Cured Salmon Gravlax

Homemade Cured Salmon Gravlax that is easy and delicious. Using only a handful ingredients to make cured salmon that goes well with anything like a bagel with cream cheese or a poke bowl with all your favourite healthy sides on top of rice. The options are endless!

Equipment

food scale

Ingredients

1 kg fresh farmed salmon
250 g course sea salt
250 g sugar
½ cup chopped fresh dill
black pepper (to taste)

Instructions

Rinse the salmon and pat dry with a paper towel. set aside.
Combine the sugar, salt, and pepper
together in a bowl and mix well.
Using a sizeable non-reactive plate, place cling wraps on top and extra to cover the fish ( I normally use my large 2 quartz oblong baking dish, see example).
However, for this example, I used my square non-reactive brownie pan to cure the salmon and to catch the water the salt and sugar will extract from the salmon.
Lay half the bowl of salt and sugar on top of the plastic wrap and ¼ cup of the fresh dill. Spread it out so it touches all the surface area of the fish. It's okay to spread the surface area larger than the fish.
Place the fish on top and add the remains, salt, sugar, pepper and dill on top. Carefully fold the plastic wrap around the fish and close off any open areas.Place a small plate or cutting board on top of the fish, and place a heavy can on top of the board.
Place it in the fridge for 12 hours. Half way through the curing time (6 hours), flip the fish over. You will notice there's a lot of liquid that came out and its fine.
Remember:
24 hours for a light cure
36 hours for a medium cure (we will be doing this one)
48 hours for a hard cure
After 12 hours, remove the fish from the fridge and rinse off all liquid and remaining crystals in the dish. Pat dry and return the fish back in the fridge for another 3-12 hours uncovered to dry out the surface a bit.
(optional) Sprinkle another ¼ cup of dill on top for taste.
Thinly slice the fish on an angle and serve on toasted bread. Squeeze some lemon on top.