At a glance
You're making gravad lax, a Scandinavian cured salmon that comes together with minimal hands-on work but requires patience—the fish needs two days in the fridge with a salt and sugar cure, so plan ahead. Once cured, you'll slice it thin and serve it with a quick mustard sauce and your favorite accompaniments for a truly impressive result.
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Prepare the seasoning
Mix the coarse sea salt and sugar together. Add the pepper and roughly chopped dill. Spread half of this mixture over a deep plate. Lay the salmon on top, skin-side down, and press it firmly into the mixture.
For this step
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Coat the salmon
Cover the salmon with the remaining mixture, pressing it down firmly as well. The fish should be completely covered by the salt and sugar crust.
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Leave to cure in the fridge
Cover the plate tightly with cling film and place it in the fridge for 48 hours. Turn the salmon over about four times during this period. If you leave it curing for a day or two longer, that's fine too — just make sure it stays refrigerated the whole time.
