Cold-Smoked Salmon Gravlax

Step

• 1

  In a bowl stir together the salt, sugar and black pepper until thoroughly combined. On a work surface, turn salmon skin side up and sprinkle about half of salt mixture all over and rub in.

  Ingredients

  • 1 Cup kosher salt

  • 1 Cup sugar

  • 1 Tablespoon freshly ground black pepper

  • 2 Pound Sushi-Grad Salmon Fillet, Skin-on, Pin Bones Removed

• 2

  Arrange half the dill on the bottom of a baking dish large enough to hold the salmon. Set salmon skin side down on bed of dill.

  Ingredients

  • 2 Bunch Dill Weed, fresh

• 3

  Rub remaining salt mixture all over top and sides of salmon, then top with remaining dill. Cover with plastic, then top with a weight on a smaller baking dish or a plate with cans of beans on top, then place in refrigerator and allow to cure for 2 days.

• 4

  Remove salmon from refrigerator, rinse under cold water and pat dry with paper towels. Allow to sit at room temperature on the counter for 1 hour

• 5

  When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Super Smoke if available. Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice. Place onto grill and smoke for 30 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• 6

  Remove from grill and slice thin. Serve with capers, red onion, dill, cream cheese, and lemon. Enjoy!

  Ingredients

  • As Needed capers, drained

  • As Needed red onion, sliced

  • As Needed cream cheese

  • As Needed lemons