How to make your own cured salmon gravlax. Only 15 minutes of prep, and a 3-day cure in the fridge stand in between you and this Vodka Dill Cured Salmon Gravlax. Easy, yet elegant, this salmon is sure to be a showstopper for your next brunch or dinner party!
Refrigerate for a minimum of 24 hours, up to 3 days*, TURNING OVER ONCE A DAY. (If only lightly curing for 24 hours, flip the fish over at the 12 hour mark)
1. You want to make sure you use the freshest salmon possible! Always get your fish from trusted source, whether that be your fish monger, a specialty store, or your local grocer, just make sure you aren’t purchasing some sketchy fish. Your salmon should smell like the ocean!
2. Also, make sure there are no pin bones in the salmon filet. You can ask the dude at the fish counter to remove them for you if you aren’t sure.
3. If vodka isn’t your thing, you can substitute gin or aquavit.
4. If you don’t have Himalayan pink sea salt, just substitute regular coarse sea salt. If you are using finely ground salt, reduce the amount of salt by 1-2 teaspoons.
5. If you want a sweeter, less salty cured salmon, switch the ratios of salt and sugar. I.e. use 4 tablespoons of sugar and 3 tablespoons of salt.
6. Make sure you let your salmon cure for AT LEAST 24 hours. This will produce a slightly cured salmon. I personally think 3 days is perfect, as the extra time will allow the fish to become just a bit more firm and flavorful.
7. When carving your gravlax use a SHARP knife, carve at a BIAS and slice it THIN. If you use a dull knife you will tear the salmon. If you don’t carve at a bias, your salmon slices will come out as teeny-tiny little strips. Breakdown - If you have a sharp knife, carve it on a bias AND slice it thin, you will yield more slices from the entire filet of salmon. Bonus – the gravlax will look better.