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Chef Rachel’s Cured Salmon

My husband is Swedish, and cured salmon—gravlax—is a staple at every Swedish holiday. I love that it can be made ahead, customized with different herbs, spices, or spirits, and enjoyed in so many ways! I always make enough for Christmas so we can enjoy it again on New Year’s Eve.

  • Prep time: 10 minutes

  • Total time: 48 hours 30 minutes

  • Servings:   8

Ingredients

  • 16 oz./1 lb.
  • 1 filet salmon (skin on)      
  • 1 part/ 2 cups kosher salt
  • .5 part/ ¼ cup sugar
  • .5 part/ ¼ cup gin or sauvignon blanc
  • .5 part/ ¼ cup chopped cilantro
  • .5 part/ ¼ cup coriander seeds
  • .25 part/ 1 tablespoon each equal parts (⅛ each) pink peppercorn seeds + juniper berries (dried)

Suggested Wine Pairing


92points
2022 TRILATERAL

2022 TRILATERAL

$55


Retail

$44


Wine Society

Method

Step 1: In a small bowl, combine the salt, sugar, Sauvignon Blanc, cilantro, and spices.

 

Step 2: On a work surface, lay a sheet of plastic wrap large enough to extend beyond the length of the salmon. Spread ⅓ of the curing mixture in the center of the wrap to serve as a bed for the salmon. Place the salmon skin-side down.

 

Step 3: Pour the remaining curing mixture over the salmon. Fold the plastic wrap over the salmon and seal. Place in a ceramic vessel (in case any liquid from the mixture seeps out of the plastic)

 

Step 4: Refrigerate the salmon for 24 hours.

 

Step 5: Flip the salmon over after 24 hours. After another 24 hours, remove from the cure, unwrap, and rinse the cure.

 

Step 6: Using a sharp knife and a damp kitchen towel nearby, gently and thinly slice the salmon. After each slice, clean the blade of the knife to ensure a clean cut each time. 


Chef’s note: Cured salmon can be enjoyed in several ways:

  • Over potato galette or hash browns, with crème fraîche, chives, red onion
  • Bagel with cream cheese
  • Use the trim or any small pieces and mix into or top deviled eggs for a fancy flare
  • Thin crackers, crème fraîche and thinly sliced red onion
  • Over scrambled eggs at breakfast
  • Top avocado toast
  • Cucumber rounds topped with cream cheese, salmon, dill, and a caper, as an hors d’oeuvre
  • Dress mixed greens, frisée with light vinaigrette, chives, poached egg, and salmon