Gravlax Marinated Salmon
Transform your next gathering into a culinary experience with this elegant Gravlax Marinated Salmon recipe—a Nordic-inspired delicacy that's surprisingly easy to make at home. This no-cook dish features tender, rich salmon fillet infused with layers of vibrant flavor, thanks to a simple cure of kosher salt, sugar, black pepper, and optional vodka for a touch of sophistication. Fresh dill, bright lemon zest, and a hint of citrus permeate the salmon as it cures to perfection in your refrigerator over 24-48 hours. Perfectly thin slices of gravlax make a stunning addition to a brunch spread, canape platter, or bagel bar. Whether you're entertaining or indulging in a gourmet treat for yourself, this Gravlax Marinated Salmon recipe delivers irresistible freshness and refined flavors with every bite.
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Recipe Information
Ingredients
- 500 grams fresh salmon fillet (skin-on)
- 3 tablespoons kosher salt
- 2 tablespoons granulated sugar
- 1 teaspoon freshly ground black pepper
- 30 grams fresh dill, coarsely chopped
- 1 teaspoon lemon zest
- 1 tablespoon vodka (optional)
Instructions
Pat the salmon fillet dry with a paper towel. Ensure all pin bones are removed by running your fingers along the flesh and pulling any out with tweezers.
In a small mixing bowl, combine the kosher salt, granulated sugar, and freshly ground black pepper. If using vodka, mix it in as well to enhance the curing process and flavor.
Place a large piece of plastic wrap on your work surface. Sprinkle half of the salt-sugar mixture onto the center of the wrap.
Lay the salmon fillet skin-side down onto the mixture. Cover the top of the salmon with the remaining curing mixture, spreading it evenly across the flesh.
Scatter the chopped fresh dill and lemon zest over the surface of the salmon, ensuring it is coated well.
Tightly wrap the salmon in the plastic wrap, ensuring it is completely sealed. For best results, place the wrapped salmon in a shallow dish or tray to catch any liquid that might be released during curing.
Weigh the salmon down with a heavy object, such as a small cutting board or cans, to help the curing process.
Refrigerate the salmon for 24 to 48 hours, turning it over every 12 hours to ensure even curing. The longer it cures, the firmer and stronger the flavor will be.
After curing, remove the salmon from the plastic wrap and rinse it under cold water to remove excess salt and dill. Pat the salmon dry with a paper towel.
Using a sharp knife, slice the gravlax thinly at an angle, starting at the tail end, avoiding the skin. Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 5623 mg | 244% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 25.0 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2070 mg | 44% | |
*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.
