24 Hour Salmon Gravlax

  • Cooking Time: 10
  • Serves: 8-10
Curing salmon at home is easier than you think. The hardest part is waiting for the Morton® Sea Salt, dill, and Cognac to work their magic.

Ingredients

  • 11/2 pounds Atlantic salmon fillet, boneless and skinless
  • ½ bunch fresh dill sprigs, washed and stems trimmed
  • ¾ cup Morton® Coarse Sea Salt
  • ¾ cup white sugar
  • 2 ounces cognac

MORTON® COARSE KOSHER SALT

  1. Lay salmon, skin side down, onto a 2 inch deep baking sheet. Spread the dill evenly over the salmon. In a bowl, mix together the Morton® Coarse Sea Salt and sugar. Gently rub the salt and sugar mixture into the flesh of the salmon, gently pressing spices to adhere, covering the entire fish. Drizzle cognac evenly over the salmon. Cover with plastic wrap and refrigerate for 24 hours.

    Remove salmon from refrigerator. Unwrap and scrape away salt, sugar and dill mixture. Quickly rinse salmon under cold water and pat dry with paper towel. Cut the salmon into thin slices using a flexible, sharp carving knife.

    Serve on toast, crackers, potato chips or on a bagel with lemon wedges, capers and thinly sliced red onion.