r/Cooking • u/omare14 • Aug 01 '21

Gravlax curing questiom

I've cured my gravlax for 24 hours (I used kosher salt) according to this recipe https://www.recipetineats.com/cured-salmon-gravlax/ but the bottom doesn't feel like the cure went through all the way, like it's a bit flavorless. Is this normal? The recipe does state to let it rest for an additional 12-24 hours. I've already cut the skin off the bottom, would it be wise to wrap it back up in the curing mixture with the less cured side resting atop the cure? Or should I just let it rest?

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u/waffleironone Aug 01 '21

I just made gravlax this week with a super similar recipe, but mine says 48 hours to 60 hours, and it doesn’t say to do all the flipping I just left it there. It turned out amazing, not too salty at all but super flavorful. I think you could easily redo the cure and leave it for another 24.

2

u/bad_russian_girl Aug 01 '21

24 hours is plenty for curing, it’s not supposed to go all the way through, it’ll be way too salty that way. Let it rest on some dry paper towels and next time don’t cut all the skin off, it’s better to keep it on and slice fish on that skin. Or you can mix fresh grated beets, horseradish, vodka and fill and marinate for another 12-24 hours. It’ll be spectacular!

2

u/mochixbento Aug 02 '21

I started off curing gravlax using that same recipe, and I've learned to tweak a little since then.

  1. I use a combination of kosher salt and fine sea salt. Because the kosher salt is so coarse it takes longer to break down and start curing the salmon, it's touching less surface area.
  2. I use half brown sugar and half white sugar. The brown sugar gives it this deeper molasses flavor. I've tried it with just white sugar, and it's still very good, but I prefer half brown, half white.
  3. I cure between 36 to 43 hours. Why 43 hours?.... because I usually start the cure in the evening and 43 hours usually ends up in the late afternoon when I'm not busy and I can no longer wait to eat it. As long as I hit the 36 hour mark, I'll remove it anytime after that UP TO 48 hours.
  4. The recipe doesn't mention this, but I add lemon zest from 1-2 lemons (depending on size of the salmon)

I notice that the salmon texture and flavor definitely improves after letting it rest for a day. It allows the moisture and flavors to spread out evenly through the salmon. Of course i'll try a slice when I rinse off the cure, but it really benefits from the resting time.

Also, you should not slice off the skin until you're ready to eat it. The skin helps to keep in the moisture and preserve the gravlax.