Gravlax Salt and Sugar Cured Salmon – Recipe

Having NOMA as the number one San Pellegrino restaurant in the World has pushed Nordic cuisine to the top. And no better representation of Nordic ingredient than Gravlax (buried Salmon). This particular recipe is one of the easiest and tastier recipes, for the effort it takes. It transforms fresh salmon into cured or smoked grade salmon using Gravlax technique.
The word gravlax comes from the Scandinavian word grav, which literally means “grave” or “to dig” (in Swedish, Norwegian, Danish, Dutch and Estonian), and lax (or laks), which means “salmon”, thus gravlax means “buried salmon”. The Nordic fisherman used to bury the salmon in the ground to preserve it. This was a kind of old fridge. Now this process has been adapted and now the salmon is covered in dry marinade of salt, sugar, and dill, and cured for a few days. With those ingredients the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine.
This is the signature dish of my top chef friend’s father, and only after you try it, you will understand why.

Ingredients:

  • 1 tablespoon of Dill
  • 1 Kg Sea Salta
  • 1/2 Kg Sugar
  • 1 Kg Salmon clean ( preferible the tail end )

Process:

Step 1

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Mix dill, sugar and salt in a bowl.

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Step 2

Add the salmon skin facing down in the mix and let it cure for 14 to 24 hours. The sugar and salt will absorb the liquids of the Salmon. Family Christmas Dinner 2011 - Madrid, Spain-5871

Step 3

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After the appropriate time, remove salmon from the mixture and clean it with water and dry it.
Cut the salmon like if it was sushi and serve with lemon and/or salmon roe.
Simple and delicious recipe, thanks Fede!
Feel free to add recommendation on how to use this cured salmon in other recipes.

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3 Comments

  1. Hi folks,
    I keep enjoying your blog. Nice work!

    I have a variant of this receipe that I frequently use. It is using smoked salt that you can find in the market (in Spain you find it in Mercadona), small amount of sugar but not using the dill. That salt is providing the smoky flavour that I really love.
    This way you are getting a home-made “smoked” salmon.
    Enjoy it!

    • Si es buena idea usar smoked salt. Es una pena que en NY no tengamos Mercadona… al precio que esta la sal ahumada aqui me sale mas barato comprar el salmon en un restaurante con estrella michelin 🙂
      Que otras recetas tienes por ahi?

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