Prep time
15 minutes
Cook time
6 hours
Course
Small Bites
Skill level
Beginner
Season
Spring, Winter, Summer
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
- 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.
- Place the vacuum bag in the fridge and allow it to set for 3 hours, or up to 6 hours.
- Remove the fish from the bag, and rinse under cold water. Pat dry with paper towels.
- 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.
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Video: How to Make Salmon Gravlax
Prep time
15 minutes
Cook time
6 hours
Course
Small Bites
Skill level
Beginner
Season
Spring, Winter, Summer
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
- 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.
- Place the vacuum bag in the fridge and allow it to set for 3 hours, or up to 6 hours.
- Remove the fish from the bag, and rinse under cold water. Pat dry with paper towels.
- 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.