📖 Instructions

1. Prepare the Salmon: Rinse the salmon fillet under cold water and pat it completely dry with paper towels. This step is crucial for optimal curing.
2. Debone the Salmon: Run your fingers along the fillet to check for any remaining pin bones. Use tweezers or pliers to remove them, pulling in the direction of the bone to avoid tearing the flesh. I usually do this twice to make sure I got all of them.
3. Combine the Cure Ingredients: In a bowl, mix together the kosher salt, sugar, crushed juniper berries, and ground cardamom. If using a mortar and pestle, gently crush the juniper berries to release their aromatic oils. Alternatively, you can use the flat side of a knife to lightly crush them on a cutting board. Be careful not to over-crush them into a powder; you want to retain some texture and bite.
4. Prepare the Curing Environment: Lay a large piece of plastic wrap in a non-reactive dish or container. Make sure the wrap is large enough to fully enclose the salmon fillet later.
5. Apply the Cure: Place the salmon fillet skin-side down on the plastic wrap. Generously spread the salt-sugar-juniper-cardamom mixture evenly over the flesh side of the salmon. Ensure that the entire surface is covered, paying particular attention to thicker areas. I really want to make sure it's all coated.
6. Wrap the Salmon: Fold the plastic wrap tightly around the salmon fillet, creating a secure package. Press down gently to help the cure adhere to the fish.
7. Weigh it Down: Place a weight (such as cans, bricks wrapped in plastic wrap, or a heavy plate) on top of the wrapped salmon. This pressure helps to draw out moisture and allows the cure to penetrate the flesh evenly. One time I used an actual brick – wouldn’t suggest it.
8. Refrigerate: Transfer the weighted salmon to the refrigerator and let it cure for 48-72 hours, depending on the thickness of the fillet and your taste preference. Thicker fillets will require a longer curing time. I recommend checking it at 48 hours and adjusting accordingly.
9. Flip the Salmon (Optional): Some recipes recommend flipping the salmon every 12-24 hours to ensure even curing. This step is optional, but it can help to distribute the cure more uniformly.
10. Check for Firmness: After the curing period, remove the salmon from the refrigerator and unwrap it. The flesh should feel firm to the touch. If it still feels soft or mushy, re-wrap it and cure for another 12-24 hours.
11. Rinse and Pat Dry: Rinse the salmon under cold water to remove any excess cure mixture. Pat it dry with paper towels. This step is important to remove the excess salt and sugar.
12. Slice and Serve: Using a very sharp knife, thinly slice the gravlax at a shallow angle, starting from the tail end. Discard the skin. Serve immediately, or wrap the sliced gravlax in plastic wrap and store it in the refrigerator for later use. I love it on rye bread with mustard sauce!
13. Clean Up: Dispose of the used plastic wrap and any remaining cure mixture. Clean the dish or container thoroughly with soap and water.
14. Enjoy Responsibly: Remember to consume gravlax in moderation, as it is high in sodium. It is not recommended for pregnant women or individuals with compromised immune systems due to the nature of raw fish.