How to Make Salmon Gravlax


How to Make Salmon Gravlax

Of all the DIY home-cured foods, gravlax is one of the most satisfying.

The process doesn’t take long – or much of your attention – and it’s so pretty!

Give fresh salmon a sprinkle of salt, sugar, and herbs and a few days in the fridge, and it will transform into a beautiful, flavorful dish ready for the brunch table.

Gravlax is a Scandinavian specialty. It’s very similar to lox, the deli counter favorite, but gravlax is usually cured with spices and fresh herbs (unlike lox, which is left plain). Gravlax is also never smoked.

All you need to make gravlax at home is a baking dish and two heavy cans to use as weights during the curing process. And, of course, some salmon.

How to Make Salmon GravlaxGet two 1-pound pieces of salmon, preferably cut from the thicker end of the fillet. Make sure the skin is still on. You’ll press these two pieces together with salt, herbs, and other seasonings sandwiched in between.

After 48 hours in the fridge, use your sharpest, straight-edged knife to cut the salmon into thin slices. When you arrange them on the platter, curl the pieces slightly before sprinkling with red onion, capers, and more dill – this makes such a pretty presentation.

How to Make Salmon GravlaxThis recipe makes enough gravlax for a good-sized crowd. Traditionally, gravlax is served with dark rye or dense grainy bread, but bagels or any good-quality bread is great.

The gravlax is so rich that you don’t really need cream cheese or crème fraiche, though these extras always make a brunch feel particularly decadent.


How to Make Salmon Gravlax Recipe

It's always best to buy your fish from a dependable purveyor who has examined the catch for parasites and handled the fish properly. If you’re unsure, then fully freeze (and then thaw) your fish before making this recipe. For more information on safe practices for handling and consuming raw fish, read this article from the FDA.

Ingredients

  • 2 center-cut pieces (1 pound each) skin-on boneless salmon, both cut from the wide, thick end of a fillet
  • 1/4 cup kosher salt
  • 2 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon fennel seeds, crushed
  • 1 bunch fresh dill sprigs, cut into 2-inch pieces
  • 1/2 red onion, finely chopped, to garnish
  • 1/4 cup capers, to garnish
  • 1 lemon, cut into wedges, to garnish
  • Extra dill, to garnish


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