Ingredients
1 lb fresh salmon fillet, skin on
2 tbsp kosher salt
2 tbsp granulated sugar
1 tsp freshly ground black pepper
1/4 cup fresh dill, finely chopped
1 tbsp lemon zest
1 tbsp vodka (optional, for added flavor)
Execution
Prepare the Salmon
Check the salmon fillet for any bones, removing them with tweezers. Pat dry with paper towels.
Make the Cure Mix
In a small bowl, mix the salt, sugar, black pepper, dill, and lemon zest. If using, add vodka to the mixture for a more complex flavor.
Apply the Cure
Place a large piece of plastic wrap on a baking sheet. Spread half of the cure mixture on the wrap, lay the salmon skin-side down, and cover the top of the fillet with the remaining cure. Wrap tightly in plastic wrap.
Cure the Salmon
Place the wrapped salmon in a shallow dish, then put a heavy plate or weights on top to press it gently. Refrigerate for 36-48 hours, flipping the fish once halfway through.
Rinse and Serve
After curing, unwrap the salmon and rinse off the salt mixture under cold water. Pat dry with paper towels, then slice thinly before serving.
Additional tips
- Herb Variations: Swap the dill with tarragon or add a hint of crushed juniper berries for a unique twist.
- Serve with Mustard Sauce: A quick mustard-dill sauce adds a classic flavor.
- Storage: Gravlax keeps well in the fridge for up to a week. Wrap tightly to preserve freshness.
