⏳ Yield & Time

Yield: 4 Servings servings

Preparation Time: 5 minutes

Cook Time: 0 minutes

Total Time: 1440 minutes

🍽 Ingredients

• 1 pound Salmon Fillet
• 1/4 cup Kosher Salt
• 2 tablespoons Granulated Sugar
• 1/4 cup, finely chopped Fresh Dill
• 1 tablespoon Fresh Lemon Juice

📖 Instructions

1. First, let's prep our star ingredient: the salmon fillet. Gently rinse a 1-pound salmon fillet under cold water and pat it completely dry using paper towels. Removing excess moisture is key for a successful cure. Make sure there are no scales or stray bones.
2. Next, we'll make our cure mixture. In a medium bowl, combine 1/4 cup kosher salt, 2 tablespoons granulated sugar, 1/4 cup finely chopped fresh dill, and 1 tablespoon fresh lemon juice. I prefer fresh lemon juice, but bottled will work in a pinch.
3. Now for the fun part—mixing everything up! Use a fork to thoroughly combine the salt, sugar, dill, and lemon juice until the sugar is fully dissolved. You want this to be well combined!
4. Grab your baking sheet. I find using parchment paper here is extremely useful, trust me, it's a lifesaver for easy clean-up. Place the salmon skin-side down on the parchment paper. This helps prevent the skin from sticking.
5. Carefully, using your hands, spread half of the cure mixture evenly over the flesh side of the salmon. Flip the salmon over, skin-side up, and spread the remaining cure mixture evenly over the other side of the fillet. Try to get even coverage. I sometimes do a bit more on top
6. Next, use your hands to gently press the cure mixture into the salmon ensuring the salmon is completely covered. I've found this ensures a better cure.
7. Now, tightly wrap the salmon fillet with plastic wrap. I like to double wrap it to make extra sure there's no moisture loss or air exposure. You don't want this to get nasty from air exposure.
8. Place the wrapped salmon in a container. Something that can hold the gravlax without crushing it. The container helps to keep the salmon protected as it cures. Now, put your masterpiece into the refrigerator and let it cure for 24 to 36 hours. During the curing process, turn the salmon over halfway through; trust me, it's worth it.
9. After the curing time, unwrap the salmon and rinse it gently under cold running water to wash off the cure. Gently pat the fillet dry again with paper towels.
10. Now comes the satisfying part. Using a very sharp knife, slice the gravlax thinly against the grain. This makes it super tender. Isn't that great?
11. Finally, arrange the gravlax slices on a platter and garnish with fresh dill sprigs and lemon wedges. Serve immediately with some crackers or rye bread for a delicious and elegant appetizer. Enjoy your handmade creation!

📝 Notes

• For best results, use high-quality, fresh salmon. The fresher, the better!
• Adjust the amount of salt and sugar to your preference. If you prefer a less salty gravlax, reduce the amount of salt accordingly.
• You can experiment with other herbs and spices, such as black peppercorns or juniper berries, for a unique flavor profile.
• Make sure to use a sharp knife to ensure clean, even slices. Trust me, it makes a huge difference!