Homemade Salmon Gravlax

Homemade gravlax salmon, here is a recipe that I didn’t even dare to look at so much I imagined it to be very complicated to make. It is not so ! It’s really super, super, mega simple! With this salmon, you will have fun and impress your guests and you don’t have to reveal your secret… 😉
For several years has become a little ritual for the end of the year celebrations for me and I prepare my own salmon gravlax. I also like to make this recipe in summer, to eat with a nice mixed salad.

In terms of texture, we are between fresh and smoked salmon. It is a treat that you can prepare in advance and enjoy on toast as an aperitif or as a starter with a salad. On our side, we even ate it with roasted pumpkin, without thinking too much and in fact, it’s really good.

For the recipe, I used dried dill but you can use a nice fresh bunch directly. I have remained very classic in the flavors (dill and pink peppercorns) but you can also add a few citrus zests (lemon or orange), or even make a gravlax salmon with a few red beets, that will give it a nice color.

I also advise you to take a fairly thick piece of salmon so that it is very tender and not too dry at the time of tasting. You’ll see, it’s a real treat with a nice slice of bread, even better if it’s also homemade or blinis!

Homemade Salmon Gravlax

WHAT INGREDIENTS do YOU NEED TO MAKE THIS DELICIOUS HOMEMADE GRAVLAX cured SALMON RECIPE?

• fresh salmon
• coarse salt
• powdered sugar
• dill
• pink berries

Homemade Salmon Gravlax

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Prep Time:5 mins

Rest time:2 d

Total Time:2 d 5 mins

Course: Appetizer, Starter

Cuisine: Scandinavian

Servings: 8 servings

Ingredients

• fresh salmon
• coarse salt
• powdered sugar
• freshor dry dill
• pink berries

Instructions

• In a bowl, add salt, sugar, dill and pink berries. Mix well.
• Place a sheet of cling film in a flat bottomed dish. Pour in half of the salt mixture and place the skinless salmon steak on top. Cover with the remaining salt mixture and seal the foil.
• Place the salmon in a cool place for 36 to 48 hours. Turn every 12 hours and drain any liquid that may have leaked out.
• Remove the plastic wrap and rinse the salmon well in cold water to remove all salt. Wipe with a clean, dry cloth.
• You will notice that it is darker and firmer.
• It can be stored for 1 to 2 weeks in the refrigerator, covered with a film.

If you make my homemade Salmon Gravlax recipe and you like it, do not hesitate to tag me on Instagram or on Facebook so that I can see the result and share it myself…

Just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!