Food & Wine’s Kay Chun loves using caraway, dill and tart, tangy cranberries to add color and vibrant flavor to her irresistible cured salmon. Slideshow: More Easy Salmon Recipes 

Kay Chun
December 2016

Gallery

Credit: © John Kernick

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix the cranberries with the dill, salt, brown sugar and caraway seeds. Place the salmon skin side down in a glass or ceramic dish lined with a large sheet of plastic wrap. Spread the cranberry mixture over the top and sides of the salmon and wrap tightly in the plastic. Top with a plate and a few heavy cans to weigh it down. Refrigerate, turning the wrapped fish once a day, until it feels firm in the center, 4 to 5 days. (If there is excess liquid, discard as necessary and rewrap the fish and cranberry topping.)

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Make Ahead

The gravlax can be wrapped tightly in plastic and refrigerated for 1 week.

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