Gravlax Swedish Sugar and Salt Cured Salmon
Transform your kitchen into a Nordic haven with this Gravlax Swedish Sugar and Salt Cured Salmon recipe, a traditional Scandinavian delicacy that's surprisingly simple to make at home. Featuring silky salmon fillet infused with the vibrant flavors of fresh dill, crushed black peppercorns, and optional lemon zest, this no-cook recipe relies on a classic curing process using a balanced blend of salt and sugar. Perfect for entertaining or elevating a casual brunch, gravlax is best served thinly sliced over rye bread or crispbread, accompanied by a mustard-dill sauce for a tangy finish. With just 15 minutes of prep and a curing time of 36-48 hours, this elegant, make-ahead dish promises gourmet results with minimal effort. Impress your guests with every bite of this Nordic-inspired masterpiece!
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Recipe Information
Ingredients
- 500 grams Salmon fillet (skin-on, boneless)
- 25 grams Coarse sea salt
- 25 grams Granulated sugar
- 30 grams Fresh dill (roughly chopped)
- 1 teaspoon Black peppercorns (crushed)
- 1 teaspoon Lemon zest (optional, for added flavor)
- 1 sheet Plastic wrap (enough to wrap the salmon)
Instructions
1. Check the salmon fillet for bones and remove any remaining with tweezers. Pat the salmon dry with paper towels.
2. In a small bowl, mix together the salt, sugar, crushed black peppercorns, and lemon zest (if using).
3. Lay a sheet of plastic wrap on a clean work surface and sprinkle half of the chopped dill in the center of the wrap.
4. Rub the salt and sugar mixture evenly all over the salmon fillet, ensuring it's well-coated on all sides.
5. Place the salmon fillet on top of the dill layer, skin-side down. Sprinkle the remaining dill over the top of the salmon.
6. Wrap the salmon tightly in the plastic wrap, ensuring there are no gaps, then place it in a shallow dish or rimmed baking sheet to catch any liquid released during curing.
7. Weigh down the salmon by placing a small cutting board or plate on top, then add a couple of heavy cans or jars. This helps press the cure into the fish evenly.
8. Refrigerate the salmon for 36-48 hours. Flip the fillet every 12 hours, draining and discarding any liquid that has accumulated.
9. After curing, remove the salmon from the wrap and rinse off the excess cure under cold running water. Pat the salmon dry with paper towels.
10. To serve, use a sharp knife to slice the salmon thinly, cutting at an angle away from the skin. Gravlax is best enjoyed with rye bread, crispbread, or alongside a mustard-dill sauce.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 10014 mg | 435% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 25.2 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2068 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.
