Cured salmon has a salty, distilled salmon flavor and silky texture.The process of curing salmon starts with a mixture of salt, sugar, spices and sometimes alcohol.The salmon is wrapped in plastic and put in a refrigerator for three days.When you wash off the cure, the salmon is ready to be thinly sliced and used as a topping for bagels or a salad.
Step 1: You can choose a fat, fresh filet.
The salmon's freshness and fat content will stand out after the curing process.The fresher the salmon, the better it will taste.Check the salmon's label.Look for salmon that was not frozen.It's easier to find this when salmon is in season.After curing, frozen salmon won't taste as good.You can get a two-pound salmon filet with the skin still attached.The flesh should be firm and bright.The skin should be shiny and bright.If possible, buy the salmon the same day you plan to cure it.When you're ready to use it, store it in the refrigerator.
Step 2: You can choose your alcohol.
Rub alcohol over the fish before coating it with a cure.When it comes to the lox you'd get in a deli for your bagel, using alcohol is not traditional, but it can add a lot of depth during the curing process.If you want to use alcohol, you only need a small amount, enough to rub over the entire filet before you cure it.
Step 3: Put together a cure.
Salt is the most basic ingredient of a salmon cure.Salt changes the taste and texture of the fish and acts as a natural preservative.Extra flavor may be provided by adding sugar, spices and fruit.Start with a basic cure the first time you cure salmon, then consider adding your favorite spices and alcohol for a different flair the next time around.1/3 cup kosher salt is not table salt, which can negatively affect the flavor, so use the following ratio of ingredients for one piece of salmon.
Step 4: The salmon needs to be washed and dried.
When you're ready to cure the salmon, remove it from the refrigerator and rinse it in cool water, then dry it with paper towels.
Step 5: There are sheets of plastic wrap around the salmon.
As the salmon cures, it will need to be wrapped in plastic.Place the sheets of plastic wrap on the baking sheet.The salmon skin should be placed in the center of the plastic.
Step 6: The salmon needs to be checked for pin bones.
You can feel the tiny pin bones by pressing into the flesh of the filet.They are located near the center of the filet.Since they'll interfere when it comes time to slice it up, it's important to remove these before curing the salmon.Take care not to damage the filet as you pry the bone from the flesh.When you're done, discard the bones.
Step 7: The salmon filet needs to be dressed.
The curing process begins when the alcohol and cure mixture is applied to the salmon.The filet should be covered on both sides.You can always rinse off the excess flavoring if you use too much.Rub alcohol on the salmon.You can use alcohol to cover the salmon on both sides.It's not necessary to rub it in with pressure; just smooth it over.The cure should be applied.The cure mix should be spread over the entire filet.Put more on the other side.
Step 8: The salmon should be wrapped tightly.
Wrap the salmon tightly with no air holes and lift the sides of the plastic wrap.To make sure the wrapping is secure, you may want to get another piece of plastic wrap.
Step 9: The salmon needs to be weighed.
Place a second baking sheet over the first one.It should be sitting on top of the salmon.You can find another pan or dish if you don't have a perfect sheet.Put a bowl, a brick, or canned goods on top of the contraption.The right conditions will be created for the cure to work.
Step 10: The salmon needs to be refrigerated for 72 hours.
Wait while the salmon cures before doing anything to it.Some recipes specify curing for two, but most chefs recommend three days of refrigeration.If you like salmon that's less salty, go for two instead of three.
Step 11: Remove thewrap and rinse the fish.
Remove the plastic wrap from the fridge.The salt and other cure ingredients should be washed away after rinsing the fish.The fish will taste salty if you skip this step.
Step 12: The salmon needs to be sliced.
Rather than slicing it vertically as you would a steak, use a very sharp knife to cut thin horizontal slices from along the top of the salmon.Thin slices of Gravlax have a stronger flavor.The salmon is ready to eat.Try the salmon for flavor.Give it an extra rinse if you find it too salty.The classic way to serve gravlax is with a fresh bagel, cream cheese, sliced red onion and capers.It is a great topping for salads, pizzas, crostini, pasta and more.