Savory Lemon-Dill Salmon Gravlax
Dive into the world of delightful flavors with this Savory Lemon-Dill Salmon Gravlax. Inspired by Tyler Florence's easy method, this recipe transforms fresh salmon into an exquisite delicacy perfect for brunch or entertaining. The combination of lemon zest, fresh dill, and a sweet-savory cure creates a rich taste that pairs beautifully with crisp Triscuit crackers, a dollop of sour cream, and a sprinkle of fresh dill. Impress your guests with homemade gravlax that elevates any gathering to gourmet status.
10
Servings
180
Calories
5
Ingredients
Ingredients
Lemon
1 (Zest only)
Kosher Salt
1 cup (Fine or coarse)
Sugar
1/4 cup (Granulated)
Fresh Dill
1 bunch (Chopped, or use dried)
Salmon Fillets
2 lbs (Skin-on, at least 1 inch thick)
Instructions
1
Begin by zesting the lemon using a vegetable peeler, taking care to avoid the bitter pith. Place the zest in a mixing bowl.
2
Add the kosher salt, sugar, and chopped fresh dill (or dried dill) to the bowl. Using a mortar and pestle or a sturdy wooden spoon, muddle the ingredients together to release the essential oils from the lemon zest and infuse the flavors.
3
Prepare a sheet pan with sides that can hold the fish. Line the pan with plastic wrap for easy cleanup, allowing excess wrap to hang over the edges for later use.
4
Place the salmon fillet in the center of the lined sheet pan, skin-side down. Generously pack the salt mixture over the top and sides of the salmon, ensuring it is completely coated.
5
Cover the salmon with the overhanging plastic wrap, then place another sheet pan of the same size over it to create weight. Top this pan with a large concrete paving brick wrapped in plastic to press down on the fish firmly.
6
Refrigerate the salmon for 36 to 48 hours, depending on its thickness. This curing process allows the flavors to meld and the moisture to be drawn out.
7
Once ready, remove the salmon from the refrigerator. Discard the salt mixture and lightly rinse the fillet under cool running water. Pat dry with paper towels.
8
To serve, you can slice the gravlax into thin pieces and arrange on a cutting board or platter. Accompany with Triscuit crackers, a small dollop of sour cream, and a sprinkle of fresh dill for an elegant presentation.
Nutrition Information
10
Fat
2
Carbs
18
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Lemon-Dill Salmon Gravlax?
It is an exquisite delicacy made by curing fresh salmon with a mixture of lemon zest, fresh dill, salt, and sugar.
How many servings does this recipe provide?
This recipe makes approximately 10 servings.
What are the main ingredients for the cure?
The cure consists of lemon zest, 1 cup of kosher salt, 1/4 cup of sugar, and a bunch of fresh dill.
What type of salmon should I use?
Use 2 lbs of skin-on salmon fillets that are at least 1 inch thick.
Who inspired this specific gravlax method?
This recipe is inspired by Tyler Florence's easy method for making gravlax.
How long does the salmon need to cure in the refrigerator?
The salmon should cure for 36 to 48 hours, depending on its thickness.
Can I use dried dill instead of fresh dill?
Yes, you can use dried dill if fresh dill is not available.
How do I prepare the lemon for the cure?
Zest the lemon using a vegetable peeler, making sure to avoid the bitter white pith.
What is the purpose of muddling the ingredients?
Muddling helps release the essential oils from the lemon zest and infuses the salt and sugar with flavor.
Do I need to line the sheet pan?
Yes, line the sheet pan with plastic wrap for easy cleanup and to help wrap the fish.
How should the salmon be placed on the pan?
Place the salmon fillet skin-side down in the center of the lined sheet pan.
How do I apply the salt mixture?
Generously pack the salt mixture over the top and sides of the salmon until it is completely coated.
What is used to weight down the salmon?
Place another sheet pan on top of the wrapped salmon and weigh it down with a large concrete paving brick wrapped in plastic.
What should I do after the curing process is complete?
Remove the salmon from the fridge, discard the salt mixture, rinse the fillet under cool water, and pat dry.
How should the gravlax be sliced?
Slice the gravlax into very thin pieces for serving.
What are the recommended accompaniments for serving?
Serve with Triscuit crackers, a dollop of sour cream, and a sprinkle of fresh dill.
How many calories are in a serving of this gravlax?
There are approximately 180 calories per serving.
What is the protein content per serving?
Each serving contains about 18 grams of protein.
Is there any fat in this dish?
Yes, there are 10 grams of fat per serving.
How many carbohydrates are in the gravlax?
There are only 2 grams of carbohydrates per serving.
Is this recipe suitable for brunch?
Yes, it is categorized as a brunch dish and is perfect for entertaining guests.
Does the recipe require a specific type of salt?
The recipe calls for 1 cup of kosher salt, which can be fine or coarse.
What is the sugar content in this recipe?
The recipe uses 1/4 cup of granulated sugar for the entire cure mixture.
What equipment is needed to mix the cure?
You can use a mortar and pestle or a sturdy wooden spoon in a mixing bowl.
Should the salmon skin be removed before curing?
No, the salmon should be cured with the skin on.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe for homemade gourmet results.
Can I use frozen salmon?
While fresh is preferred, high-quality frozen salmon that has been properly thawed can be used.
What happens to the moisture in the salmon during curing?
The salt and sugar mixture draws out moisture, which preserves the fish and creates a firm texture.
Is the lemon juice used in this recipe?
No, this recipe specifically uses the zest only to avoid making the salmon mushy.
How many ingredients are in this recipe?
There are 5 primary ingredients: lemon, kosher salt, sugar, fresh dill, and salmon fillets.