Monday, March 05, 2012

Salmon Gravlax

Two reasons why I make food:
1. I'm hungry
2. I'm bored 

But it's usually cause I'm bored. 
I was scrolling through Foodgawker and I saw this recipe and I knew I had to make it. The recipe is from RecipeGirl.


One 2-pound salmon fillet, skin-on
3 Tablespoons Salt
2 Tablespoons White sugar
1 Tablespoon Black pepper, freshly ground
1 Bunch fresh Dill, chopped


1. Prepare the salmon: Trim the salmon fillets. Scrape the skin well and remove all bones with needlenose pliers.

2. In a small bowl, mix the salt, sugar and pepper. Sprinkle half of the salt mixture in the bottom of a 9x12-inch glass pan, then sprinkle on half of the dill. Place the salmon fillet skin-side-down in the pan. Sprinkle the remaining salt mixture and dill on top and press it lightly into the salmon. Cover the pan with plastic wrap and place it in the refrigerator for three to four days. Turn the salmon over every day.

3. On the third or fourth day, rinse the salmon under cold water. Move to a cutting board and use a sharp knife to cut very thin slices.

Snapped a picture of it before it went into the fridge.
I also kept my salmon in the fridge for about 6 days because I didn't have time to eat it and it still turned out great!

RecipeGirl has a sauce she made but I just ate it with cream cheese, capers and melba toast. So delicious!

I think I prefer gravlax to smoked salmon because I find smoked salmon to be a little over powering sometimes (overly smokey?).
Would anyone like me to save some for them?!


  1. I wish I was able to whip up gourmet meals like that when I'm "bored". You have amazing skill and your food looks delicious!