Lox is the bacon of the seafood world. Here’s how to make gravlax (cured salmon) at home. Hint, hint: it’s stupidly easy.
- 2 tablespoons coarse sea salt, plus more, divided
- 1 pound skin-on sushi grade salmon filet
- 1 teaspoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
- 1 bunch dill
- Fill a medium bowl with cold water and season with a handful of salt. Stir to dissolve. Place salmon into salt bath and let sit for 10 minutes.
- Rinse off salmon and pat dry.
- In a small bowl, stir together sugar, pepper and remaining 2 tablespoons salt.
- To cure salmon, use a lidded container that is large enough to hold the filet. Place half of the dill into the container and place salmon on top skin-side. Season with half of salt mixture, rubbing it in with your fingers. Turn salmon over and season flesh side with remaining salt mixture. Top with remaining dill and close container. Refrigerate for one day, unpack salmon, and turn skin-side up. Re-pack with dill and refrigerate until salmon is sufficiently cured, 1 more day for a lighter cure or 2 more days for a saltier flavor and firmer texture.
- To serve, discard dill and rinse salmon. Pat dry with paper towels. Using a very sharp knife, slice salmon on a bias.
- Gravlax can be kept refrigerated tightly wrapped in plastic for about 5 days after curing.