Comments on: Home-Cured Salmon (Gravlax)

By: DrJanetWilson

DrJanetWilson — Fri, 13 Apr 2012 12:16:23 +0000

“Using a sharp knife, I cut the salmon into thin slices. The verdict? Really tasty. The gravlax tasted just like traditional smoked salmon. I seriously can’t believe how easy it is to make!”

Wow nice. Yeah it seems pretty easy to make but looks yummy with the bread. I’ll try this tomorrow right after I get fish from the grocery. Will probably add some variation and add a few herbs (basil) along with the salt and sugar.

By: Peeps From Abroad » The Great Salmon Adventure: Part 3, Gravlax

Peeps From Abroad » The Great Salmon Adventure: Part 3, Gravlax — Sat, 30 Apr 2011 03:32:36 +0000

[...] prepping for this recipe, I did a bit of research online to see if there were any methods or tricks that would make this the best cure ever. But [...]

By: John

John — Wed, 22 Sep 2010 10:57:00 +0000

You can freeze the finished gravlax–which by the way this is not. There are different gravlax recipes around the net but you also use pepper–usually white–and lots of dill if you want the real thing that the Swedes do. My wife is Swedish and we make it the traditional way all the time. You also can add a liquour like vodka or aquavit to make it as well and it is important to have lots of weight on it and turn it at least once. You then make a mustard/dill sauce to put on it when serving it. You will find lots of recipes for that as well on the net. You can find the famouse New York Aquavit Restaurant’s recipe here for gravlax and other Swedish treats: http://www.aquavit.org/restaurant/default/recipes.asp

By: jeff

jeff — Mon, 29 Mar 2010 01:16:24 +0000

How long will the gravlax keep?

By: Scott

Scott — Mon, 21 Sep 2009 23:30:46 +0000

It can be fun to flavor the salmon with different spices while it cures. My favorite is black pepper and coriander (pastrami seasonings).

By: velva

velva — Tue, 25 Aug 2009 05:38:19 +0000

Want to try this cure but first would like to know how long can I keep cured salmon and how?

By: Sandra

Sandra — Sun, 26 Jul 2009 03:09:05 +0000

I have read that in order to eliminate the possibility of roundworm which can be harbored inthe salmon and is not killed by the curing process, the salmon should be frozen at -10 degrees for 7 days.

Do most people do this?

By: Gastronomer

Gastronomer — Wed, 01 Apr 2009 16:30:41 +0000

John - I eat lots of sashimi so I’m not too worried about uncooked salmon. If you’re relatively healthy, I’d take a chance. This stuff is good

By: john

john — Wed, 01 Apr 2009 13:44:23 +0000

Love this one. But how can we be positive that no harm will come from uncooked salmon? (If you think it can’t happen, google .)

By: Gastronomer

Gastronomer — Fri, 09 Jan 2009 06:38:50 +0000

Anna - Glad to hear that I make you LOL on occasion! About the gravlax, I don’t think it matters if the fillet was previously frozen. Just to make sure, I’d test a small section of fish to start. I didn’t add water to the Ziploc, the weight upon the fish caused it to release some liquid. Good luck and let me know how it goes!