Housemade Salmon Gravlax Recipe
Make Housemade Salmon Gravlax Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon Preparation
Serving Accompaniments
Method
Salmon Preparation
Prepare the Salmon
Ensure the salmon fillet is skin-on and boneless. Rinse it under cold water and pat it dry with paper towels.
Make the Cure Mixture
In a bowl, combine the sea salt, granulated sugar, chopped dill, crushed black peppercorns, lemon zest, and crushed juniper berries (if using). Mix well.
Apply the Cure
Place half of the cure mixture in a shallow dish. Lay the salmon skin-side down on top of it. Then, cover the salmon completely with the remaining cure mixture.
Wrap and Refrigerate
Cover the dish tightly with plastic wrap. Place a weight (like another dish or a heavy can) on top to press the salmon. Refrigerate for 48 to 72 hours, turning the salmon every 12 hours.
Serving Instructions
Remove the Salmon from the Cure
After the curing period, remove the salmon from the refrigerator. Rinse off the cure mixture under cold water and pat the salmon dry with paper towels.
Slice the Salmon
Using a sharp knife, slice the salmon thinly at a 45-degree angle. This will give you beautiful, delicate slices.
Prepare the Accompaniments
Arrange the capers, red onion slices, and mustard sauce on a serving platter. Serve alongside the slices of gravlax and toasted bread or bagels.