Name: Cured Salmon Gravlax
Cook time: 51900 s
Total time: 51900 s
Yield: 10 servings
Ingredients: salmon (without skin); For the Cure; kosher salt; white sugar; Aperol, gin or vodka; For the Topping; fresh dill, roughly chopped; Zest of lemon; olive oil

Cured Salmon Gravlax

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14 hr 25 min

Posted on Feb 8, 2025

C

chefsofiaa

10 servings

10 servings

Ingredients

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Notes

If you search around on the internet, you’ll find that the ratios of salmon to salt and sugar and curing times are absolutely all over the place. Some recipes use as much as 750g/1.5lb salt + sugar to 1 kg / 2 lb of salmon. Some recipes use as little as 175g/6oz of salt + sugar. Then curing times range from 12 hours to 3 days. Salmon Selection: You want to make sure you use the freshest salmon possible! Remove Pin Bones! Also, make sure there are no pin bones in the salmon filet. e Aperol Substitute: If Aperol isn't your thing, you can substitute gin or vodka. Salt: Make sure you are using coarsely ground salt! Ratio of Sugar and Salt: If you want a sweeter, less salty cured salmon, switch the ratios of salt and sugar. Slicing Gravlax Salmon: When carving your gravlax use a SHARP knife, carve at a BIAS and slice it THIN. If you use a dull knife you will tear the salmon. If you don't carve at a bias, your salmon slices will come out as teeny-tiny little strips. Breakdown - If you have a sharp knife, carve it on a bias AND slice it thin, you will yield more slices from the entire filet of salmon. Bonus - the gravlax will look better. This is my favorite formula.

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