Cured Salmon (gravlax)

Published on

September 22, 2023

Intro

Cured salmon or gravlax is the perfect party dish. It’s a fillet of salmon cured in a mixture of salt, sugar and herbs. After two to three days, the fish emerges silky, flavorful to its core and easy to slice.

Prep Time:

10 Minutes + 2 Days Curing Time

Cook Time:

None

Servings:

Difficulty Level:

Easy

Ingredients

1-2 cups Smoky Brining Blend

1 pound salmon

1 lemon, sliced thinly

1 lime, sliced thinly

1 orange, sliced thinly

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Directions

1. Line a rimmed baking sheet with foil. Add 1/2 of the Smoky Brining Blend to the pan and place the salmon on top.

2. Arrange the lemon, lime and orange slices on top of the salmon. Cover with remaining Smoky Brining Blend. Wrap tightly in plastic wrap. Place in the refrigerator. Add a rimmed baking sheet on top of the plastic wrap and load with heavy cast iron skillet, or canned tomatoes.

3. Refrigerate undisturbed for 2 days

4. Remove the weights, plastic wrap and scrape off the salt and citrus. Do Not Rinse. Place the cured salmon on a cutting board and slice very thinly. Add to bagels and toast, sandwiches, salads, appetizer or breakfast platters. The options are endless.

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