Developed this king salmon gravlax over years of trial and error. Sometimes simple is just better. Reliable, repeatable results every time. Honey-mustard-dill sauce makes a nice accompaniment.

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Recipe Summary

prep:
15 mins
additional:
1 day
total:
1 day
Servings:
10
Yield:
2 1-pound fillets
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, salt, and peppercorns in a bowl and mix well. Sprinkle about 1/3 of the mixture over the bottom of a glass baking dish. Place 1 salmon fillet on top, skin-side down. Sprinkle 1/2 the dill on top. Cover with another 1/3 of the sugar mixture. Sprinkle remaining dill on the second fillet and place skin-side up on top of the first fillet. Cover with remaining sugar mixture.

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  • Wrap baking dish tightly in plastic wrap and refrigerate for 18 hours. Turn fillets over and spoon the syrupy liquid over fish before covering again with plastic wrap. Refrigerate another 18 hours.

  • Rinse fillets lightly in cold water to remove salt. Pat dry. Slice fish thinly at an angle.

Cook's Note:

Unlike most recipes for gravlax, do not weigh down fillets with bricks or heavy objects. Compression of the flesh while curing causes a tough, chewy, jerky- like product. Yours should have a soft mouthfeel and be much more palatable. Enjoy!

Nutrition Facts

255 calories; protein 18.3g 37% DV; carbohydrates 22.8g 7% DV; fat 9.9g 15% DV; cholesterol 53.6mg 18% DV; sodium 6893.4mg 276% DV. Full Nutrition
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