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Danish Cured Salmon (Gravlax)
An incredibly simple recipe that turns fresh salmon into cured salmon within 24 hours.
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Course:
Starter
Cuisine:
Danish
Keyword:
Seafood
Prep Time:
10
minutes
minutes
Total Time:
1
day
day
10
minutes
minutes
Servings:
12
people
Calories:
86
kcal
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Ingredients
Metric
Imperial
2
lbs
salmon fillet
900 g, fresh
1/2
cup
dill
125 ml, chopped
1/4
cup
salt
60 ml
1/4
cup
sugar
60 ml
1/4
tsp
ground white pepper
1 ml
1/4
tsp
ground allspice
1 ml
Instructions
Rinse the salmon and dry it thoroughly with paper towels.
Place in a glass baking dish and sprinkle with half the dill.
Combine the remaining ingredients in a small bowl and stir to combine.
Sprinkle half the mixture over the salmon.
Turn the salmon over, sprinkle with the remaining salt mixture, and top with the remaining dill.
Cover with plastic wrap, place a flat plate or pot lid on top, and place several cans of food on top for weight.
Refrigerate for 24 to 48 hours.
To serve, drain the salmon and cut diagonally into thin slices.
Nutrition
Calories:
86
kcal
|
Carbohydrates:
6
g
|
Protein:
16
g
|
Fat:
1
g
|
Saturated Fat:
0.01
g
|
Polyunsaturated Fat:
0.01
g
|
Monounsaturated Fat:
0.1
g
|
Cholesterol:
40
mg
|
Sodium:
2080
mg
|
Potassium:
69
mg
|
Fiber:
0.02
g
|
Sugar:
5
g