Best Homemade Gravlax Recipes

Homemade Gravlax image

Provided by Geoffrey Zakarian

Time P2DT15m

Yield 16 to 8 servings

Number Of Ingredients 6

1 cup finely minced fresh dill
6 tablespoons sugar
1/4 cup vodka
2 tablespoons kosher salt
2 limes, zested
1 side salmon (approximately 3 pounds), skin on, pin bones removed

Steps:

Combine the dill, sugar, vodka, salt and lime zest in a small bowl and stir until well mixed.
Spread the mixture over the salmon flesh. Cut the side of salmon in half crosswise. Fold each piece in half so the flesh is touching and the marinade is on the interior. Wrap the pieces tightly in plastic wrap and refrigerate for 2 days.
Slice the salmon thinly on a bias and serve.

HOMEMADE GRAVLAX image

Number Of Ingredients 7

2 lb. fillet(s) of freshest salmon one can find, skin on
1/4 cup good quality Vodka (or gin or vermouth)
1/4 cup kosher salt
1/4 cup raw sugar
2 tsp. freshly ground black pepper
1 tbl. grated lemon zest
1/4 cup minced dill

Steps:

Using fish pliers, remove the pin bones from the fillets (pull towards the head). Pat fish dry and drizzle with vodka. In a small bowl, combine the salt, sugar, pepper, zest and fresh dill. Evenly coat each side of the fillets with the curing mixture. Tightly wrap in plastic wrap and place in a shallow baking dish. (It makes no difference if you place the fillet skin side up or down as you will be flipping them halfway through the process anyway). Place a smaller dish on top of the salmon and weigh it down with a couple of cans of beans or soup. Place the whole thing in the fridge for 12 hours or overnight. Drain any accumulated liquid from the baking dish. Unwrap the salmon and then re-wrap in fresh plastic wrap. Place the fillet(s) back in the baking dish--this time flipping to its other side. Place the smaller baking dish back on top with the weights and return to the fridge for an additional 12 hours. The salmon is now cured and can be served, but the flavor will deepen if the process is repeated for another 24 hours. To serve, remove the salmon from the wrapping, pat dry and use a very sharp knife to slice the gravlax very thinly against the grain. Classic accoutrements include: scallions or red onion, capers, sour cream or cream cheese. Keeps for 1 week