A classic Scandinavian-inspired dish made with fresh wild BC salmon, this gravlax is cured with a simple blend of salt, sugar, and fresh dill. It’s a delicious, no-cook preparation that highlights the natural flavor of the fish, perfect for serving on bagels, rye bread, or as part of a charcuterie board.
Ingredients:
- 500g (1 lb) fresh wild BC salmon fillet, skin-on, deboned
- 1/4 cup coarse sea salt
- 1/4 cup granulated sugar
- 1 teaspoon cracked black pepper
- 1 large bunch of fresh dill, roughly chopped
- Zest of 1 lemon
Directions:
Prepare the Salmon:
- Check the salmon fillet for any remaining bones and remove them with tweezers. Pat the salmon dry with paper towels.
- Mix the Cure:
- In a bowl, combine the sea salt, sugar, cracked black pepper, and lemon zest.
- Cure the Salmon:
- Place a large piece of plastic wrap on a clean surface. Sprinkle half of the chopped dill in the center.
- Rub the salt mixture generously over both sides of the salmon. Lay the salmon skin-side down on the dill and top with the remaining dill, ensuring it is evenly covered.
- Wrap the salmon tightly in plastic wrap, ensuring the cure stays in place.
- Refrigerate and Press:
- Place the wrapped salmon on a baking sheet or shallow dish. Place a heavy object, such as a small cutting board or cans, on top to press the salmon.
- Refrigerate for 36–48 hours, turning the salmon every 12 hours.
- Slice and Serve:
- After curing, unwrap the salmon and rinse off the cure mixture under cold water. Pat dry with paper towels.
- Using a sharp knife, slice the gravlax thinly at a slight angle.
- Serve Suggestions:
- Serve gravlax on rye bread, bagels with cream cheese, or as part of a charcuterie platter. Garnish with capers, red onions, or lemon slices for added flair.
Storage Tip:
Store gravlax in the refrigerator for up to a week, tightly wrapped, or freeze for longer storage.
Enjoy the delicate flavors of this homemade wild BC salmon gravlax!
