How to Make Gravlax in 6 Easy Steps
Making your own homemade gravlax doesn't require much more than a handful of ingredients and a few days in the fridge.
* We prefer farmed salmon here; if you use wild salmon, reduce the curing time in step 2 to 36 hours, flipping the bag halfway through the curing period.
½ cup kosher salt
½ cup chopped fresh dill
1/3 cup packed light brown sugar
1 (1½-pound) center-cut skinless salmon fillet, about 1½ inches thick *
Combine salt, dill, and sugar in bowl. Place salmon in 1-gallon zipper-lock bag.
Spread half of salt mixture evenly over top of salmon.
Flip bag and spread remaining half of salt mixture over bottom of salmon (salmon should be well coated all over). Press out air and seal bag.
Lay bag with salmon flat on large plate or rimmed baking sheet. Place square baking dish filled with 2 large, heavy cans on top of bag. Refrigerate for 3 days, flipping bag once each day.
Remove gravlax from salt mixture; discard salt mixture. Rinse gravlax well with cold water and pat dry with paper towels.
To serve, slice gravlax in half lengthwise, then slice crosswise on bias as thin as possible with sharp knife.
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