Description
Salmon gravlax delivers Nordic culinary magic straight to your kitchen table with minimal effort and maximum flavor. Cured salmon slices become a delightful appetizer that impresses guests without complicated techniques.
Ingredients
Scale
Main Protein:
- 1 pound center-cut salmon
Curing Ingredients:
- 2 cups kosher salt
- 1 cup granulated sugar
- 5 juniper berries
- 1 teaspoon black peppercorns
- 1 tablespoon gin
Aromatics and Garnish:
- 1 large red beet
- 2 tablespoons lemon zest
- ½ cup roughly chopped dill
- ⅓ cup roughly chopped tarragon
Instructions
- Grate the raw beet using the largest holes on your box grater, then transfer the vibrant shreds to your food processor.
- Add 1 cup sugar, 2 cups kosher salt, toasted juniper berries, and toasted black peppercorns to the food processor. Pulse until the mixture resembles coarse sand.
- Incorporate 2 tablespoons lemon zest, ½ cup dill, and ⅓ cup tarragon into the mixture using your hands, blending the herbs thoroughly.
- Splash 1 tablespoon gin across your salmon, ensuring an even coating that penetrates the entire surface.
- Generously layer the beet-salt mixture over the salmon, creating a complete coating that covers every inch of the fish.
- Wrap the salmon tightly in plastic wrap and parchment paper, creating a secure seal that prevents any moisture from escaping.
- Place wrapped salmon on a baking sheet and weigh down with another baking sheet and heavy weights like cast iron skillets.
- Refrigerate the weighted salmon for 16-18 hours at 40°F, maintaining a consistent cool temperature.
- Carefully flip the salmon, reposition the weights, and return to the refrigerator for another 16-18 hours.
- Remove salmon from refrigerator and gently rinse off the salt mixture under cold water.
- Pat the salmon completely dry with paper towels, removing all excess moisture.
- Using a sharp knife, slice horizontally between the skin and flesh to separate the cured salmon.
- Slice thinly and serve alongside eggs, pasta, toast, or cream cheese for a delightful presentation.
Notes
- Always use super-fresh, high-quality salmon for the best flavor and safety when preparing gravlax.
- Grate beets using the large holes of a box grater to create a coarse, textured mixture that helps distribute the curing ingredients evenly.
- Weighing down the salmon during curing helps press out moisture and ensures even salt penetration for a perfectly cured texture.
- For dietary adaptations, use coconut sugar instead of regular sugar, and swap gin with vodka or omit alcohol completely for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 34-36 hours (curing time)
- Category: Salmon
- Method: Curing
- Cuisine: Scandinavian
Nutrition
- Serving Size: 4 to 6
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 1200 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 70 mg