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Recipe by Diane Wiese, F/V Martin Is, @copper_river_coastal

Bring a taste of Alaska’s summer bounty to your table with this Blueberry Salmon Gravlax. Fresh or thawed wild blueberries add a burst of color and subtle sweetness to the classic Scandinavian cure, pairing beautifully with the rich, buttery texture of wild Copper River salmon. Infused with a hint of smokiness and brightened by fresh cilantro, this no-cook dish is as stunning to look at as it is delicious to eat. Perfect for brunch boards, elegant appetizers, or a unique twist on your favorite bagel spread—this is gravlax with a wild, vibrant twist.

Blueberry Salmon Gravlax

Ingredients

Curing Mixture

  • 3/4 cup sea salt or other non-iodized salt

  • 3/4 cup sugar 

  • 1 1/2 tsp Liquid Smoke 

  • 2 cups blueberries, fresh or frozen & thawed

  • 1 bunch of cilantro

Instructions

  • In a food processor, process all the curing ingredients with a few pulses

  • Pour 1/2 of the curing mixture in a 9"x13" pan

  • Lay the skinless salmon fillet on top of the cure making sure the bottom of the fillet is covered with cure mixture

  • Top the salmon with the remaining cure and spread evenly to completely cover the fish

  • Cover the top of the salmon with plastic wrap and weigh it down with a couple of foil covered bricks, canned food or other weight

  • 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 to the touch

  • Remove from pan, wipe off extra cure and rinse with cold water

  • Thinly slice gravlax diagonally and enjoy!

You can also make smaller amounts of the gravlax with our 6 oz sockeye portions!

Let us know if you try this recipe! Tag us on socials @alaskafreshseafood and earn points in our Loyalty Rewards Program that'll give you coupons towards your next online order!

Visit our online store to learn more about the variety of fish Alaska has to offer, such as Copper River King Salmon, Wild Alaskan Halibut, Wild Alaskan Black Cod (Sablefish), and more.
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