📖 Instructions

1. Prepare the Salmon: Obtain a fresh, skin-on salmon fillet, approximately 1.5 to 2 pounds in weight. Ensure it is pin-boned; if not, remove any remaining bones using tweezers or pliers. Pat the salmon dry with paper towels.
2. Mix the Cure Ingredients: In a bowl, combine 1/2 cup of kosher salt, 1/4 cup of granulated sugar, and 2 tablespoons of crushed red pepper flakes. Mix well to ensure an even distribution of the chili flakes throughout the cure.
3. Prepare the Dill: Chop 1 cup of fresh dill. A generous amount of dill is crucial for the characteristic gravlax flavor. Divide the dill into two portions.
4. Assemble the Gravlax: On a large sheet of plastic wrap, spread half of the chopped dill. Place the salmon fillet, skin-side down, on top of the dill.
5. Apply the Cure: Generously coat the flesh side of the salmon with the salt, sugar, and chili flake mixture. Ensure an even coverage, paying attention to thicker parts of the fillet. Don't be scared to really pack it on there!
6. Add Remaining Dill: Sprinkle the remaining chopped dill over the cured salmon, pressing it gently into the flesh.
7. Wrap Tightly: Wrap the salmon tightly in the plastic wrap, ensuring no air pockets remain. This creates a compact package that facilitates the curing process.
8. Weight the Salmon: Place the wrapped salmon in a baking dish or on a flat surface. Place a weight on top of it, such as a few cans or a brick wrapped in plastic wrap. This pressure helps draw out moisture and enhances the curing process. Trust me, this step is important!
9. Refrigerate: Transfer the weighted salmon to the refrigerator. Cure for 48 to 72 hours, flipping the package every 24 hours to ensure even curing. The longer it cures, the firmer and more intensely flavored the gravlax will become. Check it at 48 hours and decide if you want it to cure for longer based on personal preference!
10. Rinse and Dry: After curing, remove the salmon from the plastic wrap. Rinse it thoroughly under cold running water to remove the salt, sugar, chili flakes, and dill. Pat it dry with paper towels.
11. Slice Thinly: Place the cured salmon on a cutting board, skin-side down. Using a long, sharp knife, slice the gravlax thinly at an angle. Slicing at an angle increases the surface area of each slice, enhancing the flavor and texture.
12. Serve: Arrange the sliced chili flake gravlax on a serving platter. Garnish with fresh dill sprigs and lemon wedges. Serve chilled with rye bread, cream cheese, and capers, or incorporate it into salads, bagels, or other appetizers. Enjoy!