Premier Catch Sockeye Salmon Gravlax
2 x 6oz portions Wild Alaskan Sockeye Salmon
4oz rock salt
(must be rock salt !!)
4oz white sugar
1/2 cup chopped dill
(more or less depending on how strong of a dill flavor you prefer)
1/2 tbsp white peppercorns
(white have a more mild flavor and create a prettier result)
Combine crushed pepper with salt, sugar, and dill.
Place 2 large layers of saran wrap on a cutting board or counter. Pour half the salt mixture in the center and spread to fit the salmon.
Place the salmon fillets (skin side down) on the salt mixture. Top and cover with the remaining salt.
Wrap the saran wrap around the salmon. Set in a large dish. Place something heavy and flat on top. I used a cutting board and two cook books.
Refrigerate the salmon for 12 hours. It will be wet, with liquid in the dish. Turn the salmon over and return to the fridge (with the weights) for another 12 hours. Flip once more and leave in for another 12 hours. It will cure for 36 hours total.
After 36 hours, remove the salmon from the saran wrap, scrape off the salt mixture, and rinse.
Pat dry and, if you have more time, return to the fridge for another 3 to 12 hours uncovered.
Slice the gravlax thinly on an angle, do not save or eat the skin.
Serve as an appetizer, on avocado toast, with a bagel and cream cheese, or however you desire. Enjoy!