While I call this Alaska Salmon Gravlax, you can make with whatever salmon you happen to have access to. This cold cured, unsmoked salmon gravlax recipe is perfect for adding to bagels and cream cheese any day of the week!
One year during our summertime fresh salmon influx, I had the brain capacity to remember “I want to make lox”. I couldn’t remember to wash laundry or plan a meal ahead of time but that little quiet place in my head had lox imprinted on it.
Alaska Salmon Gravlax
I looked in my old standby cookbooks but was left empty-handed! Thank God for Google and Laurie of Mediterranean Cooking in Alaska. After reading through many recipes hers seemed the most likely candidate.
It also helped that I had most of the ingredients on hand except citrus vodka. That being said her recipe makes gravlax that can render me speechless.
What kind of Salmon do you need to make Gravlax?
I use and prefer to use and Sockeye Salmon. Silver Salmon would probably be fine as well. I would not use a King Salmon or a Pink Salmon.
King Salmon will be too fatty, and it won’t taste that great. Pink Salmon is too mushy, which is why its best used in canned salmon products.
If all you have access to is farmed salmon that would be acceptable but do look for wild-caught salmon, as an Alaskan I always say pay the price for wild salmon.
Can I freeze Gravlax AFTER I make it?
YES! You can freeze Gravlax after you make it. It’s my favorite way to make it actually. I make a big batch from FRESH CLEAN Salmon, cure it, and then freeze it.
To freeze Gravlax lay it flat in a Vacuum Sealer Bag, I own the Big Game Pro. Be sure the bag is bigger than your fillet so you’re not squishing it in. Vacuum Seal it and then lay it flat in the freezer to freeze. So easy!
Can I make Gravlax from Salmon that’s been Frozen?
YES! I do that a lot too! I like to make sure all the bones are pulled from super fresh, super clean sockeye fillets. Then I freeze two together flesh sides in.
To make Gravlax from frozen salmon just defrost the salmon in the fridge overnight. And proceed to the curing steps.
How to Make Alaska Salmon Gravlax
This is SO easy and the ingredients are nothing special! You will need:
- 2 salmon fillets
- sugar and salt
- 2 9X13 pans, glass or pyrex no metal pans unless
- plastic wrap
- and a couple of days of refrigeration
Yes, that’s it! Nothing special or hard to find for this salmon gravlax
If you’re looking for another Gravlax Recipe, I’ve got this one for Spruce Tips Gravlax. If you make it ahead of time, when spruce tips and salmon are plentiful, it freezes beautifully for a fun Christmas Morning Breakfast.
1 fillet with cure, 1 without
After 2 days I tasted it and it was not quite lox but close. Another 24 hours and thankfully it was done the next morning for a breakfast on the lawn party.
Even the birds joined us and snoopy
- 2 Three Pound Salmon Fillets, skin on
- 3/4 cup white sugar
- 3/4 cup kosher salt
- 1 lemon
- 1/4 cup crushed peppercorns
- 1 cup chopped fresh dill
- 2/3 cup vodka
- pick over the salmon and pull any pin bones, scale it if it hasn't been done, and then give it a wash in cold water
- lay the fillets flat in a 9X13 glass pan
- wash and zest the lemon, then juice it
- mix the sugar and salt together, add the zested lemon peel, and the peppercorns
- sprinkle the salt/sugar combo over both salmon fillets
- mix the lemon juice with the vodka, pour it over the fillets
- sprinkle the dill evenly over both fillets
- then turn it over flesh side down on top of the other salmon fillet
- wrap the pan in plastic wrap then set another 9X13 pan on top with a couple of big cans to equal about 10 pounds
- put in the refrigerator for up to three days, unwrapping and turning salmon twice a day, and securely wrapping, adding the pan and the weight to it
- after 48 hours take a small slice and taste it, does it feel cured? Is it firmer and easy to slice? It might be ready to go. I prefer to keep flipping and wrapping for the full 72 hours for the best results
- slice it thinly and serve as desired
- to freeze lay it flat in Vacuum Sealer Bags, seal, lay flat to freeze
- defrost in the refrigerator before slicing
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