Easy Gravlax Salmon with Dill (No-Cook)
Gravlax is salt and sugar-cured raw salmon that requires no cooking, just 48 hours in the refrigerator. The dill-infused cure transforms fresh salmon into a silky, restaurant-quality delicacy.
Gravlax is salt and sugar-cured raw salmon that requires no cooking, just 48 hours in the refrigerator. The dill-infused cure transforms fresh salmon into a silky, restaurant-quality delicacy.
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In a medium bowl, combine the rock salt, muscovado sugar, dill, black pepper, and white pepper. Mix well until all the ingredients are evenly distributed.
Take a deep dish or plastic container and line it with plastic wrap, making sure there's enough overhang to fully wrap the salmon later.
Place the salmon fillet inside the lined container. Evenly spread the salt-sugar-herb mixture over the entire fillet, pressing it in to ensure full coverage.
Fold the plastic wrap over the salmon, enclosing it tightly. Pierce a few small holes in the plastic to allow excess moisture to escape. Place a small plate on top of the wrapped fish, then set a light weight (such as a can) on the plate to gently press the fillet.
Transfer the container to the refrigerator and let the salmon cure for 48 hours.
After curing, unwrap the salmon and discard the curing mixture. Rinse the fillet under cold running water to remove excess salt. Pat dry with paper towels.
Using a sharp knife, slice the salmon thinly. Serve immediately or store any remaining portions in an airtight container in the refrigerator. Consume within 2-3 days.
Store finished gravlax in an airtight container in the refrigerator for 2–3 days. No reheating needed; serve chilled.
The recipe calls for skinless, boneless salmon fillet. Skin-on fillets will work, but remove it before serving or slice against the skin as desired.
Store finished gravlax in an airtight container in the refrigerator and consume within 2-3 days.
Rock salt is preferred because it dissolves more slowly and gives better texture control. Table salt works but may over-cure the salmon; use slightly less (about 2 tbsp).
A light weight such as a single can (roughly 12–15 oz) is sufficient. Too much weight will compress the salmon excessively.
Yes. The high salt concentration cures the salmon and inhibits bacterial growth. Use very fresh, sushi-grade salmon from a trusted fishmonger.
