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 gravlax 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. Gravlax has become my new favorite food! The recipe below is a slight adjustment from the other ones I tried, and I think it’s an improvement.
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!
Gravlax Salmon Recipe
- 1 side wild caught salmon (with skin on)
- 2 TBSP sugar
- 2 tsp sea salt or Himalayan salt
- ½ cup fresh or dried dill
- 1 lime (sliced very thin)
- Cut the salmon filet in half into two equal size pieces.
- 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 three or four 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.
- Wrap very tightly in plastic wrap and place carefully in a Ziploc bag
- Put the bag in a baking dish or plate with high sides and place in the refrigerator.
- Flip over every 12 hours or so.
- Wait 2 days (and no more than 3!!).
- To serve scrape off the excess dill and limes and slice thinly with a sharp filet knife to remove from the skin.
Every made gravlax? Ever eaten raw cured fish? Tell me below!
Discussion (21 Comments)
Are there any alternatives to using plastic wrap to keep it all together? I have a phobia 🙂
Katie - Wellness Mama
If you can get it airtight in glass it could work as well…
Salmon is my absolute favorite and I’m always trying new ways to prepare it! I’ve actually found that I just don’t like it any other way than with a little bit of olive oil and Himalayan pink salt! Cook it for about 20 minutes and it’s perfection.
I agree – the simpler, the better. Try this amazingly-easy sous-vide version. No equipment required. https://www.nytimes.com/video/dining/100000001265554/in-the-kitchen-with-nathan-myhrvold.html
Salmon that’s a smooth as silk, with the most fabulous texture and salmon flavor and aroma. This is the salmon they serve in Heaven.