Home Cured Gravlax
Prep time
Cook time
Total time
Fresh Copper River Salmon cured in a brine of sugar, salt, and fresh dill.
Serves: 4
  • 1 1-pound filet of salmon, skin on
  • 1 cup granulated sugar
  • ½ cup kosher salt
  • 1 large bunch dill, roughly chopped
  1. Place your salmon, skin side down, on a large piece of plastic wrap. Combine the sugar, salt, and dill, then press it down onto the salmon (yes, all of it). Tightly wrap the salmon in the plastic wrap, then refrigerate for 48 hours.
  2. When ready, unwrap the salmon, rinse off the brine well, and pat dry. Slice the gravlax thinly straight across the top (not through to the skin, but thinly on top until you reach the skin). Serve immediately with bagels and cream cheese, with mustard or creme fraiche, or wrap in plastic wrap to use for up two 3 days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/06/04/home-cured-gravlax/