By Susanne Merrett
In Nova Scotia we are blessed with an abundance of salmon and this super easy recipe is sure to become a household favourite! Once cured, the salmon will keep for 5 to 7 days in the fridge. Serve it on cream cheese on a toasted bagel, with eggs benny, or just on its own.
Curing works well with any oily fish, such as trout or mackerel. Traditional gravlax recipes call for vodka and dill, but feel free to experiment with other herbs or seasonings.
This recipe was adapted from the Bon AppetitCitrus-Cured Salmon recipe, which is meant to cure the salmon in just 24 hours. To cure your salmon this quickly, simply double the amounts of salt and sugar in the Ingredients list.
Ingredients
- 1/2 cup kosher or Himalayan salt
- 4 tablespoons granulated sugar
- 2 tablespoons (packed) light brown sugar
- 1 teaspoon black or white peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- ½ teaspoon crushed red pepper flakes
- 1 pound skin-on, boneless salmon fillet*
- finely grated zest from one lemon
- finely grated zest from one lime
- finely grated zest from one orange
Method
1.Lightly toast the peppercorns, coriander seeds, and fennel seeds, then crush slightly to release their flavours.
2.Combine salt, granulated sugar, brown sugar, in a medium bowl. Spread half of this curing mix in the center of a glass (or other non-reactive) container roughly the same size as the fish. Place fish, skin side down, on curing mixture. Mix the peppercorns, coriander seeds, fennel seeds, red pepper flakes lemon zest, lime zest, and orange zest in a small bowl then rub the mixture evenly over fish; cover with remaining curing mixture. Cover the salmon with plastic wrap and then place a heavy weight on top. (I used a cast iron dutch oven, but a board with a few cans of soups, or even a heavy pot filled with water will do.) Chill, unwrapping, flipping, and basting the fish with the juices every 12 hours for 2 to 3 three days.
3.Rinse the fish and pat dry; place, skin side down, on a cutting board. Using your longest, sharpest knife and wiping down blade with a moist towel between slices, cut on a diagonal ⅛"–¼" thick, leaving skin behind.
Cured salmon will keep in the fridge for 5 to 7 days, if well wrapped. Discard any cured salmon that has a fishy smell. Cured salmon freezes well too, so if you won’t get around to eating it quickly enough, simply slice it up and freeze it.
*Salmon without the skin works fine too. Most recipes call for skin-on salmon, but I’ve had no problems using skinned fillets. It’s more important to use the thickest piece of salmon you can.