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Easy DIY Salmon Gravlax (Cured Salmon)

April 26, 2017
Easy DIY Salmon Gravlax

This Easy DIY Salmon Gravlax is one of my favorite ways to eat salmon.  When done right, it tastes smooth, rich and buttery- like taking a bite out of a stick of butter (which may sound weird to some, but I love my butter!).

Gravlax quite literally just means “to cure fish” and this salmon is cured with a dry salt mixture that through the process of osmosis, turns into a very salty brine mixture.

In Scandinavian cooking it is most commonly done with a mixture of salt, sugar and dill but I’ve found that my favorite way of making it is simply with salt, pepper and a little bit of bay leaf.

Easy DIY Salmon Gravlax

I like to eat this easy DIY Salmon Gravlax cut into bite-sized pieces with a little drizzle of avocado oil or sliced into thin pieces on top of a cream cheese bagel– just like New York City’s Lox and Bagel. No need to travel to NYC or stand in line for 2 hours (read all about my fun experience HERE)- make your own and find out what the hype is all about!

Ingredients for Easy DIY Salmon Gravlax (Cured Salmon):

2 lb Salmon Fillet (skinless)
1/2 cup Kosher Salt
2 teaspoons black pepper
5 crushed bay leafs

Easy DIY Salmon Gravlax

Directions for Easy DIY Salmon Gravlax (Cured Salmon):

Rinse salmon under cold running water and pat dry with paper towels. Arrange in a shallow dish that will hold all the liquids from the salmon (a casserole dish works best).
Season with salt generously so the salmon is completely covered. Use more salt on the thicker ends. Sprinkle with pepper and bay leaf. Flip.

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Easy DIY Salmon Gravlax
Cover with salt, pepper and bay leaf on the opposite side and cover with plastic wrap. Place something heavy on top (a full box of kosher salt works well).

Easy DIY Salmon Gravlax
Refrigerate for 24-48 hours, depending on how thick your salmon was. Mine took closer to 48 hours. You will know your salmon is done when it becomes darker in color and dense to the touch.
Rinse salt off with cold running water and pat dry with paper towels.
Slice very thinly with a fillet knife…

Easy DIY Salmon Gravlax

and spread on bagel with cream cheese for a lox bagel just like New York City.

Easy DIY Salmon Gravlax

Easy DIY Salmon Gravlax

Easy DIY Salmon Gravlax

Or cut into bite size pieces and coat with avocado oil (or other mild flavored oil) and thinly sliced onion rings. This is a classic Russian/Ukrainian dish that I grew up eating!

Easy DIY Salmon Gravlax

Furthermore, you can continue to make Nova Lox, aka “smoked salmon”, by cold smoking it after you’ve cured it. So much more affordable than buying at $20/lb.

XOXO,

Irina

Easy DIY Salmon Gravlax (Cured Salmon)

Ingredients

  • 2 lb skinless salmon filet
  • 1/2 Kosher salt
  • 2 teaspoons ground black pepper
  • 5 crushed bay leaves

Instructions

  1. Rinse salmon under cold running water and pat dry with paper towels.
  2. Arrange in a shallow dish that will hold all the liquids from the salmon (a casserole dish works best).
  3. Season with salt generously so the salmon is completely covered.
  4. Use more salt on the thicker ends. Sprinkle with pepper and bay leaf. Flip.
  5. Season with salt, pepper and bay leaf on the opposite side and cover with plastic wrap.
  6. Place something heavy on top (a full box of kosher salt works well).
  7. Refrigerate for 24-48 hours, depending on how thick your salmon was. Mine took closer to 48 hours. You will know your salmon is done when it becomes darker in color and dense to the touch.
  8. Rinse salt off with cold running water and pat dry with paper towels.
  9. Slice very thinly with a fillet knife.
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Easy DIY Salmon Gravlax

 

 

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