Copper River Red Salmon, Blueberry Gravlax

Copper River Red Salmon, Blueberry Gravlax

By Diane Wiese


There are many ways to enjoy Copper River Salmon Blueberry Gravlax.
Always serve sliced thin and on the diagonal. The dark sweet blueberry outside,
pared with the slightly salty inside goes well in any traditional recipe that uses
Gravlax, properly refrigerated, will last two weeks.




- 1 Fillet Copper River Red Salmon, skin & pin bones removed
- 3/4 cup sea salt or plain kosher non-iodized salt.
- 3/4 cup sugar
- 1 1/2 teaspoons Wrights Liquid Smoke
- 2 cups wild Alaska blueberries, fresh or frozen & thawed.
- 1 bunch of cilantro




- In a food processor fitted with a blade, process the curing mixture with a few pulses.
- In a 9x13 pan lay in a generous amount of heavy duty 18” wide foil.
- Pour in 1/2 the curing mixture.
- Place the skinless, boneless Copper River sockeye salmon on top of the curing mixture making sure the bottom of the fillet is covered with cure.
- Top with the remaining cure making sure to
cover the entire fish. Fold up the sides of the foil to cradle the fish, and again make sure the fish is completely covered with cure. Cover the top of the fish with cling wrap and weight it down with a couple foil covered bricks (or anything you can find to weight down the fish).
- Place the pan in the refrigerator for 24- 36 hours, turning the fish every 8-12 hours.
- When the fish is cured it will be firm. Remove it from the pan and wipe off any cure & give it a light rinse with a bit ice cold water.
- Slice the Gravlax on the diagonal in thin slices and enjoy!



Click here to visit our member site