Gravlax literally means 'grave salmon'—Vikings buried fish in sand for weeks, creating this silky cured delicacy by accident.
Gravlax Salmon
Elevate your holiday feast with this mouthwatering gravlax salmon that's as easy on the wallet as it is on the palate! With just fresh salmon, aromatic dill, and a touch of brown sugar, you’ll create a stunning dish that dazzles your guests. Let me guide you through the simple steps to craft this delectable, homemade delicacy that’s perfect for any festive occasion!
Prep
48
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 combava ou 1 lime
- 1 citron jaune
- 1 orange
🥩Meat & Seafood(1)
- 1 filet de saumon de 1kg (2.21 lbs)
🫙Pantry Staples(1)
- 300gr de sucre (blanc ou roux) (1.5 cup)
🧂Spices & Seasonings(1)
- 300gr de gros sel (10.6 oz)
📦Other(2)
- 2 càs de baies roses (30 ml)optional
- optionnel : de l’aneth, 1 càs de vodka ou de gin (15 ml)optional
👨🍳 Instructions
- 1
Before starting, make sure to freeze your salmon filet for at least 48 hours beforehand, or you will need to freeze it afterward.
- 2
In a bowl, mix the coarse salt, sugar, ground pink berries, and citrus zests.
- 3
In a large dish, line the bottom with plastic wrap. Place some of the brine mixture in the bottom and lay the salmon on top. Cover the salmon with the remaining brine and wrap it tightly with plastic wrap.
- 4
Use a plate or cutting board to weigh down the salmon. Place it in the fridge for 36 hours.
- 5
After 24 hours, you can remove excess liquid and return it to the fridge for the remaining 12 hours. Ensure the salmon is tightly wrapped and add weight on top.
- 6
After 36 hours, rinse the salmon under cold water, scrubbing well to remove all the brine. Then, dry the salmon thoroughly with paper towels. Wrap the salmon and store it in the fridge until serving (maximum 2 days).
💡 Pro Tips
- ✓Use a 2:1 ratio of coarse salt to sugar in your cure mixture because salt extracts moisture through osmosis while sugar balances the salinity and aids in texture development.ingredient2:1 salt:sugar ratio
- ✓Apply 5-7 pounds of weight on top of the wrapped salmon to ensure even brine penetration and proper moisture extraction throughout the curing process.technique5-7 pounds weight
- ✓Maintain refrigerator temperature at 35-38°F during the 36-hour cure because temperatures above 40°F risk bacterial growth while below 32°F slows the curing process significantly.timing35-38°F, 36 hours
- ✓Choose salmon fillets with uniform 1.5-2 inch thickness because thinner sections will over-cure and become too salty while thicker portions remain under-cured.ingredient1.5-2 inch thickness
- ✓Rinse the cured salmon for exactly 60-90 seconds under cold running water because insufficient rinsing leaves excess salt while over-rinsing removes the developed pellicle that gives gravlax its signature texture.technique60-90 seconds
Share this recipe
Prep
48
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Gravlax literally means 'grave salmon'—Vikings buried fish in sand for weeks, creating this silky cured delicacy by accident.
Gravlax Salmon
Elevate your holiday feast with this mouthwatering gravlax salmon that's as easy on the wallet as it is on the palate! With just fresh salmon, aromatic dill, and a touch of brown sugar, you’ll create a stunning dish that dazzles your guests. Let me guide you through the simple steps to craft this delectable, homemade delicacy that’s perfect for any festive occasion!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 combava ou 1 lime
- 1 citron jaune
- 1 orange
🥩Meat & Seafood(1)
- 1 filet de saumon de 1kg (2.21 lbs)
🫙Pantry Staples(1)
- 300gr de sucre (blanc ou roux) (1.5 cup)
🧂Spices & Seasonings(1)
- 300gr de gros sel (10.6 oz)
📦Other(2)
- 2 càs de baies roses (30 ml)optional
- optionnel : de l’aneth, 1 càs de vodka ou de gin (15 ml)optional
👨🍳 Instructions
- 1
Before starting, make sure to freeze your salmon filet for at least 48 hours beforehand, or you will need to freeze it afterward.
- 2
In a bowl, mix the coarse salt, sugar, ground pink berries, and citrus zests.
- 3
In a large dish, line the bottom with plastic wrap. Place some of the brine mixture in the bottom and lay the salmon on top. Cover the salmon with the remaining brine and wrap it tightly with plastic wrap.
- 4
Use a plate or cutting board to weigh down the salmon. Place it in the fridge for 36 hours.
- 5
After 24 hours, you can remove excess liquid and return it to the fridge for the remaining 12 hours. Ensure the salmon is tightly wrapped and add weight on top.
- 6
After 36 hours, rinse the salmon under cold water, scrubbing well to remove all the brine. Then, dry the salmon thoroughly with paper towels. Wrap the salmon and store it in the fridge until serving (maximum 2 days).
💡 Pro Tips
- ✓Use a 2:1 ratio of coarse salt to sugar in your cure mixture because salt extracts moisture through osmosis while sugar balances the salinity and aids in texture development.ingredient2:1 salt:sugar ratio
- ✓Apply 5-7 pounds of weight on top of the wrapped salmon to ensure even brine penetration and proper moisture extraction throughout the curing process.technique5-7 pounds weight
- ✓Maintain refrigerator temperature at 35-38°F during the 36-hour cure because temperatures above 40°F risk bacterial growth while below 32°F slows the curing process significantly.timing35-38°F, 36 hours
- ✓Choose salmon fillets with uniform 1.5-2 inch thickness because thinner sections will over-cure and become too salty while thicker portions remain under-cured.ingredient1.5-2 inch thickness
- ✓Rinse the cured salmon for exactly 60-90 seconds under cold running water because insufficient rinsing leaves excess salt while over-rinsing removes the developed pellicle that gives gravlax its signature texture.technique60-90 seconds