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
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!
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