HOMEMADE SALMON GRAVLAX RECIPE. Gravlax is a raw salmon fillet that cured with salt, sugar, dill weed and herbs that popular in nothern Europe countries. Gravlax is usually served as an appetizer, sliced thinly and served along finely chopped dill weed and mustard sauce, either over somekind of toasted bread, biscuits, chips or even boiled potatoes. Gravlax derived from the Scandinavian word grav, which literally means “grave” (in Swedish, Norwegian, Danish), and lax (or laks), which means “salmon”, thus gravlax means “buried salmon”. In the ancient times, fisherman used to save their salmon catch by burried them in the salt-containing sand above the high-tide line.
Eversince i’ve cured my duck breast and venison loin and made myself Homemade Duck Prosciutto (Air Dry-Cured Duck Breast), and Homemade Bresaola di Cervo (Air Dry-Cured Venison Tenderloin), i’m obsessed with making homemade cured meat or charcuterie. Homemade version of gravlax is away cheaper than the gourmet deli store price tag. Making salmon gravlax is actualy effordless since you let the time doing it’s ‘drying’ by osmosis process. Beside, you can control all ingredients and adjust the taste according to your own personal licking. For example, i add szechuan peppercorn to my salmon gravlax to satisfied my asian descent taste buds and you won’t get that anywhere in the store. A splash or liquor on the salmon filet will made your homemade salmon gravlax lovely even more, i recommended citrusy liquor like citrus vodca or cointreau.
When you made your homemade salmon Gravlax, there’s a plenty of way of serving suggestion. You can served it with toasted bread like my Bruschetta with Venison Bresaola, Cherry Tomato, Avocado Mayonaise and Brazilian Nuts Pesto or with Crispy Spiced Tortilla Bread Recipe. Beside soft cheese and mustard sauce variant of dipping sauce will be suits, you can try Tomato and Mint Salsa Recipe, Roasted Pepper Sauce Recipe, Italian Salsa Verde Recipe, Balinese Sambal Matah (Raw Shallot and Chillies Spicy Salsa), Resep Sambal Dabu-Dabu Khas Manado (Manadonese Raw Chilli Salsa). If you want to, you could add your gravlax to your salad and drizle it with Mint-Chilli Mayonaise.
Making homemade salmon gravlax is quite easy, even for an amateur like me. The salmon is “buried” in a dry mixture marinade of salt, sugar, juniper berries, szechuan peppercorn and dill weed. The salmon cured for a few days in the curing mixture. As you can see, the dry curing mixture later be liquidfied because the moisture content on the salmon dripping out and the curing mixture penetrated the salmon meat. No rocket science here, but the osmosis happen when high consentration seperated from the lower consentration by tissues or membrant, which is the salmon fish flesh, the higher consentration will be dripped into the lower consentration until they got equally consentration. Salmon gravlax is done within the curing process without following smoking like my Homemade Tea Smoked Salmon Recipe. You can use any herb you like and/or add a wide variety of crushed spices to your cure, different kind of peppercorns, star anise, caraway or fennel seeds, but my favourite spice for homemade salmon gravlax or any kind of my homemade charcuterie is szechuan peppercorn and also juniper berries.
Preparing the homemade salmon gravlax seems so easy and quicky, but curing takes several days so plan ahead before you serving it at your party. Salt and sugar bring somekind of pleasant umami and balanced flavour. If you made your gravlax made without sugar, it can easily become too dry and rubberry, and for sure it’s taste terribly salty. The ratio of salt and sugar used in gravlax recipes varies widely, due more to personal preference than food safety. As this recipe proves, large amounts of salt and sugar aren’t really necessary. Experiment and find your own favorite ratio of the two, keeping in mind that not enough salt will result in mushy, under-cured fish and too much (without any sugar to balance it out) will make the fish tough and super-salty. Wll cured homemade gravlax should have a fresh but bold salmon flavor with some tingling spicy flavour of herbs and peppercorns. The texture will be slightly firmer than raw salmon, but should never be tough or chewy.
