Gravlax Salt-- and Sugar--Cured Salmon

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READY IN: 24hrs 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together all the ingredients except the salmon.
  • Place the salmon skin side down on a large sheet of plastic wrap.
  • Cover the flesh side of the fish with the salt mixture, coat it completely.
  • Wrap the fish well in plastic wrap.
  • Refrigerate for at least 24 hour, preferably 36.
  • Unwrap the salmon and rinse off the cure. Dry then slice on the bias.
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