Homemade Gravlax Revisited

After much ado, Umami Girl does justice to house-cured gravlax.

homemade gravlaxEarlier this year I wrote about our misadventures in homemade gravlax, which had all the potential in the world until a little tragic flaw called hubris made its way into the kitchen. A regular Salmon Hood, I vowed to avenge the wasted fish and discover the perfect curing method for wild salmon. Folks, I think I’ve done it.

Along with Martha’s parmesan straws and Marcella Hazan’s bagna cauda with bitter vegetables, we snacked on house-cured gravlax while the Thanksgiving turkey roasted. Having come to my senses in the months since February (as regards cured salmon, at any rate), I consulted The Culinary Institute of America’s Garde Manger: The Art and Craft of the Cold Kitchen. We prefer wild salmon to farmed salmon for many reasons. Because it is substantially leaner than farmed salmon, I used a relatively high ratio of sugar to salt and cured the salmon for a fairly short time to yield a soft and not overly dense result. This is the recipe I’ll wield forevermore. How’s that for vigilante justice?

Homemade Gravlax

Adapted from The Culinary Institute of America

-serves 10 as an hors d’oeuvre-

Ingredients
1 whole fillet of Wild Alaskan Salmon, skin on (1 1/2 to 2 pounds)*
1 ounce fresh lemon juice
3 ounces kosher salt
3 ounces sugar
1 Tablespoon black peppercorns, cracked
1 bunch fresh dill

* Salmon should have been previously flash-frozen, as most is at this time of year. This ensures that any parasites have been killed and is the same process used for sushi-grade fish. Have the fishmonger remove any pin-bones from the fillet.

Method
1. Line a rimmed sheet pan with parchment paper. Place the salmon, skin side down, on the parchment. Brush evenly with the lemon juice.

2. Combine the salt, sugar and cracked pepper in a medium bowl. Sprinkle the mixture over the salmon, covering completely. The layer of curing mixture should be a little thicker where the salmon is thicker and thinner where the fillet thins out toward the tail. Cover evenly with the dill.

3. Cover the salmon with another layer of parchment and then another sheet pan. Weight the top sheet pan with two 16-ounce cans. Refrigerate for 40-48 hours.

4. Scrape the dill and curing mixture from the salmon. Rinse well and pat dry. Slice very thinly to serve. The salmon can be refrigerated for up to 5 days before serving.

  • [...] PLEASE USE THE RECIPE AT MY MORE RECENT POST, HOMEMADE GRAVLAX REVISITED. ALTHOUGH THIS ONE MAKES FOR A BETTER STORY, THAT ONE MAKES FOR MUCH BETTER GRAVLAX. ENJOY! 1 side [...]ReplyCancel

  • ok, this is amazing, and you’re right, amazingly simple. Did you chop up the dill?ReplyCancel

  • Hi Diana, thanks! You know, I didn’t even bother to chop the dill. It’s easier to remove that way. You might discard the thick stems so they don’t leave imprints on the salmon, but other than that, keep it simple.ReplyCancel

  • Awesome work! Definitely hope to give this a shot over the holidays.

    Cheers,
    NickReplyCancel

  • I’ve been dying to try this, and really, I have no excuse, looks so simple. Wish I was at your Thanksgiving – gosh, I wouldn’t have had any room left for turkey!ReplyCancel

  • This looks fantastic. My mother cures an entire salmon for Christmas dinner every year, but I’ve never tried it myself. Maybe I should volunteer to take over Gravlax duties this year!ReplyCancel

  • [...] made some house-made gravlax (the Scandinavian version of lox, as far as I can tell, but then the Swedes in my family never made [...]ReplyCancel

  • Yamzam

    Umamigirl,

    I have been searching for a basic recipe for gravlax. Thank you for sharing yours.
    I tried this for Christmas dinner and everyone loved it. I tried this with a frozen sockeye salmon fillet and it was great!

    Thanks again.ReplyCancel

  • [...] you want to make your own lox, try this recipe from Umami Girl.  It’s so easy and really, there’s no reason not to.  The cost of buying it is [...]ReplyCancel

  • Nate

    Hi, I have a question about the freezing of the salmon. If you buy it fresh do you then freeze it and then take it out frozen and add the salt suger and other ingredients while its still frozen or do you let it dethaw first then add the ingredients? Could you email me your answer at nathaniel.furlong@jsc.edu thank you so much!ReplyCancel

  • [...] already shown you how to cure your own gravlax and promised you the recipe for a savory Swedish birthday or tea cake called Smörgåstårta, I [...]ReplyCancel

  • [...] made some house-made gravlax (the Scandinavian version of lox, as far as I can tell, but then the Swedes in my family never made [...]ReplyCancel

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