| Level: | Easy |
| Total: | 2 days 15 min |
| Active: | 15 min |
| Yield: | 16 to 8 servings |
Ingredients
- 1 cup finely minced fresh dill
- 6 tablespoons sugar
- 1/4 cup vodka
- 2 tablespoons kosher salt
- 2 limes, zested
- 1 side salmon (approximately 3 pounds), skin on, pin bones removed
Instructions
- Combine the dill, sugar, vodka, salt and lime zest in a small bowl and stir until well mixed.
- Spread the mixture over the salmon flesh. Cut the side of salmon in half crosswise. Fold each piece in half so the flesh is touching and the marinade is on the interior. Wrap the pieces tightly in plastic wrap and refrigerate for 2 days.
- Slice the salmon thinly on a bias and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 161 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 10 g |
| Cholesterol | 27 mg |
| Sodium | 195 mg |
Reviews
This was fantastic! I used sushi grade salmon, so the skin was already removed, but it didn’t impact the slicing of the fish at all. It was really delicious and special at the brunch I hosted.
I added a little extra salt, also decided to use the juice of one of the lines. Wow turned out awesome! Love the extra citrus flavor from the lime juice!
I can always find a recipe for what I want and easy to make tweaks to satisfy your tastes!
The first time, I made this recipe as called for. The second time, I made two changes which take this recipe from 4 stars to 5.
– Added zest of 1/2 an orange
– Used Cointreau instead of vodka
After double-wrapping in plastic wrap I vacuum packed the salmon, ensuring maximum contact between the brine and the fish.
It’s good but you have to put a weight on it in fridge
Great recipe, I used it twice and I can’t find any lox as good in the deli.
Totality awesome, I mixed with cream cheese and a little milk in food processor and made a dip that got raves!
BY FAR, THE VERY BEST GRAVLAX WE HAVE EVER EATEN!! SO TENDER AND TASTY WITHOUT BEING STRONG OR TOUGH…MIGHT ADD A LITTLE MORE SALT NEXT TIME. VERY EASY TO PREPARE, TOO. WILL TRY SALMON WITH SKIN ON NEXT TIME…MIGHT BE EASIER TOO CUT. ALL IN ALL, A WONDERFUL RECIPE…THANKS, MR. ZAKARIAN!!
I love I.C. Zakarian’s recipes, so despite having no success with other gravlax recipes, I tried his. Other recipes I’ve tried have not had vodka, but have had more salt and sugar. My main problem with them was that the salmon came out too tough. After 48 hours, I took a taste of his and it was hardly cured at all. More like sushi. So I added salt and I’ll try it again tomorrow and I hope it’ll be better. But as to the recipe as he wrote it, just one star.
This is absolutely decadent! I somehow forgot to add the vodka. I know, but it turned out amazing.