Gravlax Recipe
Here is our family Gravlax recipe we make each fall when the steelhead salmon are running up stream near our home. This is a very simple recipe for home cured salmon.
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Servings: 12 servings
Calories: 284kcal
Ingredients
- 4 lbs salmon or steelhead fillets (7-9 lbs. whole fish or )
- ¾ cup sugar
- ¾ cup Kosher salt
- 2 Tbsp black peppercorns
- 2 Tbsp coriander seeds
- 2 oz vodka
- 1 cup dill about 1 bunch of fresh dill, chopped
Instructions
- Chop off stems of dill bunch and discard. Rinse.
- Finely chop the dill.
- Once the salmon/steelhead is dressed, you will end up with about 4 lbs. (2 fillets)
- Grind the coriander seeds and black peppercorns in a spice mill or coffee grinder.
- Combine the sugar, salt, black pepper and coriander in a bowl.
- On 2 plastic wrap sheets lay the fillets, skin side down, side by side and sprinkle with the vodka. (Vodka is optional but traditional.)
- Cover them in the salt/sugar/spice cure. Place the chopped dill in the middle and make a "sandwich". Wrap tightly in plastic wrap and place in a rectangular container. Weigh down with a small foil covered brick, or large cans.
- Turn every day for three days. Drain off the liquid each day when turning. On the third day unwrap and rinse off the dill and salt cure.
- Pat dry with paper towels. Remove pin bones carefully with a pair of needle nose pliers.
- When ready to serve slice thinly on a bias.
- Serve with pumpernickel bread, cream cheese,capers and chopped red onions.
Notes
- Fresh is best. If you don't fish, go for the freshest your grocery store has to offer.
- Keep your surface CLEAN.
- Feel free to adjust the spice proportions to taste.
Nutrition
Calories: 284kcal | Carbohydrates: 14g | Protein: 30g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 7143mg | Potassium: 813mg | Fiber: 1g | Sugar: 12g | Vitamin A: 375IU | Vitamin C: 3.5mg | Calcium: 48mg | Iron: 1.9mg