Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
what type of cooking method
Hi Perang, gravlax is “cured” not cooked.
My quick tip to keep your refrigerator from smelling like salmon is to wrap the filets tightly in plastic wrap or if you’re like me and have a vacuum sealer, seal it and then weigh it down in your refrigerator. Voila, no smell and no leakage. You will still need to flip it over at least twice.
This sounds really good
Can the sugar be cutdown a little or not?
Can I use supermarket salmon as nearest fresh is 300km trip. (Wild salmon) The supermarket sometimes has salmon that looks really good and I use it for sushi but it has already been frozen and defrosted for our convenience ( don’t know why since it is farmed salmon from Queensland(Aust) but at least they have to label the origin of the seafood and its fresh/frozen status ).
It does not come frozen or fresh in such large pieces. Can smaller pieces be used?
Hello Hana! Yes, use the previously frozen supermarket salmon you have access to and get it in smaller pieces, if you like. This recipe is very adaptable to larger or smaller pieces. Cut down on the salt-sugar mixture if you go smaller. But don’t cut down on the proportion of sugar. Happy cooking!
I would love to make this but I HATE dill. What other herbs would you suggest as a substitute? Could I use parsley, thyme, and rosemary?
Hello Amanda: Of course you can use another herb besides dill. Parsley, cilantro, and oregano would all be fine here. Rosemary is too strong. Happy cooking!
Can you imagine that I was on a workshop and a specialist was showing us how to filet a salmon, hahahaha. Not so complicated with right tools :)
This looks delicious. I remember growing up watching my mother making this from scratch. It was delicious and went fast.
looks good! I love gravlax, and are always in need of a new variation of it! please check out my blog :https://charlieslifeandfood.wordpress.com
Thank you for a great blog, i am Swedish , living in Sweden and use the recipes a lot. If you want a classical Swedish recipe of gravad lax here it is:
About 2 lbs of centercut salmon as above, preferably frozen at least 48 hrs before at minimum 0,4 F , to avoid any parasites.
Mix 3 tablespoons of granulated white sugar with 4 tablespoons of koshersalt and 2 teaspoons of crushed white pepper , rub the mixture on both sides of salmon pieces
Then use 1/2cup chopped dill, stems can be included , Put half amount between salmon pieces and the other half dividend under and on top of the both Put togheter pieces of salmon, Put in a plastic bag , place in fridge for 24-48 hrs, with some weight on and turn IT around a couple of times. You can freeze the gravad salmon.
Then if you want a classic Swedish Hovmästarsås a k a Gravlaxsås do as follows
Mix 2tablespoons of yellow mustard with 1tablespoon of Dijonmustard and 2tablespoons of white granulated sugar, stir until the sugar resolves
Then add 2tablespoons of white wine vinegar, start to add about slightly less than 3/4 cup of sunfloweroil ( or other with neutral taste) dropwise while stirring in the beginning , ( like in making mayo) then when IT binds add the rest a little faster while stirring all the time. ( you can use a mixer or foodprocessor) . Add some salt and white pepper to taste.
Mix in 1/2 cup of finely chopped dill .
Serve together with thin slices of gravad salmon on bread, or with boiled potatoes as lunch or dinner or on a buffé ,
I find two plastic wrapped loaf pans perfect, the top one holding the weights. Two same size Rubbermaid tubs may work.
The freshness of this dish is really inviting. Lovely beautiful colours in this dish too!
Does this keep about the same as cooked salmon? Longer?
The recipes says that it keeps for about a week, once cured!
I so want to make this. I would assume to avoid raw fish parasites this should only be made with fish that has been frozen as is required for sushi?
Hello! The best practice is to buy fish from a dependable purveyor who has examined the catch for parasites. If you’re worried, then freeze first.
This is a favorite. So good!! With goat cheese on small latkes ( like a blini ) they are a decadent Hanukkah treat. Otherwise just awesome any time.
My wife uses needle nose pliers from my toolbox to remove the pin bones. Very easy to do with the right tool.