Gravlox-Cured salmon

salmon filet on wooden plank with dill and lemon pepper.

Scandinavian style of curing salmon with dill and pepper.

5 from 1 vote

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Prep Time 10

Resting time 1

Course Main Course, Side Dish

Cuisine Finnish, Scandinavian, Swedish

Servings

Calories 153 kcal

Ingredients

800 grams salmon fillet (1,8 pounds)
2 tablespoon coarse salt, seasalt, or mountain salt
1 teaspoon sugar
1 teaspoon pink pepper. (optional)
½ cup chopped fresh dill

Instructions

Rinse your fillet in cold water and pat dry. Freeze it for 24 hours minimum. Thaw it in the fridge.
Brush with your fingers on top of the fillet and remove bones if you feel any. Pick the bones out with your fingers or with a tweezer.
Put your salmon in a dish covered with plastic wrap or aluminum foil.
Sprinkle the sugar evenly on top. Add the salt. Put heavier with salt on the thick middle part and less on the thin parts.
Add some pepper and chopped fresh dill on the surface if you want to. Pepper can be ground somewhat with a mortar and pestle.
Wrap the fillet tightly in the plastic foil.
Let the salmon cure in the fridge for at least a day. 36-48 hours is the average.
After curing, wipe away the salt and spices. You can rinse it and pat it dry with a paper towel. Slice the flesh thinly with a sharp knife (without the skin).

Video

Notes

Storing:

Lightly cured, (12-18 hours), lasts in the fridge for 1-2 days.
Medium cured (36 hours), 2-3 days
Hard cured (72 hours) lasts for up to 5 days in the fridge.

Nutrition

Serving: 1servingCalories: 153kcalCarbohydrates: 0.6gProtein: 13.3gFat: 10.9gSaturated Fat: 1.5gPolyunsaturated Fat: 3.1gSodium: 1800mgFiber: 0.1gSugar: 0.4g