Blueberry Cured Sockeye Gravlax



By Diane Wiese

There are several 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 go well in any traditional recipe that uses Gravlax. 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 tsp. Wrights Liquid Smoke 

 2 Cups Wild Alaska Blueberries, Fresh or frozen & thawed. - 1 Bunch of Cilantro


1. In a food processor fitted with a blade, process the curing mix with a few 


2. Using a 9x13 pan lay in a generous amount of heavy duty 18" wide foil. 

3. Pour in 1/2 the curing mixture. 

4. Lay the skinless, boneless Copper River Red Salmon on top of the cure making sure the bottom of the fillet is covered with cure. 

5. Top with the remaining cure. Spread the cure all over the fish making sure to cover all the flesh. Fold up the sides of the foil to cradle the fish, & again make sure the fish is completely covered with cure. Cover the top of the fish with Saran Wrap and weight it down with a couple foil covered bricks (or anything you can find to weight down the fish). 

6. Place the pan in the refrigerator for 24- 36 hours, turning the fish every 8-12 hours. 

7. When the fish is cured it will be stiff. Remove from pan and wipe off any cure & give it a light rinse with a bit ice cold water. 

8. Slice the Gravlax on the diagonal in thin slices and enjoy!


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