Gravlax – A small batch

August 17, 2013 at 1:36 pm 1 comment


The DIY process to cure salmon really got me curious as to whether it could actually be done in the home kitchen successfully, and in the end actually be good. I based my process on a recipe I found on You can find very detailed instructions there.

I wanted the smoked flavor that you get with Nova lox, but smoked salt, as called for in the original recipe, is quite pricy. So, I used kosher salt and more than a few dashes of bottled smoke, which can be found at a well-stocked supermarket.

1 pound fresh salmon, skin on, divided into two pieces
1/4 cup brown sugar
3 tablespoons kosher salt
1 tablespoon fresh cracked black pepper
1/2 teaspoon liquid smoke

Check for pin bones by running your fingertips along the flesh of the fish. Remove any with tweezers or needle nose pliers.

Combine salt cure ingredients

salmon 4

Place the fish skin side down on a large piece of plastic wrap,
sprinkle the fish with salt mixture, making sure all surfaces are well covered

Cover one piece of fish with the other, flesh sides together
wrap the fish well, but not tightly, using the plastic wrap already used

Place wrapped fish into a glass container, slightly elevated. Really, use glass, or your plastic bowl will forever be your Gravlax making bowl. You’ll never get the stink out. Use a smaller plate, balled up plastic wrap or foil to elevate the fish from the bottom.

Constant pressure needs to be applied; I use pie weights sealed in a sandwich bag.

Cover bowl with an additional piece of plastic wrap to keep the orders contained while curing.

The fish can cure in the fridge for 2 to 5 days
each day remove the plate, drain away the leached liquid, flip the plastic wrapped fish, and replace the plate (If you find yourself forgetting this part, don’t worry. This is why you want to elevate the fish.)

At the end of the curing process, remove the fish from the plastic wrap and rinse VERY well.

Slice thinly using a sharp knife against the grain and serve as desired.


Entry filed under: For One or Two, Low Carb, Main Course, Sides & Salads. Tags: , , .

Bao Char Siu Bao – A small batch

1 Comment Add your own

  • 1. KK  |  August 18, 2013 at 2:26 pm

    This one of my very favorite foods and never thought of trying to ‘make’ it myself. Thanks for the recipe!!!!


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