This salmon gravlax recipe is SO good. There is nothing I love more than a bagel sandwich – then taken to the next level by adding on this homemade Salmon Gravlax. Hands down, literally nothing better.
Sushi-grade salmon, salt, sugar, pink himalayan salt, black peppercorns, grapefruit zest, lemon zest, fennel seeds, dill, bagels, lemons, wedges, red onions, cream cheese
Pat your salmon dry with paper towels and remove any pin bones with tweezers, if needed.
Begin by tossing all your gravlax ingredients together and toss well (everything but the the salmon).
Cover the gravlax with plastic wrap and weigh down with cans/bottles. Place in the fridge overnight and up to 3 days, but feel free to eat within 1 day. Remove from the plastic wrap and rinse everything off of the salmon. Thinly slice with a sharp knife in thin slices.
Assemble your sandwich with your bagel if this is how you choose to prepare it, spread on cream cheese then your sliced gravlax, top with red onions and dill. Serve!
You can also serve with mustard, cucumbers, tomatoes, with capers, or really anything you love to have with salmon.