Maya Feller’s Gravlax

published Feb 17, 2023
Gravlax Recipe
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Credit: Christine Han

The first time I made gravlax, a type of cured salmon, was with one of my closest friends, Marsa, who is quite the home cook. She talked about growing up in a Finnish-Austrian home where dishes like gravlax and mustard were always made from scratch. Cooking at home was a staple in her family. This dish is surprisingly simple and quite flavorful. If you prefer a hard cure, you can leave the fish to set for 24 to 30 hours.

Gravlax Recipe

Serves 14

Nutritional Info

Ingredients

  • 2 1/2 cups

    coconut sugar

  • 3 3/4 cups

    kosher salt

  • 1/3 cup

    dried fennel

  • 1/4 cup

    whole black peppercorns

  • 1

    (4- to 5-pound) filet of salmon

  • 2 bunches

    fresh dill

  • 2 bunches

    fresh tarragon

  • Fresh peels from 1 lemon

Instructions

  1. In a medium bowl, combine the sugar, salt, fennel, and peppercorns. Sprinkle about a third of the mixture at the bottom of a parchment-lined baking pan.

  2. Place salmon filet, skin-side down, on top of the mixture. Top it with the dill, tarragon, and lemon peels. Evenly cover with the remaining salt mixture.

  3. Wrap the salmon tightly with parchment paper, cover the dish, and refrigerate for 24 hours. Check the salmon at the halfway mark and drain and discard any liquid that may have accumulated.

  4. To serve, thinly slice the gravlax on an angle with a very sharp knife, taking care not to cut the skin. Cover any part of the remaining gravlax with the excess skin and store in the refrigerator for up to 7 days.

Recipe Notes

Ingredient Highlight: Salmon is an excellent source of the omega-3 fatty acids EPA and DHA, which support blood vessel health and reduce systemic inflammation. It is also an excellent source of B vitamins, which are important for the central nervous system.

Ingredient Highlight: Tarragon in large quantities on a regular basis helps the body to sensitize insulin, especially for people who are experiencing impaired glucose tolerance. It also helps to increase HDL-C, the cardio-protective form of cholesterol.