The Great Gravlax Experiment: Fuggedabouit Method

The easiest method with really yummy results. This method has no aromatics except for juniper berries, no alcohol or need to flip at a certain time. This is by far the easiest way to make gravlax, you fuggedabouit and there it is, beautiful, almost silky with minimal effort. Enjoy!

  • 1/2 pound salmon filet with skin on
  • 1 cup kosher salt
  • 10 juniper berries, crushed

Divide the salt and juniper berries add the filet and cover with the rest of the salt and juniper berries. Cover with plastic wrap, about 3 layers. Top with either cardboard or a brown bag and top with a weight. I used a paver stone and a nice big rock. Fuggedabouit and allow to sit for a minimum of 2 days.

DSC05165Uncover and rinse off the salt, pat dry and cut into thin slices. Serve with thinly sliced bread, dried overnight, whipped cream cheese and capers.

DSC05206*The updated no-measure fuggedabouit method: I took a small non reactive pan to fit the piece of salmon and poured some salt on the bottom of it, along with a generous amount of juniper berries. I placed the salmon skin side up and covered it with more salt, ensuring that the sides are buried in salt. Cover with a few layers of plastic wrap, top with a paper bag and add your weights and wait it out. I waited a week with great results, although 2 days should do the trick. (Always use a little extra caution when eating raw fish.)

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