Cook Not by the Book

Cured Salmon Gravlax

Salmon fillet cured for 48-72 hours with salt, sugar, peppercorns, dill and lemon zest, then rinsed and stored in olive oil with herbs.

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Cured salmon on toast with pumpkin seeds and thyme, with a jar of gravlax in oil behind

Cured Salmon Gravlax

Ingredients

Instructions

  1. Coat salmon with salt and sugar mixture.

  2. Add peppercorns, dill, and lemon zest.

  3. Wrap tightly, cure in fridge for 48-72 hours.

  4. Wash salmon thoroughly to remove excess salt.

  5. Place in sterilized glass jar with fresh herbs.

  6. Cover with olive oil.

  7. Seal jar and store in the refrigerator.

Cook Not by the Book · https://www.cooknotbythebook.com/recipes/cured-salmon-gravlax/