I make a very similar recipe only use raw sugar, fresh or frozen fresh dill and smoked salt. I've never used pepper though and never had luck using anything but fresh salmon, frozen is too watery. You might want to note that it works best if you pick a piece that is equal thickness so that the press is even across the piece. I use 2 nesting glass baking dishes with the smaller one as the press weight and cure in the refrigerator. Also make sure the salmon is fresh, boneless and not mushy in the center. I prefer it already skinned, but skinned work ok, just takes a bit longer to cure. Thank you for your nice video, it is nice to see others doing this, my family loves it!
Hello. Love your recipe and have 2 questions. 1 . I'm hesitant with the 50/50 mixture of the salt and sugar. Afraid it might be too sweet. 2. I cant find sashimi grade sushi can I use other quality.. should I freeze first for 1 day? Thank you Raymond
The best recipe so far. The one I made followed this recipe with the 36 hour cure time but then I took it up a notch by cold smoking it for 30 minutes and came out just splendid. Had it with bagels, cream cheese, capers and lettuce. And also without carbs, just the salmon, topped with olive oil, sprinkled with fresh lemon juice. Heaven!! Can’t thank you enough Nagi. You’re a genius!!
two questions: 1) do you wash the raw fish first and apply the cure ingredients to the damp fish? (2) do you not wash the cure ingredients off the fish when it's finished curing in the fridge? ONly scrape?
Hello Nagi tqsm for sharing your recipe. Did the 36hrs for medium cured n it turned out v nice. I reduce some salt n it works for me. Enjoyed it w sourdough crackers n fresh dill. 😋
Wow another gravlax recipe ! I just love the texture of gravlax I must start making my own . Now that I see how easy it is thanks to you. It’s curious that many times cold smoked salmon gets the flavor or texture “wrong” - either too tough or too smoky or too salty . Or even they can have areas where the color is a bit brownish . My personal favorite is the Nova - or any other from Scotland or Norway which is comparable - not too salty. Those tend to be the most expensive brands. However, with Gravlax, it seems that the technique yields better results generally than smoking. Less complicated maybe. For example In Finland, I really noticed this. One supermarket brand had 2 available varieties: Cold smoked & Gravlax . The gravlax was smooth textured & even colored and mild flavored . The smoked was the opposite. Had all the flaws. Even if you try the IKEA salmons, the gravlax tastes like it’s higher quality than their cold smoked.
I make a very similar recipe only use raw sugar, fresh or frozen fresh dill and smoked salt. I've never used pepper though and never had luck using anything but fresh salmon, frozen is too watery. You might want to note that it works best if you pick a piece that is equal thickness so that the press is even across the piece. I use 2 nesting glass baking dishes with the smaller one as the press weight and cure in the refrigerator. Also make sure the salmon is fresh, boneless and not mushy in the center. I prefer it already skinned, but skinned work ok, just takes a bit longer to cure.
Thank you for your nice video, it is nice to see others doing this, my family loves it!
Best recipe! Salmon was delicious! Thank you for sharing how to do this.
HI there, very simple to make and delicious taste, thank you
Thank you!... will definitely try!
Do you desalinize in cold ice water after the brine? Or do you just rinse? Thanks
Great video - will be making this today. Do you rinse it well in water after curing?
Do you do anything with the skin so that it is not wasted?
I air fry mine until it’s crispy and eat it lol
You can make an amazing face mask from it
Hat
Hello. Love your recipe and have 2 questions. 1 . I'm hesitant with the 50/50 mixture of the salt and sugar. Afraid it might be too sweet. 2. I cant find sashimi grade sushi can I use other quality.. should I freeze first for 1 day? Thank you
Raymond
Can you dry age after curing ?
bad recipe !! no weights of cure mix given.
Short. Sweet. To the point! 😉
The best recipe so far. The one I made followed this recipe with the 36 hour cure time but then I took it up a notch by cold smoking it for 30 minutes and came out just splendid. Had it with bagels, cream cheese, capers and lettuce. And also without carbs, just the salmon, topped with olive oil, sprinkled with fresh lemon juice. Heaven!!
Can’t thank you enough Nagi. You’re a genius!!
I'm drooling! I'm drooling! I have to make this today.
two questions: 1) do you wash the raw fish first and apply the cure ingredients to the damp fish? (2) do you not wash the cure ingredients off the fish when it's finished curing in the fridge? ONly scrape?
Hello Nagi tqsm for sharing your recipe. Did the 36hrs for medium cured n it turned out v nice. I reduce some salt n it works for me. Enjoyed it w sourdough crackers n fresh dill. 😋
Wow another gravlax recipe ! I just love the texture of gravlax I must start making my own . Now that I see how easy it is thanks to you.
It’s curious that many times cold smoked salmon gets the flavor or texture “wrong” - either too tough or too smoky or too salty . Or even they can have areas where the color is a bit brownish . My personal favorite is the Nova - or any other from Scotland or Norway which is comparable - not too salty. Those tend to be the most expensive brands. However, with Gravlax, it seems that the technique yields better results generally than smoking. Less complicated maybe. For example In Finland, I really noticed this. One supermarket brand had 2 available varieties: Cold smoked & Gravlax . The gravlax was smooth textured & even colored and mild flavored . The smoked was the opposite. Had all the flaws. Even if you try the IKEA salmons, the gravlax tastes like it’s higher quality than their cold smoked.