Salmon and Dill Gravlax Recipe

1. 1

   Combine 1/4 cup kosher salt, 3 tablespoons light brown sugar, 2 teaspoons crushed coriander, 1 teaspoon crushed white pepper, 1 large bunch chopped dill including tender stems, and 2 tablespoons aquavit or vodka.

2. 2

   Spread this seasoning mixture over both sides of 1 skin-on fillet of salmon, about 3 pounds.

3. 3

   Wrap in plastic, weight with a board and a heavy can, and place inside a pan to contain the drippings.

4. 4

   Cure the salmon in the refrigerator for 2 to 3 days, turning over and reweighing every day.

5. 5

   Continue curing in the refrigerator.

6. 6

   The salmon is ready when firm to the touch.

7. 7

   Drain and wipe off excess coating.

8. 8

   Slice thinly and accompany with Mustard-Dill Sauce: Whisk together 1/4 cup Dijon mustard, 1/4 cup vegetable oil, 1/4 cup finely chopped dill, 3 tablespoons sugar, and 2 tablespoons cider vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.