Salmon Gravlax* Recipe
Make Salmon Gravlax* Recipe in just 48h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish and Marinade
Method
Preparation
- 1
Prepare the Salmon
Ensure the salmon fillet is skin-on and free from bones. Rinse the fillet under cold water and pat it dry with paper towels.
- 2
Mix the Marinade
In a bowl, combine the coarse sea salt, granulated sugar, chopped dill, crushed black peppercorns, and lemon zest. Mix well to ensure even distribution of ingredients.
- 3
Apply the Marinade
Lay the salmon fillet on a piece of plastic wrap, skin side down. Sprinkle the marinade mixture evenly over the flesh of the salmon. Drizzle the vodka or aquavit over the top.
- 4
Wrap and Weigh Down
Wrap the salmon tightly in the plastic wrap, ensuring the marinade is in contact with the fish. Place the wrapped salmon in a dish and weigh it down with a heavy object (like a can or a heavy plate).
- 5
Refrigerate
Refrigerate the salmon for 48 hours, turning it every 12 hours to redistribute the marinade.
Serving
- 6
Slice the Gravlax
After 48 hours, remove the salmon from the refrigerator and unwrap it. Rinse off the marinade under cold water and pat it dry with paper towels.
- 7
Presentation
Using a sharp knife, slice the salmon thinly on a diagonal, ensuring to cut against the grain for tender slices.
- 8
