Dad’s Scotch Gravlax

1. Combine Cure Ingredients

Create the cure mixture by combining the kosher salt, chopped fresh dill, light brown sugar, grapefruit zest, and Aleppo pepper in a bowl. Mix well until the texture resembles wet sand, ensuring the flavors are evenly distributed.

2. Prepare the Salmon

Place your salmon fillet on a cutting board. Pour the smoky Scotch whiskey over the salmon, letting it enhance the fish's flavor with its distinct aroma. Gently rub the cure mixture all over the salmon, coating it thoroughly.

3. Wrap and Cure

Wrap the coated salmon tightly in plastic wrap, then poke a few holes in the wrap with a fork. Place the wrapped salmon on a wire rack set over a rimmed baking sheet to catch any drips. Weigh it down with a plate or another baking sheet topped with heavy cans or a skillet. Refrigerate for 3 to 5 days.

4. Check and Unwrap

After 3 days, unwrap the salmon and check the texture. Taste a small piece to see if it's cured to your liking. If it's not ready, rewrap and let it rest for the full 5 days.

5. Serve

Once the gravlax reaches the desired flavor, use a sharp knife to slice it thinly. Wrap any leftovers tightly in fresh plastic wrap and refrigerate for up to a week.