Try This at Home: How to Make Gravlax

Make brunch like an Iron Chef: Marc Forgione shows you how to cure your own salmon.

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Gravlax is salmon that's cured in salt, sugar and dill and is not smoked. It's different from the lox sold today, which is often cold-smoked.

"Gravlax is so easy to make … I like to drape slices over warm scrambled eggs," says Mark.

Remove the bones: Run the back of a chef's knife along the surface of the salmon to help reveal any bones. 

Use tweezers to pull out the bones, dipping them in water as you go so the bones slip off. Pat the salmon dry with paper towels and set aside.

Make the cure: Mix the salt, dill, fennel seeds, coriander, peppercorns and brown sugar in a bowl.

Prepare the onions: Toss the onions and lime juice in a medium nonreactive bowl.

Cure the salmon: Spread half of the salt mixture on a large sheet of plastic wrap, then top with half of the onions. Place the salmon on top.

Spread the remaining onions and salt mixture on the salmon, making sure to put a little extra around the sides so the fish is completely covered.

 

Wrap the salmon tightly in the plastic wrap. Place in a baking dish to catch any liquid that might leak out. Refrigerate 24 to 36 hours.

Rinse and dry: Carefully remove the plastic wrap and discard it (there will be a lot of liquid). Reserve the onions to serve with the salmon. 

 

Rinse the salmon under cold water and pat dry.

Slice the gravlax: Use a carving knife to cut the salmon in half lengthwise.

Trim off any remaining dark flesh from the side where the skin was of each piece.

Slice on the bias as thinly as possible, wiping your knife with a cold, damp towel between slices. 

To store, wrap the gravlax in plastic wrap and refrigerate up to 5 days.

Get the Recipe: Gravlax

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