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Best Gravlax Salmon With Dill (Cured Salmon).

Gravlax Cured Salmon

Angela Milnes
Make your own delicious, melt-in-your-mouth gravlax with just a handful of ingredients and a little patience! Perfect for brunch or as an elegant appetizer.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 0 minutes
Curing Time 2 days
Total Time 2 days 15 minutes
Course Appetizer, Lunch
Cuisine American, Swedish
Servings 4 Servings
Calories 193 kcal

Ingredients
  

  • 1 lb. Salmon Fillet Skinless, Boneless
  • 3 tbsp. Rock Salt
  • 2 tbsp. Dark Muscovado
  • 3 tbsp. Dill Dried Or Fresh
  • ⅓ tsp. Black Pepper
  • ⅓ tsp. White Pepper

Instructions
 

  • In a bowl, mix the dill (or a combination of herbs and dill), salt, muscovado sugar, and spices until well combined.
  • Line a plastic food container or a deep bowl with cling film. Place the salmon in the container and evenly spread the spice, salt, sugar, and dill mixture over it.
  • Cover the salmon with cling film, making several small punctures. Place a small weight or press on top of the salmon, and refrigerate for 48 hours.
  • After two days, take out the salmon, remove the salt, spices, and dill, wash the fish, and dry with napkins. Slice and try.

Notes

  • Ensure Even Coating: Spread the curing mixture evenly over the salmon to ensure consistent curing throughout.
  • Keep It Weighted: Using a small press or weight helps the curing process by encouraging the release of liquid and flavor infusion.
  • Check During Curing: Check the salmon halfway through the curing process to ensure it is firming up evenly. Flip it if necessary.

Nutrition

Calories: 193kcalCarbohydrates: 8gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 4438mgPotassium: 585mgFiber: 0.3gSugar: 7gVitamin A: 68IUVitamin C: 0.3mgCalcium: 31mgIron: 1mg
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