© John Kernick
Active Time
20 MIN
Total Time
20 MIN
Serves : 8

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

How to Make It


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.)

Make Ahead

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

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