Gravlax is salmon that is cured with salt, sugar, and dill. I riffed on this Nordic classic by swapping the cure with my go-to Sichuanese cure made by toasting spices in salt. This gravlax recipe is a welcoming gateway into curing at home because it uses pantry ingredients you already have: just salt and sugar at its core.
Curing is one of the oldest food preservation methods, an important method of keeping food safe for over 5,000 years of human history. Salt and sugar are highly osmotic, meaning they draw out water from within the salmon. This process of dehydrating the salmon and the increased salt concentration reduces bacterial growth, thus extending its shelf life. Unlike Nova lox, gravlax is not smoked, only cured for preservation.
What kind of salmon should I use for gravlax?
I recommend choosing a quality wild salmon (King, coho, sockeye) that was either flash-frozen on the boat or previously frozen to kill parasites or a quality Atlantic farmed salmon. Atlantic salmon from reputable farms have very low risk of internal parasites because they are raised in controlled environments with controlled diets. Sushi-grade is not a regulated term, but it generally means the fish has been frozen at extremely cold temperatures for a specified period to kill parasites. Sushi-grade fish works well in this application but isn’t strictly required. I also recommend choosing a center cut of the fillet for an even thickness and easier slicing before serving.
Sichuan Spice Salmon Gravlax
Ingredients
- 45 grams salt 1/3 cup Diamond Crystal kosher salt OR 1/4 cup Morton kosher salt OR 2½ tablespoons table salt
- 1 tablespoon whole Sichuan peppercorns 4 grams
- 2 teaspoons fennel seeds 4 grams
- 900 grams skin-on Atlantic salmon or quality wild salmon fillet 2 lbs
- 25 grams dark brown sugar 2 packed tablespoons
Instructions
- Combine the salt, Sichuan peppercorns, and fennel seeds in a skillet or wok. Set over medium heat and toast, stirring frequently, until the spices are fragrant, about 5 minutes. Optionally, pound the spices into the salt in a mortar and pestle.
- In a medium bowl, stir together the spiced salt and brown sugar until evenly distributed. Line a tray with plastic wrap, leaving a generous amount of overhang to wrap the entire salmon fillet later. Spread half of the salt mixture in the center of the plastic wrap. Pat the salmon fillet dry with paper towels and lay it on top of the salt mixture. Top with the remaining salt mixture. Wrap the fillet tightly with plastic wrap and weigh it down with a heavy object on top (I like to use a baking dish).
- Cure in the refrigerator for 48 hours, up to 72 hours if you prefer a saltier cure. Flip the salmon fillet over once a day, keeping it well covered and replacing the weight on top. It's normal for the salmon to release a small amount of liquid into the tray as the salt and sugar draw out moisture.
- To serve, scrape off the excess cure on the surface and rinse in cool water. Pat the surface dry with a paper towel then thinly slice on a bias using a gentle sawing motion without cutting through the skin.
- Serve open faced on buttered toast with mustard sauce, on bagels with cream cheese, or on crackers with creme fraiche. Refrigerate leftovers tightly wrapped in plastic in an airtight container for up to 3 days.
What a creative version! Genius! I cannot wait to try it.
What a great and simple recipe!
I did not have Sichuan peppercorns but I riffed on this recipe:
Black peppercorns
fennel seeds
fresh chopped orange peel
and it turned out great! Really great as salad toppers, would make great sushi!
Delicious and creative recipe. Thank you for sharing!
Does it matter if we use red or green Sichuan peppercorns?