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Homemade Gravlax

Gravlax on cracker with capers

Gluten-Free, Dairy-Free

Lox or Gravlax? That is the question. Gravlax is a Scandinavian cold-cured salmon, which is usually cured with herbs, unlike Lox, which is left plain. Another distinction of gravlax from other cured salmon dishes is that it’s never smoked. While curing salmon may sound intimidating, it’s actually really easy

Prep Time: 10 minutesCuring Time: 36 hoursServings: 20

Ingredients:

  • 2 pounds sashimi-grade salmon (2 large fillets)
  • ½ cup kosher salt
  • ½ cup organic sugar 
  • 1 tablespoon peppercorns 
  • 1 cup fresh dill 

Preparation: 

  1. Mix salt, sugar, and ground peppercorns together.
  2. In a baking dish, pour ⅓ of the curing mix on the bottom of the dish. Place one of the fillets skin down on the dish, making sure it is covered in the curing mixture. Pour ⅓ of the curing mix on the flesh of the salmon. If need be, make more curing mix so that the flesh is covered in the mix. Sprinkle dill on salmon. Place the second fillet, flesh side down, on the first fillet. Pour the remaining amount of curing mix on the skin of the second fillet of salmon.
  3. Wrap baking dish in plastic wrap. Place a smaller baking dish (or cutting board) on top of the plastic wrap. Weigh down the smaller baking dish (or cutting board) with large cans, or cast irons, so the salmon is compressed. 
  4. Refrigerate salmon for 12 hours. After 12 hours, drain the salmon, flip the fillets, re-wrap with plastic wrap, and replace weights. Refrigerate for another 12 hours. Repeat the draining and flipping process. Refrigerate for another 12 hours (total of 36 hours in fridge).
  5. Remove salmon from the fridge, drain, and rinse off remaining salt.
  6. Slice and serve with your favorite toppings.
  7. Leftovers will keep, covered and chilled, for a week.

Additional Notes:

Please make sure to purchase sashimi-grade salmon. Or if you decide to purchase non-sashimi-grade salmon, you will need to either: 

  • Purchase commercially frozen salmon, and thaw before curing.
  • Freeze the gravlax for at least 7 days at -10°F before consuming (this will ensure any potential parasites are killed off before consumption).

Nutrition Info:

1 serving (2 oz)

Calories: 85

Carbohydrates: 5 g

Protein: 9 g

Fat: 3 g

Sat fat: 0.5 g

Sugar: 5 g

Added sugar: 5 g

Fiber: 0 g