Why spend a fortune at the deli on gravlax when you could just spend a bit of time and make it at home instead?
Photo by Farideh Sadeghin
Prep: 20 minutes
Total: 72 hours 20 minutes
1 1/2 cups kosher salt
1 cup dill leaves, plus more for serving
3/4 cup granulated sugar
2 tablespoons whole black peppercorns, lightly crushed
1 tablespoon mace
3 lemons, zested, plus 1 lemon, thinly sliced crosswise
3 tablespoons vodka or weed-based alcohol tincture
1 (2-pound) piece center-cut, skin-on salmon fillet, pin bones removed
1. Stir salt, dill, sugar, pepper, mace, and lemon zest in a bowl. Place salmon skin side down on a double thickness of plastic wrap. Season flesh side with salt mixture and sprinkle with your alcohol or tincture. Wrap salmon tightly and place flesh side down in a baking dish. Chill for 48 hours, then flip, gently massaging salmon to redistribute brine. Refrigerate an additional 24 hours. When fully cured, the gravlax should be firm to the touch at the thickest part.
2. Unwrap the salmon, discarding any excess brine, and transfer skin side down to a cutting board. Cut the gravlax crosswise into paper-thin slices and transfer to a serving platter. Garnish with sliced lemon and dill to serve.