Wednesday, September 1, 2010

Gravlax (cured salmon but not smoked)

Here's a simple way to make your own gravlax and not have to pay the high prices.

1 side of salmon 2.5 lbs(skin on is best)
4 oz. Kosher Salt
2 oz. Sugar
1 tsp Crushed WHITE peppercorns
1 tsp Crushed Coriander seeds
Olive Oil

Score the skin with your knife
Spread the Curing Mix on the flesh side of the fish, remember to have put more on the thicker parts so it will cure evenly.
Cure in your fridge for 36 hrs.
Wash off the cure mix
Let dry overnight
Marinade in the oil and dill for 2 days in your fridge before slicing.

Now I know finding a whole side of salmon can be hard. This method will work for smaller fillets of salmon as well, just make a little less of the curing mix and your good to go. And please, make sure the fish is fresh, I will not be held responsible for someone trying this on a frozen fillet and having it suck.

Good Eating


  1. lol very informative

  2. i always wondered, what's the difference between kosher salt and regular salt?

  3. Good question marko. When you say regular salt I will take that as iodized salt. Iodized salt is ground finer and they have added iodine (helps keep you from getting a goiter) and some other chemicals that will help it not to clump up due to humidity. Kosher salt is pure sodium chloride and most chefs like to use it because it is not ground as fine. So when you "pinch" kosher salt there is a feel to it you get used to.

  4. This sounds delicious, I'll be sure to keep an eye out for more

  5. hey i absolutely love your header banner~ so delic

  6. yum. This sounds pretty good, I'll have to try it out sometime. :)

  7. Im printing out a recipe as I type this lol

  8. Thanks for the trick, I will try it very soon.


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