Wild Salmon Gravlax

Wild Salmon Gravlax

Recipe Created by Melina Hammer


2 lb wild salmon fillet, pin bones removed

1 cup kosher salt

1/2 cup cane sugar

1/3 bunch of a cup fresh dill, coarsely chopped

2 teaspoons coriander seed, toasted and ground in a mortar and pestle

1 tablespoon juniper berries, toasted and mashed in a mortar and pestle

2 tsp black peppercorns, toasted and ground and mortar and pestle

finely grated zest of 2 small lemons

finely grated zest of 1 orange 


Lay a considerable lenght of cellophane onto a work surface, with another laid perpendicular on top of it. 


Combine salt, sugar, and black pepper and stir to combine. Sprinkle an even layer of the mixture in a shape resembling the piece of fish onto the cellophane. Position fish on top of it, skin-side down. 


Sprinkle coriander, followed by juniper, lemon and orange zest, then the dill over the entire surface of the salmon. Sprinkle enough salt-sugar mixture to completely coat the surface of the fish, as well as its full perimeter. You may have leftovers of this mixture - save, sealed and stored at room temp, for the next cure recipe. 


Pull cellophane from one side tightly over the fish, followed by the opposite, as if you are swaddling a baby. Repeat with top and bottom sections and secure tightly. 


Place fish flesh side up in a rimmed baking sheet into the refrigerator, weighted down by heavy objects such as cans, a heavy pan or two, similar. 


Allow to cure for 2 days, draining any accumulated liquid as needed. 


Once ready, rinse the aromatics from the salmon and discard the cellophane. Taste a small corner and see if more rinsing is needed if it is too salty. Pat dry and store in the refrigerator for up to 5 days, or freeze, wrapped tightly in layers of cellophane and sealed in a resealable bag, for up to 3 months. 


Slice very thinly on a shallow diagonal with a long, sharp knife. Test thickness by holding a slice up to the light - you should be able to see light through the cured fish.


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