Citrus Gravlax of Atlantic Salmon

Citrus Gravlax of Atlantic Salmon
10 servings

Simple to prepare, easy to transport and sure to impress. Recipe courtesy of David Lee, Executive Chef and Owner, Splendido.

Yield is 10 servings.

When curing the salmon fillet, use more of the salt mixture at the thicker part of the fillet (head) because not only is it thicker but it also has a higher fat percentage of fat so it will take more time to cure. Use less of the salt mixture at the thinner part of the fillet (tail) because it is leaner and will take less time to cure. Chilling the salmon fillet before serving will make it easier to slice.




3 ½
lb(s) salmon fillet with skin on, cleaned and bones removed
cup old fashioned dark brown sugar
cup Sel de Guerande, or kosher salt
cup coarsely ground black pepper
cup coarsely ground juniper berries
large Florida pink grapefruits, peeled and thinly sliced
oranges, peeled and thinly sliced
lime, peeled and thinly sliced
lemon, peeled and thinly sliced
1 ½
bunch (about 3 cups) fresh dill, 1 bunch roughly chopped, the remaining dill finely chopped


Sunflower oil, for drizzling
Freshly cracked black pepper
Tbsp finely chopped fresh dill


Step 1

Cut the pith from the citrus peels.

Step 2

Combine the sugar, salt, black pepper and juniper berries in a medium bowl. Stir to mix thoroughly. Put a large piece of plastic wrap (large enough to wrap the fillet) on a board. Sprinkle half the salt mixture on the plastic wrap. Lay half the citrus slices on top of salt mixture. Sprinkle half the dill on top of the citrus slices. Put the salmon fillet, skin side down, on top of the dill. Cover with the remaining dill and citrus slices. Cover the salmon with the remaining salt mixture.

Step 3

Line a baking sheet with parchment paper.

Step 4

Cover and seal the fillet in the plastic wrap. Wrap the fillet tightly with another layer of plastic to create an airtight seal. Put the salmon on the parchment-lined baking sheet. Put a weight on top of the salmon, such as another baking sheet or cake pan with a few full tin cans or you can use two bricks wrapped in tin foil. Refrigerate for 24 to 36 hours, flipping the salmon fillet after 12 to 18 hours during the curing time. This will help cure the salmon evenly.

Step 5

Remove the salmon fillet from the plastic wrap. Rinse the fillet under cold running water to remove the salt mixture, the dill and the citrus slices. Handle the salmon carefully to prevent the fillet from cracking. Place salmon fillet, skin side down on board. Lightly drizzle fillet with sunflower oil. Rub oil gently to coat the entire top of fillet. Evenly sprinkle fillet first with freshly cracked black pepper and then with finely chopped dill.

Step 6

Wrap the salmon fillet in plastic wrap and place on a baking sheet. Chill in the refrigerator until firm, about 1 to 2 hours. Slice the salmon crosswise and on an angle, as thinly as you can.

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