Ukrainian Salted Salmon (Gravlox Similarity)

This Ukrainian salted salmon is often used in replacement for smoked salmon. Smoked salmon is so expensive! While this isn’t exactly the same flavor, it does taste really good in all dishes that include smoked salmon like these herbed cream cheese bites, or this arugula smoked salmon salad! It is also super simple to make and tastes great on bread.

Note: This needs a 3-4 day curing period. The longer you leave it cured, the saltier and less tender your Ukrainian salted salmon will be. This isn’t bad, but it is a preference. You cannot leave for less, because it will still be raw and needs to be fully cured. The thicker the salmon, the longer it needs to cure, try to keep it under 1-inch thickness.

Also, for this recipe make sure you have a good quality/fresh salmon! It doesn’t have to be fancy, but you also are not using heat to treat it. While salt does a good job, you want to make sure it will be safe to eat.

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Ukrainian Salted Salmon (Gravlox similarity)

This fish is often used in replacement of smoked fish. While this isn't exactly the same flavor, it does taste really good in all dishes that include smoked salmon.

Course Appetizer

Cuisine Eastern European, Ukrainian

Keyword appetizers, Eastern European food, salmon, ukrainian food

Prep Time 10 minutes minutes

Cure time 3 days days

Total Time 3 days days 10 minutes minutes

Servings 8

Equipment

• A container that is big enough for the salmon to lay flat and your weight to be put in it (I use a square 4×7 Pyrex container).
• A weight (I use 2 Progresso soup cans and rubber bands)
• Parchment paper

Ingredients

• 1 lb salmon (less than an inch thick)
• 1 tbsp salt
• 1 tbsp sugar

Instructions

• Find a container where the salmon fits flat and one that you can put your weight in. I used a pyrex glass 4 by 7 container. Also, find the weight you will be using. I have used cans, jars, tightly pressed shot glasses. Anything that will apply even pressure onto the fish will work.
• Rinse and pat the fish dry.
• Mix the sugar and salt and put in a flat dish. Dip the salmon on all sides into the salt sugar mix. Make sure the salmon is covered in salt and sugar on all sides.
• Place in the container and cover with parchment paper. Add the weight on top and apply pressure to the weight. You can do this with the lid, or with rubber bands.
• Put into the refrigerator for 3-4.
• Once done with curing, drain off the water. The salt and weight forces water out of the fish and that is normal.
• Rinse the salt and sugar off the fish and pat dry again. Also, wash out the container if you will be returning it.
• Cut into thin slices and serve with your favorite dishes.

Notes

This needs a 3-4 day curing period. The longer you leave it cured, the saltier and less tender your salmon will be. This isn’t bad, but it is a preference. You cannot leave for less, because it will still be raw and needs to be fully cured. The thicker the salmon, the longer it needs to cure, try to keep it under 1-inch thickness.

Also, for this recipe make sure you have a good quality/fresh salmon! It doesn’t have to be fancy, but you also are not using heat to treat it. While salt does a good job, you want to make sure it will be safe to eat.