Video: How to Make Salmon Gravlax

  • Prep time

    15 minutes

  • Cook time

    6 hours

  • Course

    Small Bites

  • Skill level

    Beginner

  • Season

    Spring, Winter, Summer

Chef’s notes

Gravlax is an ancient means of preserving fish. While traditional methods take several days to cure, this recipe is much quicker but yields a really fantastic result. Placing the salmon in a vacuum-sealed bag with a salty, citrusy brine ensures a fast and even transfer of flavor and salt throughout the fillet. To serve, simply rinse off the brine, roll in finely chopped dill, slice thin, and drizzle with olive oil.

Ingredients

  • 1 (5 lb.) side wild salmon
  • 1 cup granulated sugar
  • 1 cup kosher salt
  • Juice and zest of 1 lemon
  • Juice and zest of 1 lime
  • Juice and zest of 1 orange
  • 1 bunch fresh dill, chopped
  • Fresh ground black pepper

Preparation

  1. Combine sugar, salt, and the juice and zest of all fruit. Place the fillet in a vacuum bag and cover with the sugar mixture. Vacuum on high.
  2. Place the vacuum bag in the fridge and allow it to set for 3 hours, or up to 6 hours.
  3. Remove the fish from the bag, and rinse under cold water. Pat dry with paper towels.
  4. Roll the cured fillet in the minced dill and grind some black pepper over top. Slice the fillet, on the bias, into very thin slices.
Chef’s notes

Gravlax is an ancient means of preserving fish. While traditional methods take several days to cure, this recipe is much quicker but yields a really fantastic result. Placing the salmon in a vacuum-sealed bag with a salty, citrusy brine ensures a fast and even transfer of flavor and salt throughout the fillet. To serve, simply rinse off the brine, roll in finely chopped dill, slice thin, and drizzle with olive oil.

Ingredients

  • 1 (5 lb.) side wild salmon
  • 1 cup granulated sugar
  • 1 cup kosher salt
  • Juice and zest of 1 lemon
  • Juice and zest of 1 lime
  • Juice and zest of 1 orange
  • 1 bunch fresh dill, chopped
  • Fresh ground black pepper

Preparation

  1. Combine sugar, salt, and the juice and zest of all fruit. Place the fillet in a vacuum bag and cover with the sugar mixture. Vacuum on high.
  2. Place the vacuum bag in the fridge and allow it to set for 3 hours, or up to 6 hours.
  3. Remove the fish from the bag, and rinse under cold water. Pat dry with paper towels.
  4. Roll the cured fillet in the minced dill and grind some black pepper over top. Slice the fillet, on the bias, into very thin slices.
MeatEater Fire Breather Hot Sauce
Save this product
Shop Now
4 Pack Seasonings Gift Pack
Save this product
Shop Now
Meater+ Bluetooth Thermometer
Save this product
Shop Now
The MeatEater Fish and Game Cookbook
Save this product
Penguin Random House
$35.00
Shop Now
MeatEater Smoke Signals BBQ Sauce
Save this product
Shop Now
Tall Cocotte 5 QT
Save this product
Staub
$199.99
Shop Now
Jean-Paul Bourgeois Seasonings 6 pack
Save this product
Shop Now
Essential Meatcrafter™️ Knife
Save this product
Shop Now
Save this recipe

Video: How to Make Salmon Gravlax

Recipe by: Kevin Gillespie
  • Prep time

    15 minutes

  • Cook time

    6 hours

  • Course

    Small Bites

  • Skill level

    Beginner

  • Season

    Spring, Winter, Summer

Chef’s notes

Gravlax is an ancient means of preserving fish. While traditional methods take several days to cure, this recipe is much quicker but yields a really fantastic result. Placing the salmon in a vacuum-sealed bag with a salty, citrusy brine ensures a fast and even transfer of flavor and salt throughout the fillet. To serve, simply rinse off the brine, roll in finely chopped dill, slice thin, and drizzle with olive oil.

Ingredients

  • 1 (5 lb.) side wild salmon
  • 1 cup granulated sugar
  • 1 cup kosher salt
  • Juice and zest of 1 lemon
  • Juice and zest of 1 lime
  • Juice and zest of 1 orange
  • 1 bunch fresh dill, chopped
  • Fresh ground black pepper

Preparation

  1. Combine sugar, salt, and the juice and zest of all fruit. Place the fillet in a vacuum bag and cover with the sugar mixture. Vacuum on high.
  2. Place the vacuum bag in the fridge and allow it to set for 3 hours, or up to 6 hours.
  3. Remove the fish from the bag, and rinse under cold water. Pat dry with paper towels.
  4. Roll the cured fillet in the minced dill and grind some black pepper over top. Slice the fillet, on the bias, into very thin slices.