Keto Classic Gravlax
Elevate your keto dining experience with this sumptuous Keto Classic Gravlax recipe, a low-carb take on the traditional Scandinavian delicacy. This effortless, no-cook dish transforms fresh, skin-on salmon fillet into silky, flavorful gravlax through a simple curing process featuring sea salt, erythritol sweetener, freshly ground black pepper, fragrant dill, and zesty lemon peel. Ideal for meal prep, this make-ahead recipe requires a quick 20-minute preparation and 48-72 hours in the refrigerator to cure to perfection. Serve this elegant, keto-friendly cured salmon thinly sliced, either on its own or paired with delightful low-carb sides like cucumber, avocado, or cream cheese. Perfect for brunch spreads, appetizers, or elevated snacking, this gravlax recipe is not only irresistibly delicious but also a celebration of fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 2 pounds Salmon fillet, skin-on
- 3 tablespoons Sea salt
- 2 tablespoons Erythritol sweetener
- 1 teaspoon Fresh black pepper, coarsely ground
- 1 bunch Fresh dill, chopped
- 1 teaspoon Lemon zest
Instructions
Start by ensuring your salmon fillet is fresh, cleaned, and patted dry with paper towels.
In a small bowl, mix together the sea salt, erythritol sweetener, and freshly ground black pepper. Ensure the mixture is well combined.
Lay a large piece of plastic wrap on a clean surface and sprinkle some of the salt mixture onto the wrap.
Place half of the chopped dill directly onto the salt mixture, spreading it out slightly larger than the salmon fillet.
Place the salmon fillet, skin-side down, on top of the dill layer.
Rub the remaining salt mixture onto the salmon flesh, ensuring an even coating.
Cover the coated salmon thoroughly with the remaining chopped dill and lemon zest.
Wrap the salmon tightly with the plastic wrap, ensuring no parts are exposed, then wrap it again with a second piece of plastic wrap.
Place the wrapped salmon fillet in a shallow dish. Put a weight on top (such as a pan or canned goods) to press it down slightly and enhance the curing process.
Refrigerate the salmon for at least 48 hours, up to 72 hours for a more intense flavor. Turn the wrapped salmon every 12 hours while it cures.
After curing, unwrap the salmon and gently rinse it under cold water to remove the salt mixture. Pat dry with paper towels.
Using a sharp knife, slice the salmon thinly at an angle, discarding the skin as you go.
Serve the gravlax on its own or with keto-friendly accompaniments like cucumber slices, avocado, or cream cheese.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 21520 mg | 936% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 0.1 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 83.9 mcg | 420% | |
| Calcium | 655 mg | 50% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4774 mg | 102% | |
*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.
