Salmon Gravlax (Cured Salmon!)
This salmon gravlax recipe is SO good. There is nothing I love more than a bagel sandwich, especially topped with gravlax.
Servings: 4
Equipment
Ingredients
For The Gravlax
- 1 pound sushi-grade salmon pin bones removed
- 1/2 cup kosher salt
- 1/2 cup white granulated sugar
- 1 tablespoon pink Himalayan salt optional
- 1 tablespoon black peppercorns
- zest of 1 grapefruit or orange
- zest of 1 lemon
- 1 tablespoon fennel seeds
- 1 bundle dill around 1 cup
For Your Sandwich
- bagels, lemons, wedges, red onions, dill, cream cheese
Instructions
- 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). You can also choose to use a pestle and mortar (or spice grinder) for your black peppercorns and fennel seeds here to evenly distribute the seasoning, but this is also optional. In a pan, baking dish or tray, place 1/2 of your curing salt mixture on the bottom, then place your salmon (skin side down) on the mixture, top the other 1/2 of the mixture over the top of the salmon, covering entirely.
- 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.
Nutrition
Calories: 108kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 15893mg | Potassium: 64mg | Fiber: 1g | Sugar: 25g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg