Salmon Recipes

So I decided to take a shot at making some Gravlax from two frozen pieces of wild sockeye salmon that I caught last year.  I’ll be making this product a lot more in the future - it’s stupid easy to make and the flavour and texture is amazing. Here is how I made this Gravlax:


Ingredients:

(2) 1.5 Pound Sockeye Fillets, Ribs Removed 
(1) Large Bunch Fresh Dill
1/4 Cup Kosher Course Salt
1/4 Cup White Sugar
1/2 Tablespoon Crushed Peppercorns

Process:

Thaw and dry salmon. Lay out enough saran wrap to cover both fillets. Sprinkle generous amount of mixture over bare saran wrap.

Lay one fillet skin side down on top of the mixture.  The flesh side should be facing up - cover this liberally with the bunch of fresh dill. Sprinkle lot of salt/sugar mixture over the dill.

Now you are going to place the second fillet flesh down on top of the first fillet/dill/salt combo. Sprinkle more of the mixture over the skin and wrap completely with the saran wrap. Place wrapped fillets on a glass dish that is a little deeper than the fillets. There will be a lot of juices leaking from this setup so make sure the dish can catch them all.

The next step is to apply some weight to the wrapped fish. I placed a baking pan on top and loaded it with cans. I think I definately wet overkill on the weight but the finished product had a great firm texture.

Let the gravlax to be sit in the fridge for 12 hours. At the 12 hour mark unwrap the fish and flop the pieces around. In my case I started flesh to flesh and flipped to skin to skin. Re-wrap and flip again in 12 hours.

Total cure time is anywhere from 24-48 hours. I decided to cure for 36 hours. I plan on experimenting with cure times but the finished product was pretty well balanced. Next time I will go with more sugar, less salt.

I’m interested in hearing how you make gravlax, please leave a comment!