How to Make gravlax
Prep Time
5 mins
Marinade Time
1 d
Total Time
1 d 5 mins
This homemade lox recipe is made with salmon fillet, brine, and water. It is a simple and delicious salmon recipe that can be enjoyed over a bagel, on salad, or snacked on.
Course:
Side Dish
Cuisine:
American
Keyword:
smoked salmon
Servings: 6 servings
Calories: 215 kcal
Ingredients
- 2 lbs Salmon fillet boneless, skinless, (previously frozen then thawed)
- 1/2 cup Kosher Salt
- 2 tsp Liquid smoke optional
- 1/2 cup Water
Instructions
-
Rinse fish fillet under running water, pat dry with paper towel.
-
Sprinkle with coarse salt both sides of the fillet, pressing the salt into the fish.
-
Mix liquid smoke & water. Pour on top of the fish.
-
Allow the fish to cure in the fridge, overnight (24 hours). Depending on the thickness of your fish it might take more or less time.
-
Rinse excess salt. Pat dry with paper towel. Slice thinly & serve.
-
Store in closed container, refrigerated, for up to a week.
Recipe Notes
TIP: If the fish is overly salty after the brine, rinse it with water or soak it in water until it is desired saltiness.
If it is not salty enough, just keep in the salt a while longer.
Nutrition Facts
How to Make gravlax
Amount Per Serving
Calories 215
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 83mg28%
Sodium 9502mg413%
Potassium 741mg21%
Protein 30g60%
Vitamin A 60IU1%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.