Homemade Gravlax

Cured Salmon Filet made into Gravlax

AuthorSara Bojarski Prep Time: 1 day, 0:30:00
Total Time: 1 day, 0:30:00
Serving Size: Serves 4 Ingredients
  • 1 1/4 lbs Salmon Filet (skin and bones removed)
  • 2 Cups Salt
  • 3 T minced Fresh Dill
  • 2 T Fennel Seeds
  • 1 Tablespoon Coriander Seeds
  • 2 T Black Pepper
  • 1/2 Cup Brown Sugar
  • 1 sliced thin Red Onion
  • 1/2 Cup Fresh Lime Juice (about 6-8 limes)
  • In a bowl combine your salt, dill, fennel seeds, coriander, black pepper and brown sugar - stir to combine. In a separate bowl, combine your sliced onions and lime juice - toss.
  • Lay down a long piece of plastic wrap. On top of the plastic wrap spread out half of your salt mixture. Top with half of the onion mixture. Lay down the salmon and top with the rest of the onions and then the rest of the salt cure. Make sure you get the salt cure on the sides of the salmon too.
  • Tightly wrap up the salmon in plastic wrap, place on a dish and let sit in your refrigerator for 24-36 hours.
  • When you're ready to eat it, unwrap the plastic, and rinse off the salmon in cold water - make sure all the cure is washed off. Lay down on a cutting board, dry the salmon carefully with paper towels and slice it thin on a 45 degree angel. Serve.