Description
This Cured Salmon Gravlax recipe is a simple and elegant way to prepare salmon, using a salt, sugar, and dill curing method. The salmon is pressed and refrigerated for 36 hours to develop a perfect medium cure, then served thinly sliced with a tangy mustard sauce and garnished with fresh dill and lemon wedges. Ideal for a sophisticated appetizer or light meal, this no-cook recipe highlights the delicate flavors of fresh, sashimi-grade salmon.
Ingredients
Scale
Cure Mix
- 1 tbsp white peppercorns (whole)
- 1 cup fresh dill, roughly chopped (1 big bunch)
- 250g / 8 oz rock salt
- 250g / 8 oz white sugar
Salmon
- 1 kg / 2 lb salmon, sashimi-grade, bones removed and skin on
Mustard Sauce
- 1/2 cup / 125 ml heavy / thickened cream
- 1/3 cup Dijon Mustard (or hot mustard for a kick)
- 2 tsp Mustard Powder
- Salt and pepper to taste
To Serve
- Rye bread slices or other bread/crackers
- Lemon wedges
- 1/4 cup fresh dill, roughly chopped (for garnish)
Instructions
- Crush peppercorns: Use the side of a knife or a mortar and pestle to crush the white peppercorns coarsely.
- Make cure mixture: Combine the crushed peppercorns with rock salt, white sugar, and 1 cup of roughly chopped fresh dill in a bowl.
- Prepare curing surface: Lay out two large pieces of cling wrap on your work surface with a slight overlap. Evenly spread half of the salt mixture in the approximate shape of the salmon fillet.
- Place salmon and cover: Lay the salmon on the salt bed skin side down, then cover the top with the remaining salt mixture ensuring full coverage.
- Wrap and weigh down: Tightly wrap the salmon with the cling wrap. Place it in a large dish and place a flat weight on top, such as a small cutting board, then add three cans (400g/14oz each) on the board to press the salmon.
- First refrigeration and turning: Refrigerate the weighted salmon for 12 hours. After this, turn the salmon over (it will be wet and tacky), replace the weights and return to the fridge.
- Second turning and refrigeration: After another 12 hours, repeat the turning and weighting process again, then refrigerate for another 12 hours. This totals 36 hours for a medium cure, which yields perfect gravlax texture.
- Unwrap and rinse: Remove the salmon from the fridge, unwrap it, scrape off the salt cure, rinse the fillet under cold water, and pat dry thoroughly. If possible, let it air-dry uncovered in the fridge for 3 to 12 hours to develop a better surface texture and for the salt to settle.
- Garnish: Sprinkle the remaining 1/4 cup of fresh dill over the cured salmon for added flavor and presentation.
- Slice and serve: Using a sharp knife, slice the salmon very thinly at an angle, cutting through the flesh but not the skin. Serve with toasted rye bread or crackers, the prepared mustard cream sauce, extra dill, and lemon wedges.
Notes
- Note 1: Crushing the white peppercorns releases their flavor but preserves some texture in the cure.
- Note 2: Rock salt is preferred for a consistent curing effect without iodine additives.
- Note 3: White sugar balances the salt and enhances the cure, promoting browning and flavor development.
- Note 4: Use only sashimi-grade salmon with the skin on and bones removed for safety and ideal texture.
- Note 5: Rye bread is traditional for serving gravlax, but any dense bread or crackers will complement the flavors.
- For different curing times, adjust the total refrigeration period: 12 hours for a light cure, 24 hours for a lighter medium cure, 36 hours for medium, and up to 48 hours for a stronger cure.
- The curing process does not cook the fish but firms it through salt and sugar draw, so freshness is paramount.
