Updated: May 21, 2019
Gravlax is a traditional Nordic preparation of the salmon's belly that is cured in a sugar-salt-dill brine for 2-3 days. After the salmon has been covered with the salt mixture, it is weighted down to help extract excess water.
Traditionally, the salmon was buried in sand so the weight of the sand would press the salmon and aid in the moisture removal. Today, the salmon is more commonly weighted down in a dish or on a cooking sheet, then at the end of each day, the liquid is drained off.
This recipe has been created to skip the step of weighing down the salmon. The combination of all the herbs along with the akvavit help extract excess liquid without smashing the fish down.
I want everybody to go jump in the ocean to see for themselves how beautiful it is, how important it is to get acquainted with fish swimming in the ocean, rather than just swimming with lemon slices and butter. -Sylvia Earle
Due to current unsustainable fishing trends, over 80% of the salmon used in the USA is farmed and wild salmon is becoming more scarce. The better quality of salmon you purchase will affect the overall flavor of your finished product. I always advocate for sustainable sourcing of your seafood. Choose seafood that's fished or farmed in ways that support a healthy ocean.
The following are links to an app and website to find local businesses that serve and carry sustainable seafood.
This recipe is good to eat as a lox bagel, smoked salmon tacos, served with eggs benedict, eaten by itself or along with crackers or toast and fresh vegetables. The creative possibilities are endless.
What are you waiting for? Grab your apron and get into some fishy business!
Did you try this yourself? Post a photo and tag @allthingsastred!
Variations and related recipes? Yes, please! Not-Your-Average Lox Bagel Macaroni & Cheesy Bechamel Smoked Salmon Vegan Style Smoked Salmon, Lox & Gravlax - What's the difference? (Easy recipes for each!)