Ingredients:

  • 1 kg fresh salmon fillet, skin on, pin bones removed
  • ½ cup coarse sea salt
  • 1 teaspoon granulated sugar
  • Fresh Dill (Optional)
  • Black Pepper (Optional)
  • Lemon zest (Optional)

Instructions:

  1. Pat the salmon fillet dry with paper towels. Inspect the fillet for any remaining pin bones and remove them with tweezers or pliers.
  2. In a small bowl, combine the salt, sugar, fresh dill and black pepper (if using).
  3. Spread half of the salt mixture evenly over the bottom of the dish. Place the salmon fillet, skin-side down, on top of the salt mixture. Cover the salmon with the remaining salt mixture, ensuring it’s evenly distributed.
  4. Wrap the salmon tightly with plastic wrap. Place a weight on top (e.g., a can of beans or a small plate).
  5. Refrigerate for 12-24 hours, depending on your desired level of cure. The longer it cures, the firmer and saltier it will be.
  6. Remove the salmon from the refrigerator. Unwrap it and rinse thoroughly under cold water to remove the salt mixture. Pat dry with paper towels.
  7. Place the salmon skin-side down. Use a long, sharp knife to thinly slice the gravlax at an angle, separating it from the skin. Discard the skin.