Classic Gravlax

Transform your kitchen into a Nordic haven with this Classic Gravlax recipe—a timeless favorite that combines the natural richness of fresh salmon with the vibrant flavors of dill, lemon zest, and a hint of black pepper. This homemade gravlax is cured to perfection over 48 hours using a simple mixture of coarse sea salt and sugar, enhancing the fish's delicate texture and robust taste. For an extra touch of sophistication, a splash of vodka can be added to elevate the flavor profile. Ideal for entertaining, this no-cook dish offers an impressive centerpiece for a brunch spread or a luxurious appetizer when served with crusty bread, cream cheese, or a tangy mustard sauce. With minimal prep and a rewarding wait, Classic Gravlax is your ticket to an elegant taste of Scandinavia.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:2880 mins

Total Time:2900 mins

Servings: 10

Ingredients

• 2 pounds Fresh salmon fillet
• 0.5 cups Coarse sea salt
• 0.5 cups Granulated sugar
• 1 tablespoon Black peppercorns, crushed
• 0.5 cups Fresh dill, chopped
• 1 whole lemon Lemon zest
• 2 tablespoons Vodka (optional)

Directions

Step 1

Start by ensuring the salmon fillet is fresh, deboned, and the skin is left on. If necessary, use tweezers to remove any remaining bones.

Step 2

In a small bowl, combine the coarse sea salt, granulated sugar, and crushed black peppercorns. Mix well to create the curing mixture.

Step 3

Pat the salmon fillet dry with paper towels. Place it skin-side down on a large piece of plastic wrap on a flat surface.

Step 4

Sprinkle the lemon zest evenly over the flesh of the salmon.

Step 5

Cover the salmon evenly with the curing mixture, ensuring a thick layer that completely covers the flesh.

Step 6

Sprinkle the chopped dill generously over the salt and sugar mixture on the salmon.

Step 7

If using vodka, sprinkle it over the curing mixture and dill for added flavor.

Step 8

Wrap the salmon tightly with the plastic wrap, ensuring there are no gaps. Place it on a shallow baking dish to catch any liquid that may seep out during curing.

Step 9

Weigh the salmon down with a plate or small baking tray and store in the refrigerator.

Step 10

Allow the salmon to cure for at least 48 hours. Turn the salmon over every 12 hours, draining any liquid that accumulates in the dish.

Step 11

After the curing period, remove the plastic wrap and gently rinse the salmon under cold water to remove the curing mixture. Pat dry with paper towels.

Step 12

Slice the gravlax thinly at an angle, starting at the tail, and serve immediately or package and refrigerate for later use.

Nutrition Facts

Serving size	(1292.2g)

Amount per serving	% Daily Value*
Calories	2169.2

Total Fat 75.1g	0%
Saturated Fat 15.0g	0%
Polyunsaturated Fat g
Cholesterol 553.7mg	0%
Sodium 46557.4mg	0%
Total Carbohydrate 114.8g	0%
Dietary Fiber 5.3g	0%
Total Sugars 100.1g
Protein 236.7g	0%

Vitamin D 3357.8IU	0%
Calcium 404.8mg	0%
Iron 14.2mg	0%
Potassium 5613.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 45.5%

Carbs: 22.1%