How do I make gravlax with a twist of dill and citrus?

Dive into Scandinavian flavors with our Gravlax recipe! Cure salmon with dill and citrus for a refreshing twist on this classic dish.

You'll need

Items needed to answer the question, How do I make Gravlax with a twist of dill and citrus. Items include: Salmon fillet Fresh dill Citrus fruit zest Salt Black pepper

Salmon fillet 1 large fillet (approximately 1.5 pounds)
Fresh dill A generous amount
Citrus fruit zest Zest of 1 lemon or orange
Salt A pinch
Black pepper A dash

Take note
Please note that this recipe requires raw salmon, so make sure to use high-quality, fresh fish. Also, be aware that the curing process takes time, so plan accordingly. And of course, don't forget to practice safe food handling!

1

Prep the Salmon

Start by carefully rinsing the salmon fillet under cold water. Pat it dry with paper towels to remove any excess moisture. Place the fillet skin-side down on a clean cutting board.

2

Prepare the Curing Mixture

In a small bowl, combine the following ingredients: a generous amount of fresh dill (chopped), the zest of a citrus fruit (such as lemon or orange), a pinch of salt, and a dash of black pepper. Mix everything together until well combined.

3

Apply the Curing Mixture

Take the curing mixture from step 2 and spread it evenly over the flesh of the salmon fillet, making sure to cover all sides. Don't be shy with the dill and citrus goodness!

4

Wrap and Refrigerate

Once the salmon is coated with the curing mixture, carefully wrap it in plastic wrap, ensuring it is tightly sealed to prevent any air from getting in. Place the wrapped salmon in the refrigerator and let it cure for at least 24 hours.

5

Slice and Serve

After the curing period, take the salmon out of the refrigerator. Unwrap it and slice it thinly at an angle. Serve the beautifully cured Gravlax on a platter and enjoy it with your favorite accompaniments!