Salmon Gravlax Recipe
Make Salmon Gravlax Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Serving Garnishes
Method
Preparation of the Gravlax
- 1
Prepare the Salmon
Start with a fresh salmon fillet, skin-on. Rinse it under cold water and pat it dry with paper towels. Ensure there are no pin bones left in the fillet.
- 2
Make the Cure Mixture
In a bowl, combine the coarse sea salt and granulated sugar. Mix well until evenly combined.
- 3
Add Flavorings
Chop the fresh dill finely and add it to the salt and sugar mixture. Crush the black peppercorns and add them to the mixture along with the cognac or aquavit. Mix thoroughly.
- 4
Coat the Salmon
Spread half of the cure mixture on a large piece of plastic wrap. Place the salmon fillet skin-side down on the mixture. Cover the salmon with the remaining cure mixture, ensuring it is evenly coated.
- 5
Wrap and Refrigerate
Wrap the salmon tightly in the plastic wrap to prevent air from getting in. Place it in a shallow dish to catch any liquid that may escape. Refrigerate for at least 48 hours, flipping the salmon every 12 hours.
Serving the Gravlax
- 6
Slice the Gravlax
After 48 hours, unwrap the salmon and discard the cure mixture. Rinse the salmon under cold water to remove excess salt and pat dry. Using a sharp knife, slice the gravlax thinly at a diagonal angle.
- 7
- 8
