Jul. 11, 2011 at 5:59pm
Homemade Gravlax - 2 fresh salmon fillets - 1/4 cup salt - 1/8 cup sugar - 1/8 cup brown sugar - 1 tbsp, 1 tsp pepper - dill We took the skin off. Mixed together salt, sugar, and pepper. Coated the fillets with the mixture. Covered both sides of each with dill. Plastic wrapped them. Put them in a baking dish. You want to weigh them down at this point so they’ll kinda flatten out. We just used bowls/bottles/cans. Stuck it in the fridge for three and a half days (they say 2-6 days). Drained the liquid off once in that time. And voila! The finished product was on the saltier side, so I’d decrease the salt next time. But it probably depends on the weight of your fish as well. But even with the saltiness, it ends up being okay when eaten with the works (bagel, cream cheese, onion, etc.). Enjoy!

Homemade Gravlax

- 2 fresh salmon fillets
- 1/4 cup salt
- 1/8 cup sugar
- 1/8 cup brown sugar
- 1 tbsp, 1 tsp pepper
- dill

We took the skin off. Mixed together salt, sugar, and pepper. Coated the fillets with the mixture. Covered both sides of each with dill. Plastic wrapped them. Put them in a baking dish. You want to weigh them down at this point so they’ll kinda flatten out. We just used bowls/bottles/cans. Stuck it in the fridge for three and a half days (they say 2-6 days). Drained the liquid off once in that time. And voila! The finished product was on the saltier side, so I’d decrease the salt next time. But it probably depends on the weight of your fish as well. But even with the saltiness, it ends up being okay when eaten with the works (bagel, cream cheese, onion, etc.). Enjoy!