This is one of those foods that I was very hesitant to try when I was younger, and I absolutely love it now! If you haven’t had it before, the basic idea is that you are curing raw (wild caught) salmon in salt, sugar and spices. It. Is. Delicious.
I tried a lot of recipes to figure out how to make this (because it is $7 per 4 ounces to buy!!) and finally found one that works well. This recipe from Gnolls.org is the best one I’ve found, and this is probably by new favorite food! The recipe below is a slight adjustment from his, but check out his great tutorial.
If you haven’t tried Gravlax before, I highly recommend making this recipe. It is absolutely wonderful by itself, or on cucumber slices, or with cream cheese, or many other ways!
- 1 side of salmon with skin on (the skin is important)- preferably wild caught. Mine weighed about 1.2 lbs
- 2 Tablespoons of sugar (I know, but it is minimal in the finished product)
- 2 teaspoons of sea salt (I used finely ground himilayan)
- ½ cup dried dill (fresh is probably much better, but my garden was done with dill for the year)
- 3-4 very thing slices of lime
- plastic wrap
- a small baking dish or large plate with high sides
- a plastic gallon size ziplock
- Cut the salmon filet in half in to two pieces that are as close to the same size as possible. This is important
- Sprinkle the sugar and salt evenly over the flesh side of both filet pieces making sure you coat well.
- Sprinkle half of the dill evenly on ONE piece of the salmon.
- place the lime slices on top of the dill on that piece
- Sprinkle the other half of the dill on top of the limes, making sure they are covered.
- Carefully, place the second piece of salmon on top of the first one (the one with the sugar, salt, dill, etc)
- Wrap very tightly in plastic wrap and place carefully in the ziplock bag
- Put in baking dish or plate with high sides and place in the fridge.
- Flip over every 12 hours or so (not an exact science here)
- Wait 2 days (and no more than 3!!)
- To serve: scrape off the excess dill, limes etc and thinly spice with a filet knife to get it off the skin.