1 lb. (450 g) frozen salmon filet | thaw completely & remove bones | cover salmon | cover salmon | double wrap in plastic wrap | refrigerate at least 48 hours | rinse and dry | slice on bias |
2 Tbs. (~30 g) kosher salt | mix | ||||||
2 Tbs. (25 g) granulated sugar | |||||||
2 tsp. (4.2 g) ground black pepper | |||||||
20 sprigs fresh dill weed |
Recipe File
Gravlax
Gravlax (recipe can be scaled)