- 102g kosher salt
- 102g granulated sugar
- 1.5 lbs (682g) center cut salmon fillet, skin on
- Fresh dill
- Optional: dried bay leaves, cracked black pepper, 3% gin
Snacks & Sides
Easy Homemade Gravlox + Optional Cold Smoke Method
Gravlox, also known as gravlax, is one of my most favorite foods of all time. Often confused with smoked salmon, which is typically hot-smoked, rather than cured, and served raw, or cold-smoked like lox. It goes well with so many things including bagels and well...lox. If you know about lox, and like it on your bagels or however you enjoy it, then this is the recipe for you. This will probably convert all of your friends who've never tried it before, too.
Prep
20 minutes
Cook
1-3 days
Total
1-3 days
Serves
6
people
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Ingredients
Directions
- In a bowl, whisk together the salt and sugar.
- Over a large baking sheet, place one long piece of plastic wrap across the pan from left to right, with a 3-inch overhang on both sides. Place another long piece of plastic wrap across the pan from top to bottom, with a 3-inch overhang on both sides.
- In the center of the tray, use half of the cure to create a bed that matches the size of the salmon. If using aromatics, sprinkle on top.
- Place the salmon over the cure, skin side down. If using, drizzle a small amount of gin over the salmon.
- Sprinkle the remaining cure over the salmon, covering the entire surface and sides of the fish.
- Cover the top of the salmon with dill. Bring up the sides of the plastic wrap and tightly enclose the fish. Place the wrapped salmon, seam side down, in a rimmed baking dish. Place a similar, but smaller baking dish on top of the fish. Place a heavy weight (canned tomatoes, for example) into the dish to press the salmon down.
- Place in the fridge and allow to cure for 1-3 days. The thickest part of the fillet should feel firm to the touch.
- Remove the cure from the fish, rinse well under cold running water and pat dry.
- Using a long knife positioned at a 45-degree angle, cut thin slices.
