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.
- 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
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.