Salmon Gravlax
Salmon Gravlax is a national dish in Scandinavia and is extremely simple to prepare. Gravlax makes an expensive but impressive dish to serve to dinner guests and makes a nice change from smoked salmon.
Servings: 10 people
Calories: 307kcal
Ingredients
FOR THE MARINADE
- 1 side of salmon with its skin on bones removed and excess fat trimmed
- 1 medium grapefruit zested and freshly squeezed
- 1 medium lime zested and freshly squeezed
- 1 medium lemon zested and freshly squeezed
- 0.5 cup caster sugar
- 0.25 cup rock salt
- 1 teaspoon whole peppercorns crushed
- 1 teaspoon dried Juniper berries crushed
- 0.25 cup dill roughly chopped
TO COAT
- Lemon wedges
- Slices of brown bread buttered
TO SERVE
- 2 tablespoons Dijon mustard
- 6 tablespoons dill finely chopped
- 6 tablespoons mint leaves, finely chopped
Instructions
- Marinade: Mix all the marinade ingredients until well combined. Place the salmon on a plate and coat the fish all around with the marinade. Cover the salmon in cling film and refrigerate it for 24 hours. Remove the salmon from the fridge and carefully wash off the marinade. Dry it lightly with kitchen paper.
- To Coat: Place the salmon on a plate or wooden board, flesh side up and coat it lightly with the Dijon mustard with a brush. Cover the salmon well in the finely chopped dill and mint. Cover the salmon with cling film and place a weight on the salmon (Ex. tinned food). Place the salmon in the refrigerator for 24 hours.
- To Serve: Slice the salmon very thinly with a long sharp knife. Arrange the slices on serving plates so that they overlap. Drizzle the dill sauce around the plate if you are using it. Serve the salmon Gravlax with lemon wedges and buttered brown bread.
Video
Salmon Gravlax Cooking Tips
Creating perfect salmon gravlax at home can be simple with the right approach. Here are some cooking tips to get the best flavor and texture out of this Scandinavian classic:
- Select Quality Salmon
Choose a fresh, thick, and fatty salmon fillet, ideally from the center cut. The higher fat content in these pieces adds richness and helps the fish stay moist throughout the curing process. - Prep and Clean the Salmon
Ensure all bones are removed with kitchen tweezers, and trim any excess skin or fat. This keeps the texture smooth and prevents any tough bits when slicing. - Even Marinade Application
When applying the marinade, spread it evenly across the fish, ensuring every part is covered. Massage it gently to help the flavors penetrate the fish effectively. - Consider the Curing Time
The cure time (48 hours) is essential for flavor and texture development. For a milder taste, you may shorten the time slightly, but do not go under 24 hours as this reduces curing quality. - Add Weight for Firm Texture
After coating the salmon in herbs, cover it with cling film and place a weight on top. This helps to press out excess moisture, resulting in a firmer texture ideal for slicing. - Slice Thinly with the Right Knife
To achieve ultra-thin slices, use a long, sharp knife and slice at an angle. This technique enhances the gravlax’s tenderness and flavor in each bite. - Serve at the Right Temperature
Allow the salmon to rest for a few minutes after taking it out of the fridge. Serving slightly cool, rather than ice-cold, enhances the taste and allows the cured flavors to come through.
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