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4.80
from
5
votes
Gravlax Salmon Recipe
A raw salmon preserved with sugar and salt for a delicious appetizer or meal.
Prep Time
5
minutes
mins
Total Time
2
days
d
5
minutes
mins
Course:
Seafood
Cuisine:
Scandinavian
Servings:
6
servings
Calories:
193
kcal
Author:
Katie Wells
Ingredients
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)
Instructions
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.
Enjoy!
Notes
Delicious served on cucumber slices or with cream cheese. Enjoy within a couple days of finishing.
Nutrition
Serving:
65
grams
|
Calories:
193
kcal
|
Carbohydrates:
1.8
g
|
Protein:
19.3
g
|
Fat:
12.3
g
|
Saturated Fat:
2.6
g
|
Cholesterol:
44
mg
|
Sodium:
683
mg
|
Sugar:
1.8
g