Cured salmon–better known to many as gravlax– is so simple to make. It’s nothing more than salt, sugar and dill. The curing process dehydrates the fish, removing the liquid and killing any bacteria that may cause spoilage. For the most delicious end result, make sure to buy the very best quality pink, fatty piece of salmon you can find. Ask at your local fish market.
Make sure to plan in advance; the curing process requires at least 2 days of refrigeration. So if you want to enjoy it Christmas morning start on December 22.
- Prep Time
- 10 to 12Servings
- 1 (2 pound) center cut piece salmon
- 1/2 cup sugar
- 1/2 cup kosher salt
- 1 bunch fresh dill, coarsely chopped, plus more for garnish
To cure salmon, rinse and pat dry. In medium bowl, combine sugar and salt and rub entire salmon generously, front and back; sprinkle with dill. Wrap tightly with several layers of wrap. Place in shallow glass dish and weigh down with another heavy dish or pan. Place in refrigerator and cure for 2 to 3 days, turning over after 24 hours.
To serve, remove salmon from wrapping and thoroughly rinse under cold water. Pat dry with clean cloth or paper towels. Slice very thinly with a very sharp knife. Serve at once. Cured Salmon can be stored in refrigerator for up to 3 days.