Homemade Gravlax (Easy Cured Salmon Recipe)

Method7 steps

1. 1

   Step 1: Crush the peppercorns with the bottom of a small heavy skillet, the side of a chef’s knife, a spice grinder or a mortar and pestle. Combine the brown sugar, kosher salt (¼ cup) and crushed peppercorns in a small bowl. Set aside.

   Uses 1 tablespoon white peppercorns · ⅓ cup packed light brown sugar · ¼ cup kosher salt

2. 2

   Step 2: Keep the supplier-confirmed raw-consumption salmon chilled, remove any remaining pin bones and pat dry. Lay skin-side down in a 9 × 13-inch glass dish. Rub the aquavit (3 tablespoons), or chosen gin/vodka/brandy alternative, into its surface. Coat evenly with the prepared kosher-salt, brown-sugar and pepper rub, then add the cup of chopped curing dill (1 cup).

   Uses 2 lb skin-on salmon fillet, pin bones removed, supplied for raw consumption · 3 tablespoons aquavit (or gin, vodka or brandy) · Prepared kosher-salt brown-sugar and pepper cure · 1 cup coarsely chopped fresh dill for the cure

3. 3

   Step 3: Tightly wrap the baking dish in plastic wrap. Place a cutting board, smaller baking dish or something else that is about the same size as the piece of salmon on top of the fish. Stack a few cans or jars of vegetables or beans on top to weigh the salmon down. Transfer everything to the refrigerator and let the salmon cure for 12 hours or overnight.

   First 12-hour refrigerated cure · 720 minUses Salmon coated with aquavit salt-sugar cure and dill

4. 4

   Step 4: Take the salmon out of the refrigerator and remove the plastic wrap, cutting board and weights. Drizzle the top of the salmon with some of the accumulated juices from the bottom of the dish and pour off and discard any remaining juices at the bottom of the pan. Flip the salmon over so that it is now skin side up. Wrap with a new piece of plastic wrap and top again with the cutting board and weights. Place it back in the refrigerator for another 12 hours.

   Second 12-hour refrigerated cure · 720 minUses Salmon after first 12-hour cure with accumulated juices

5. 5

   Step 5: Repeat the process above one more time, flipping the salmon so that it is now skin side down again. Rewrap with fresh plastic wrap and replace the board and weights. Back to the refrigerator for 12 more hours.

   Third 12-hour refrigerated cure · 720 minUses Salmon after second 12-hour cure

6. 6

   Step 6: Take the salmon out of the refrigerator (the total cure time should be about 36 hours) and remove the plastic wrap, cutting board and weights. Using a paper towel, wipe the dill and any remaining rub from the top of the salmon.

   Uses Salmon after 36 hours total refrigerated curing

7. 7

   Step 7: Transfer to a platter or cutting board and slice on the bias against the grain of the fish into very thin slices, leaving the skin behind. Serve with rye bread and/or crispbread, mustard dill sauce, lemon wedges and/ or dill sprigs.

   Uses Cured salmon with rub and dill wiped off · Ready rye bread or crispbread, optional, for serving · Small lemon wedges, for serving · Additional fresh dill sprigs, optional garnish · Ready mustard dill sauce, optional, for serving