Instant Salmon Gravlax

Thinly sliced salmon belly is quickly cured with salt and pepper, then garnished with sliced onions, capers, scallions, and a wedge of lime for a simple, elegant gravlax preparation.

Salmon Gravlax is something that Jacques often makes at home, especially if he can find the belly of the salmon, which is the fattiest part. You’ll learn how to slice the fish thinly, cure it briefly with salt and pepper, and garnish it with fresh herbs and aromatics.

Serves 1 | Active Time: 15 minutes | Total Time: 1 minute

Chef's Notes

In the video, Jacques cuts the onion, scallions, and basil just before sprinkling over the salmon.

For a party, Jacques would thinly slice all of the portions, setting the first one on a plate, top with plastic wrap, then alternating between the plastic wrap and the sliced fish, refrigerate until it is time to garnish and serve.

Preparing the salmon for gravlax

Thinly slice the salmon belly. Sprinkle 2 serving plates with salt and pepper. Arrange the thin slices of salmon on top and sprinkle with a bit more salt and pepper. At this point, the salmon should be refrigerated for at least 20 minutes or up to 1 hour.

Step 1: Preparing the salmon for gravlax

5 ounces salmon belly
Kosher salt
Freshly ground black pepper

Step 2: Garnishing the gravlax

1 tablespoon capers
2 tablespoons thinly sliced sweet onion, such as Vidalia
scallion/green onion greens
1 tablespoon chiffonade (rolled and thinly sliced) basil leaves
2 tablespoons extra virgin olive oil

When you are ready to serve, sprinkle the salmon with the capers, sliced onion, scallion greens, and basil leaves, and drizzle with olive oil.

Step 3: Serving

Lemon or lime wedges

Serve immediately with lemon or lime wedges.

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