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Recipe Information
Ingredients
- 500 grams Fresh salmon fillet (skin-on, boneless)
- 50 grams Coarse sea salt
- 50 grams Granulated sugar
- 50 grams Fresh dill (roughly chopped)
- 1 whole lemon Lemon zest
- 1 tablespoon Crushed black peppercorns
- 2 tablespoons Vodka (optional)
Instructions
Ensure the salmon fillet is fresh and free of bones. Pat the fillet dry with paper towels.
In a small bowl, mix together the sea salt, sugar, black peppercorns, and lemon zest.
Place a large piece of plastic wrap on a flat surface. Lay half of the chopped dill in an even layer on the plastic wrap.
Sprinkle half of the salt mixture evenly over the bed of dill.
Set the salmon fillet skin-side-down on top of the prepared dill and salt layer.
Optionally, drizzle the vodka over the salmon fillet for an extra depth of flavor.
Sprinkle the remaining salt mixture over the flesh side of the salmon, ensuring an even coating. Top with the rest of the chopped dill.
Wrap the salmon tightly in plastic wrap, ensuring no areas are exposed. Place the wrapped fillet in a shallow dish or baking pan to catch any potential liquid.
Weigh the salmon down with a heavy plate or a dish to encourage the curing process. Refrigerate for 48 hours, flipping the salmon every 12 hours to ensure even curing.
After 48 hours, unwrap the salmon and gently rinse off the curing mixture under cold water. Pat the fish dry with paper towels.
To serve, use a sharp knife to thinly slice the gravlaks at an angle, starting from the tail end. Avoid slicing through the skin.
Gravlaks can be served with rye bread, mustard-dill sauce, or as a topping with cream cheese and bagels. Store leftovers wrapped in parchment paper in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 19728 mg | 858% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 50.2 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2295 mg | 49% | |
*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.
