Make brunch like an Iron Chef: Marc Forgione shows you how to cure your own salmon.
| Level: | Intermediate |
| Total: | 1 day 25 min |
| Prep: | 25 min |
| Inactive: | 1 day |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound center-cut wild king salmon fillet, skin removed
- 2 cups kosher salt
- 2 tablespoons chopped fresh dill
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cracked white peppercorns
- 1 cup packed light brown sugar
- 2 medium red onions, thinly sliced
- 1/2 cup fresh lime juice (from about 8 limes)
Instructions
- Remove the bones. Run the back of a chef’s knife along the surface of the salmon to help reveal any bones. Use tweezers to pull out the bones, dipping the tweezers in water so the bones slip off. Pat the salmon dry with paper towels and set aside.
- Make the cure. Mix the salt, dill, fennel seeds, coriander, peppercorns and brown sugar in a bowl.
- Prepare the onions. Toss the onions and lime juice in a medium nonreactive bowl.
- Cure the salmon. Spread half of the salt mixture on a large sheet of plastic wrap, then top with half of the onions. Place the salmon on top. Spread the remaining onions and salt mixture on the salmon, making sure to put a little extra around the sides so the fish is completely covered. Wrap the salmon tightly in the plastic wrap. Place in a baking dish to catch any liquid that might leak. Refrigerate 24 to 36 hours.
- Rinse and dry. Carefully remove the plastic wrap and discard it (there will be a lot of liquid). Reserve the onions to serve with the salmon. Rinse the salmon under cold water and pat dry.
- Slice the gravlax. Use a carving knife to cut the salmon in half lengthwise.
- Trim off any remaining dark flesh from the skin side of each piece. Slice on the bias as thinly as possible, wiping your knife with a cold damp towel between slices. To store, wrap the gravlax in plastic wrap and refrigerate up to 5 days.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 244 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 12 g |
| Cholesterol | 31 mg |
| Sodium | 300 mg |
| Serving Size | 1 of 8 servings |
| Calories | 244 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 12 g |
| Cholesterol | 31 mg |
| Sodium | 300 mg |
Reviews
I have used this recipe for years but I do more than rinse the fish. I use a mixture of water and liquid smoke (enough liquid to fill a gallon size ziploc type bag along with the fish) and put this in a 9×13 casserole dish and soak it for a day to leech out the salt & rehydrate the fish along with adding a smokey flavor. John W.
This recipe was fantastic. I made it for a Christmas brunch and it was a huge hit. I was impressed with how much flavor the cure infused into the salmon.
I wasn’t able to find white peppercorns so I used a peppercorn medley and the flavors were still great. I let the fish cure for 36 hours before rinsing and slicing. I would definitely make this recipe again. It is so much better than regular smoked salmon.
You rock Marc Forgione!! This recipe is awesome. So tasty and so easy! I had no idea I could make Gravlax at home but now I know it’s the only way to do it! Thanks!