Gravlax (Salt-Cured Salmon)
Freezing wild salmon at a very cold temperature for several days, or buying commercially frozen fillets, kills potential parasites common in wild salmon. Although farm-raised salmon is less likely to...
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Cooking tools:
- Cheesecloth
- Tweezers
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Pepper mill
- Dish
- Zip-top bag
- Wax paper
- Refrigerator
Ingredients
- 1 pound salmon fillet (such as coho or sockeye), skin on, defrosted
- 3 tablespoons Diamond Crystal kosher salt
- 2 tablespoons sugar
- 1½ teaspoons freshly ground black pepper
- ⅔ cup or more fresh dill fronds
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