December 15, 2021

Easy Holiday Gravlax with Captain Steve


  • 1.5-pound fillet of Wild Alaskan Sockeye Salmon
  • 1 cup of Kosher salt 
  • 1/4 cup of sugar
  • 1 cup of freshly chopped dill
  • 2 tablespoons of orange zest 
  • 1-2 tablespoons of freshly ground black pepper, to taste 
  • 1 baking sheet or pan with a lip
  • Saran or cling wrap
  • Refrigeratable weight (5 - 10lbs)



Note: This is a two-step process as fillet must cure overnight

1) Chop the dill and zest the orange
2) Mix together in a bowl with Kosher salt and sugar
3) Place thawed fillet on saran wrap and cover fish with the entire bowl mixture
4) Wrap two layers of saran wrap tightly around the fillet to seal, ensuring there is as much air pressed out as possible. Double check the spices are evenly dispersed within the seal.
5) Place wrapped fillet in a baking sheet with a lip in order to contain the liquid
6) Place weight on fillet in baking sheet
7) Store baking sheet with the weight on top in the fridge for 20-24 hours
8) Carefully unwrap the fillet (still within the pan) and lift one end of the fillet up to scrape off the salt and spices back into the pan using a knife. Dispose of saran and leftover salt.
9) Rinse the fillet in the sink and then pat dry with a paper towel
10) Starting with the tail end and a sharp knife, slice thin slices down to the skin (without cutting through the skin) until you have enough for your planned serving. Store remaining fillet whole in a ziploc bag or tupperware container until you're ready for more
11) Place atop crispy bread or crackers, or atop cream cheese on a bagel and enjoy!

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