Easy Homemade Salmon Gravlax Recipe:
Ingredients:
- 1 pound salmon fillet (skin attached)
- 5 tbsp sugar
- 3 tbsp salt
- 1/2 tbsp freshly ground juniper berries #optional
- 1/4 tbsp freshly ground szechuan peppercorn #optional
- 1/4 teaspoons freshly ground black peppercorns
- 1/2 cup fresh chopped dill weed
- 2 tbsp cointreau or citrus vodca#optional
How To Make Homemade Salmon Gravlax Recipe:
- In a glass bowl, mix all the rest of ingredients (except the salmon fillet), set aside
- Line a large plate with enough plastic wrap to cover the bottom completely and with enough to overhang the edges.
- Place some of curing mixture above the cling wrap. lace the salmon fillet skin side down and then put the remining curing mixture above it, drizzle with cointreau or citrus vodca
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Wrap the plastic up and cover the fish. Place a pan or plate that fits inside the baking dish over the fish. Weigh down the fish by placing heavy canned goods on top of the pan or plate.
- Place in your refrigerator for three days, flip it twice a day.
- Unwrap the fish and scrape off the curing mixture. Slice the salmon thinly on the bias, leaving the skin behind. Voila, your homemade gravlax is done and served it immediately!
Beautiful pictures and I now I want to make this too, I will give it a try. Just three days in the fridge all mixed up then?.. Terima kasih!
Much way better than spending with the store brought with tons of preservatives and additives…..
give it a try Sofia, Terima kasih kembali!
Sama sam a – or samah samah I don’t know if with or without H! Sorry I speak Bahasa Indonesia but I only lived there till I was 2 so I never learnt to write it!
it’s written sama-sama, but it’s pronounced samah-samah Sofia,
you’re doing good in Bahasa girl!!!
It looks very nice,are you still have some?
Yupp, come on here phal……
I’m on the wayyyyyy:)
You sure did a lovely job curing this salmon. I love this preparation and have done it quite easily. I also like the addition of the juniper berries, I actually have some at home.
A few years ago I made Lomi salmon which is a Hawaiian delicacy.
I like the addition of Szechuan pepper here.
Looks delicious!
Gorgeously made and I should be able to get salmon over here. Need to twist a bit for some of the ingredients may be not-available. Yet not to compromise on the taste.
The cured salmon looks really good. So orange, and fresh too. I see a lot of raw salmon you’ve prepared, not often that I see raw salmon in big portions! I prefer eating the taste of raw salmon over fried or steamed salmon.
I love making cured salmon!
I love, love salmon and this one is super delicious!
Although I don’t eat salmon, this is still a great, aromatic dish. Dill is a real fave for fish and seafood in general!
I do love salmon prepared in most ways. This looks delicious.
I have made this at home too, phenomenal and addictive stuff. Your gravlax looks marvelous.
Amazing! Truly amazing. You always have positive attitude and think like ‘Oh I can make this at home’ ? I probably take easy way out and purchase it. Your energy, effort and patience are remarkable! Beautiful creation and it must have great flavor.
That looks really amazing!
I tried Gravlax once and have been wanting to make it ever since. Yours looks fabulous! Hope to try it soon!
I love Salmon Gravlax! A relative of mine once made gravlax two way: one with dill and lemon, another with mirin/soy sauce/and seaweed. This makes me want some right now
It’s been forever since I cured salmon. You inspired me to do it again. Thanks. Can’t wait to have some with my bagel 🙂
Mauuu 😀
I’ve never tried curing salmon at home but yours turned out wonderfully! It looks delicious Dedy, great job!
I’m impressed again! Looks delicious! 🙂 ela
salmon and dill is a lovely combination – scrumptious!
This is one of those recipes I’ve always wanted to make. Yours looks wonderful! I gotta try this — thanks.
I love making gravlax for lunches with friends – so easy, so impressive and sooo tasty! Love your idea of adding juniper and pepper corns. Must try that next time. (I must also try doing it the ‘propper’ way by burrying it in the garden when it freezes, but this winter really has not been working with me)
Gosh!!! Salmon! My daughter’s favourite…
Dedy – this is a great version of gravlax, and I will be making it soon! What kind of salmon did you use? I love that you added the Szechuan peppercorns! Nice!
I’ using Alaskan wild salmon, glad that u like it, give it a try my friend !
Thanks, Dedy! Alaskan wild salmon is easy to get here! I will try it soon – also your duck prosciutto! Have a great day!
yum!
I’ve seen a few recipes of Salmon Gravlax before but haven’t tried it. Yours look beautiful. I’d love to eat it… I need to make it one day so that I can enjoy it at home!