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1
Remove the bones.
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2
Run the back of a chef's knife along the surface of the salmon to help reveal any bones.
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3
Use tweezers to pull out the bones, dipping the tweezers in water so the bones slip off.
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4
Pat the salmon dry with paper towels and set aside.
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5
Make the cure.
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6
Mix the salt, dill, fennel seeds, coriander, peppercorns and brown sugar in a bowl.
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7
Prepare the onions.
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8
Toss the onions and lime juice in a medium nonreactive bowl.
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9
Cure the salmon.
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10
Spread half of the salt mixture on a large sheet of plastic wrap, then top with half of the onions.
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11
Place the salmon on top.
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12
Spread the remaining onions and salt mixture on the salmon, making sure to put a little extra around the sides so the fish is completely covered.
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13
Wrap the salmon tightly in the plastic wrap.
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14
Place in a baking dish to catch any liquid that might leak.
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15
Refrigerate 24 to 36 hours.
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16
Rinse and dry.
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17
Carefully remove the plastic wrap and discard it (there will be a lot of liquid).
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18
Reserve the onions to serve with the salmon.
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19
Rinse the salmon under cold water and pat dry.
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20
Slice the gravlax.
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21
Use a carving knife to cut the salmon in half lengthwise.
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22
Trim off any remaining dark flesh from the skin side of each piece.
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23
Slice on the bias as thinly as possible, wiping your knife with a cold damp towel between slices.
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24
To store, wrap the gravlax in plastic wrap and refrigerate up to 5 days.
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25
Photograph by Penny De Los Santos
