Gravlax Recipe

Gravlax Recipe
Staff Writer
Gravlax
Garrett Bronson
Gravlax

We always had some kind of cured salmon on special occasions, growing up. Gravlax is sweeter and milder than smoked salmon, and you don’t need a smokehouse! We were taught this very simple recipe by Marcus Samuelsson, the best Scandinavian chef I know.

Ingredients

  • 3/4 cup white sugar
  • 1 tablespoon brown sugar
  • 1/2 cup salt
  • 2 tablespoons cracked white peppercorns
  • 2 1/2–3 pounds skin-on salmon filets
  • 2-3 large bunches fresh dill, coarsely chopped (including stems), plus more for garnish
  • Chives, for garnish
  • Toasted whole grain or black bread, for serving

Directions

In a small bowl, combine sugar, salt and peppercorns and mix well.

Place salmon, skin side down, in a shallow dish and rub salt mixture onto both sides. Sprinkle salmon with remaining mixture and cover with chopped dill. Cover and let stand for several hours (up to eight) in a cool spot. Then transfer to the refrigerator for 36 hours.

To serve, use a very sharp knife to cut half of the gravlax on an angle into paper-thin slices, leaving the skin underneath whole.

Garnish with fresh whole dill and chives and serve with thin slices toasted whole-grain or black bread.

Recipe Shopping Tip

For healthy recipes, choose raw fruits, vegetables, and meats, and unprocessed foods.

Recipe Cooking Tip

For healthy recipes, substitute butter for olive oil, and bake, broil, or grill instead of fry.