How to Make Summit Gravlax

by The Broadmoor

For this recipe choose one of the following: King Salmon, Sockeye, Silver Salmon, Steelhead (This is what we use at Summit)

Supplies

  • 1.50 Pounds center-cut salmon
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon coriander seeds
  • ½ Tablespoons white peppercorns
  • ½ Cups sugar
  • 1 Cup course sea salt
  • 4 Ounces fresh dill
  • 2 cookie sheets
  • 1 dumbell or heavy can
  • Instructions

    Step 1

    Toast the Spices

    Step 2

    Place the dill and the spices on the salmon.

    Step 3

    Wrap tightly in plastic then place another cookie sheet onto the salmon and weigh it down with some cans. Then place in fridge for at least 2 days.

    Step 4

    After 2 days scrape off spice mix, and the gravlax is ready to serve.