cold-smoked salmon gravlax
1 Cup kosher salt
1 Cup sugar
1 Tablespoon freshly ground black pepper
2 Pound Sushi-Grad Salmon Fillet, Skin-on, Pin Bones Removed
2 Bunch Dill Weed, fresh
As Needed capers, drained
As Needed red onion, sliced
As Needed cream cheese
As Needed lemons
In a bowl stir together the salt, sugar and black pepper until thoroughly combined. On a work surface, turn salmon skin side up and sprinkle about half of salt mixture all over and rub in.
Arrange half the dill on the bottom of a baking dish large enough to hold the salmon. Set salmon skin side down on bed of dill.
Rub remaining salt mixture all over top and sides of salmon, then top with remaining dill. Cover with plastic, then top with a weight on a smaller baking dish or a plate with cans of beans on top, then place in refrigerator and allow to cure for 2 days.
Remove salmon from refrigerator, rinse under cold water and pat dry with paper towels. Allow to sit at room temperature on the counter for 1 hour
When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Pellet Tube if available. Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice. Place onto grill and smoke for 30 minutes.
Remove from grill and slice thin. Serve with capers, red onion, dill, cream cheese, and lemon. Enjoy!