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Easy Gravlax Salmon with Dill
No cooking needed! This gravlax salmon recipe transforms fresh salmon into a silky, savory delicacy with just salt, sugar, and time.
Servings 4 servings
Calories 185kcal
Equipment
- Sharp Knife
- paper towels
Ingredients
- 1 lb salmon fillet skinless, boneless
- 3 tablespoon rock salt
- 2 tablespoon dark muscovado sugar
- 3 tablespoon dried or fresh dill
- ⅓ teaspoon black pepper
- ⅓ teaspoon white pepper
Instructions
- In a medium bowl, combine the rock salt, muscovado sugar, dill, black pepper, and white pepper. Mix well until all the ingredients are evenly distributed.
- Take a deep dish or plastic container and line it with plastic wrap, making sure there's enough overhang to fully wrap the salmon later.
- Place the salmon fillet inside the lined container. Evenly spread the salt-sugar-herb mixture over the entire fillet, pressing it in to ensure full coverage.
- Fold the plastic wrap over the salmon, enclosing it tightly. Pierce a few small holes in the plastic to allow excess moisture to escape. Place a small plate on top of the wrapped fish, then set a light weight (such as a can) on the plate to gently press the fillet.
- Transfer the container to the refrigerator and let the salmon cure for 48 hours.
- After curing, unwrap the salmon and discard the curing mixture. Rinse the fillet under cold running water to remove excess salt. Pat dry with paper towels.
- Using a sharp knife, slice the salmon thinly. Serve immediately or store any remaining portions in an airtight container in the refrigerator. Consume within 2-3 days.
Nutrition
Calories: 185kcal | Carbohydrates: 6g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 5284mg | Potassium: 567mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 46IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 1mg