Name: Homemade Gravlax
Total time: 4320 min
Ingredients: 2 tablespoons pink or white peppercorns; 1 tablespoons fennel seeds; 1 tablespoon caraway seeds; 1/3 cup sugar; 2-lb. center-cut, skin-on salmon filet; 1 cup dill sprigs, plus 1/3 cup chopped dill; 2/3 cup kosher salt; 1?4 cup gin or aquavit (optional)

Gravlax

How thin should the slices of Gravlax be?

How do I know if I've cured the Gravlax enough?

What kind of salmon should I use for Gravlax?

What should I do with the liquid that comes out during curing?

Can I use other types of fish to make Gravlax?

Fish

Gluten Free

Lactose Free

Seasonings

gram

peppercorns

fennel seed

caraway seed

Sugars & Sweeteners

sugar

Seafood

salmon

Fresh Vegetables

fresh dill

salt

Liquor

milliliter

Cholesterol

Trans fatty acids

Zinc

Minerals

Sodium

Potassium

Phosphorus

Iron

Calories

Water

Saturated Fat

Vitamin A

Vitamins

Vitamin C

Magnesium

Calcium

Dietary Fiber

Carbohydrates

Protein

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Choline

Sugar

Alpha-carotene

Beta-carotene

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Vitamin D

Dietary Folate Equivalents

Pantothenic acid (B5)

Selenium

Lutein+zeaxanthin

Lycopene

Beta-cryptoxanthin

Homemade Gravlax is so much cheaper and it tastes BETTER than store bought because store bought is usually too salty and you can never get that real fresh dill flavour. It's so crazy easy to make, this is going to blow your mind! The key to nailing gravlax is: cure time, salt type and sugar vs salt ratio. More food-nerd info in the notes - including how to make this with smaller fillets  Recipe video below.

Cured Salmon Gravlax (it's so easy!)

Salmon gravlax is an easy cured salmon recipe that's perfect for brunch or any occasion!

Salmon Gravlax 

This is one of those recipes where I wonder why I hadn’t been doing this all of my life.

How to Make Gravlax

Since the Middle Ages, fisherman have prepared gravlax, or “buried fish”. Hardly a more impressive and beautiful holiday make-in-advance plate exists for a large gathering of family and friends than a lovely home-cured side of salmon that may be served as an appetizer before the celebratory feast or as part of a breakfast buffet. Plan ahead and then serve to awed guests when they see the ombre tint of this Nordic inspired preparation—shhhh, no one needs to know that the intense magenta color comes from beets. The beets provide gorgeous color but do not flavor the salmon. While dill is the traditional Swedish accompaniment for gravlax, the chives in this recipe are a nice twist—if made in the summer time, use the pretty purple chive flowers rather than a bed of evergreens to garnish the serving board.

Salmon Gravlax

While this type of cured salmon, called gravlax, is usually made with skin-on salmon, this recipe removes the skin and rubs the curing mixture on both sides for better flavor penetration. Ask your fishmonger for a center-cut piece of salmon that's consistently 1 1/2 inches thick for the best results. Green peppercorns are often sold in a brine, but you'll want to seek out dried ones for this recipe.

Cardamom-Cured Salmon Gravlax

Homemade gravlax is the simplest, hands-off way to impress your brunch guests! Thinly slice and serve on toasted pumpernickel, rye, or your favorite crusty bagels with cream cheese, capers, red onion, and fresh dill.

Homemade Gravlax

Cooking Channel serves up this Gravlax recipe from Chuck Hughes plus many other recipes at CookingChannelTV.com

Homemade Gravlax

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