How to Cure Salmon (5 Steps)

Cured salmon, also known as gravlax, takes approximately 24 to 72 hours to fully cure depending on personal preference. The longer salmon cures, the firmer it becomes. The most essential step is to select the right piece of fish - pick a fillet of salmon that's as fresh as possible. Necessary ingredients include salt, sugar, dill and alcohol, but many chefs add flavor by mixing parsley, juniper berries, lemon or lime zest, and various seeds.

Things You'll Need

  • 2 to pound salmon fillet with skin on, scales and pin bones removed
  • 2 cups salt
  • 2 cups brown sugar
  • 2 tbsp. white peppercorns
  • 1 tbsp. coriander seeds
  • 1 tbsp. caraway seeds
  • One1 lemon
  • 2-3 tbsp. vodka, aquavit or gin
  • Fresh dill and Italian parsley
  • Two baking dishes
  • Two mixing bowls
  • Zester or vegetable peeler

Instructions

  1. Lightly crush seeds and peppercorns, then mix with salt and sugar in a medium bowl. Rub approximately half of this mixture onto both sides of the salmon, and splash with alcohol.

  2. Zest the lemon using a zester or vegetable peeler. Lemon zest is the colorful outer layer of the citrus peel, not the white pith underneath. Mix with dill and parsley in a separate bowl. Place half of this mixture in the bottom of a baking dish, and spread about half of the remaining sugar, salt and peppercorn mixture on top.

  3. Place the salmon in the dish on top of the herbs and spices. Top the salmon with the remainder of the two mixtures. Place 3 to 5 pounds of weight into the other baking dish or pan - soup cans work well - and place evenly onto the salmon, then refrigerate.

  4. Remove the dish from the refrigerator after 12 hours and drain off any liquid. Scrape off the herbs and spices on top of the salmon and flip over. Replace the herbs and spices over the top. Replace the weights, and store in the refrigerator for an additional 12 hours. Repeat every 12 hours until fully cured - salmon should be firm to the touch at the thickest part.

  5. Remove salmon from the pan, rinse under cold water and pat dry.

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