I'll never forget the first time I tasted gravlax. It was at a friend's holiday party, and honestly, I was intimidated. Raw fish, cured? Sounded kinda strange. One bite, and I was hooked! That perfect balance of salty, sweet, and dill... it's a flavor experience I hadn't encountered before. I wanted to bring that feeling to my own kitchen. Fast forward a few years, and countless attempts later, I've finally nailed down a saffron and lemon gravlax recipe that I'm truly proud of. It's simpler than you might think, and the results are spectacular. Trust me, you will feel like a chef!
Gravlax, at its heart, is just cured salmon. But the magic lies in the cure itself. Salt draws out moisture, sugar adds a touch of sweetness, and the dill... oh, the dill! It's the classic gravlax herb. But I wanted to elevate things a bit, so I added saffron for that subtle floral aroma and beautiful golden hue, and lemon zest for a bright, citrusy zing. It's a flavor combination that's both familiar and surprising, and it's guaranteed to impress your guests. This recipe is a journey, from the initial preparation to the final, thinly sliced, delectable result. Come on this journey with me!
Are you wondering why make gravlax at home when you can just buy it? Sure, the store-bought stuff is okay, but nothing compares to the flavor and satisfaction of making it yourself. Plus, you can control the quality of the ingredients and adjust the flavors to your liking. I actually had a conversation with another food blogger and their main issue was controlling the salt. With this recipe you can, its a win-win!
Required Equipments
- Shallow Dish
- Plastic Wrap
- Sharp Knife
- Cutting Board
Saffron and Lemon Gravlax: Frequently Asked Questions
Saffron and Lemon Gravlax
Saffron and Lemon Gravlax is a simple yet elegant cured salmon dish that combines the traditional flavors of dill with a bright, citrusy twist. This recipe is surprisingly easy to make at home and delivers a restaurant-quality flavor that's perfect for appetizers, brunch, or a light meal.
⏳ Yield & Time
Yield: 6-8 servings servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Salmon: Lay the salmon fillet skin-side down on a cutting board. Using tweezers or pliers, remove any pin bones you find. Pat the salmon dry with paper towels.
- Make the Curing Mixture: In a bowl, combine the kosher salt, sugar, freshly ground white pepper, and saffron threads. Mix well to ensure the saffron is evenly distributed.
- Zest the Lemon: Using a microplane or zester, zest the lemon directly into the bowl with the curing mixture. Be careful to only zest the yellow part of the peel, avoiding the bitter white pith.
- Chop the Dill: Finely chop the fresh dill and add it to the bowl with the curing mixture and lemon zest. Mix everything together thoroughly.
- Prepare the Curing Dish: Choose a shallow dish that's just large enough to hold the salmon fillet. Spread half of the curing mixture evenly across the bottom of the dish.
- Place the Salmon: Place the salmon fillet skin-side down on top of the curing mixture in the dish.
- Cover with Curing Mixture: Spread the remaining curing mixture evenly over the top of the salmon fillet, making sure to cover it completely.
- Wrap Tightly: Cover the dish tightly with plastic wrap, pressing it down firmly to ensure the salmon is in contact with the curing mixture. I like to double wrap it to be extra sure
- Weigh it Down: Place a flat plate or cutting board on top of the wrapped salmon, and then weigh it down with something heavy, like cans or weights. This pressure helps the curing process.
- Refrigerate: Transfer the dish to the refrigerator and let the gravlax cure for 48-72 hours, depending on your preference. The longer it cures, the firmer and saltier it will become. I like to do 60 hours for that perfect happy medium
- Turn the Salmon: Every 24 hours, flip the salmon fillet over in the dish to ensure even curing. Re-wrap tightly and re-weigh it down.
- Rinse and Dry: After the curing time is complete, remove the salmon from the dish and rinse it thoroughly under cold water to remove the curing mixture.
- Pat Dry: Pat the salmon completely dry with paper towels. It should feel firm to the touch.
- Slice Thinly: Using a sharp knife, slice the gravlax thinly on a bias. Discard the skin. Pro-Tip: If you chill the salmon in the freezer for about 30 minutes before slicing, it'll slice easier
- Serve: Serve the saffron and lemon gravlax immediately, or store it in the refrigerator for later use.
📝 Notes
- For a stronger lemon flavor, add a few thin slices of lemon to the curing mixture.
- Serve with crackers, rye bread, or cucumber slices.
- Try it with a dollop of crème fraîche or mustard sauce.
🍎 Nutrition
Calories: 250 kcal
Protein: 25g
Fat: 15g
Carbohydrates: 5g
Fiber: 0g
Calcium: 20mg
