Premier Catch Sockeye Salmon Gravlax
Declan Chapin
Ingredients
2 x 6oz portions Wild Alaskan Sockeye Salmon
1/2 cup rock salt (must be rock salt!)
1/2 cup sugar
1/2 cup chopped dill
(more or less depending on how strong of a dill flavor you prefer)
1/2 tbsp fresh ground pepper
Directions
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 or cookie tray with edges. Place something heavy and flat on top (I use a cutting board).
Refrigerate the salmon for 12 hours. It will be wet, with liquid in the dish. Turn the salmon over and return to the fridge 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 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!
Once cured, the salmon will keep in an airtight container in the fridge for up to 7 days.
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