Cured salmon gravlax is simple and easy to make at home with Rodelle’s Turkey Brine seasoning! The wonderful cranberry, vanilla bean, apple, garlic, rosemary, thyme, and spices are the perfect complement for wild-caught salmon and do not have to be limited to turkey. The salmon is cured to medium firmness at around 36 hours cure time. Thinly sliced gravlax is perfect on top of avocado toast or toast spread with rich cream cheese. Gravlax would be lovely on a holiday-themed charcuterie board as well!
- 2160 mins
- 6 servings
- 1 # wild-caught sashimi-grade salmon (453.6 g)
- 8 oz Rodelle Turkey Brine Seasoning (226.8 oz)
- Lay a wide piece of plastic wrap onto a work surface. Sprinkle half of Rodelle’s Turkey Brine Seasoning in the middle of the plastic wrap.
- Place the salmon skin down onto the brine seasoning. Sprinkle the remaining brine seasoning on top.
- Tightly wrap the salmon in the plastic wrap and place the fish at the bottom of a casserole dish that is large enough to fit a small cutting board or sheet tray on top.
- Top the cutting board or sheet tray with cans for weights to press the salmon down.
- After 12 hours, flip the plastic-wrapped salmon. Repeat this process two more times for a total of 36 hours.
- You can use any size salmon you would like if you remember this ratio: the weight of the salmon x 50% = the amount of Rodelle Turkey Brine Seasoning needed to cure.