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Homemade Gravlax

Photo: James Carrier
Yield Makes 10 to 12 servings
Notes: Buy salmon that has been frozen, or freeze fresh salmon for at least 72 hours at -4° or lower to destroy any parasites, then thaw to use.


  • 3 tablespoons sugar
  • 3 tablespoons salt
  • 1 tablespoon crushed or coarse-ground black peppercorns
  • 1 1/2 pounds salmon fillet (1 in. thick, 1 or 2 pieces)
  • 1 1/2 cups dill sprigs, rinsed, or 3/4 cup dried dill

Nutrition Information

  • calories 112
  • caloriesfromfat 50 %
  • protein 11 g
  • fat 6.2 g
  • satfat 1.2 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • sodium 1134 mg
  • cholesterol 33 mg

How to Make It

  1. In a small bowl, mix sugar, salt, and peppercorns.

  2. Rub your fingers over flesh side of salmon to locate any bones; pull them out and discard. Rinse salmon and pat dry. Lay, skin side down, in an 8- or 9-inch pie pan. Sprinkle evenly with sugar-salt mixture and top evenly with dill. Cover pan airtight with plastic wrap.

  3. Nest another pie pan of the same size on fish and set 2- to 3-pound weights (such as unopened cans of food) in it. Chill 2 days; every 12 hours, uncover, baste salmon with juices, rewrap, and replace weights.

  4. Unwrap salmon, discard dill, and scrape off sugar-salt mixture. Lay salmon, skin down, on a board; cut into thin diagonal slices and release fish from skin. Discard skin.