Things You'll Need:
- One salmon, 3 to 4 lbs., filleted
- 1 C. salt
- 2 C. brown sugar
- 1 T. fresh-ground black pepper
- 2 large bunches of dill, chopped rough (stems and all)
- 1/4 C. spirits, such as brandy, vodka, gin or aquavit
- Plastic wrap
- Two large plates
- Something heavy, like some large, unopened cans
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Step 1
Lay the salmon fillets on a large plate, skin side down.
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Step 2
Mix the salt, sugar and pepper. Rub the mixture all over the salmon (including the skin).
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Step 3
Splash on the spirits.
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Step 4
Lay most of the dill on the flesh side of one fillet, then create a "sandwich" by laying the other fillet, flesh side in, on top.
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Step 5
Rub any remaining salt-and-sugar mix on the fish. Wrap very tightly in plastic. Lay the second plate on top of your "sandwich" and put the weight atop that. Put into the refrigerator.
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Step 6
Unwrap and baste the fish with the accumulated juices at least once every 12 to 24 hours. The gravlax is ready when the flesh is opaque, usually by the second or third day in the fridge. You'll be able to tell when you're basting.
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Step 7
Slice the gravlax on the bias, leaving behind the skin. Serve with pumpernickel, rye, or the traditional Scandinavian limpa. Add some lemon wedges and/or a nice mustard sauce if you like.
