Brad Makes Gravlax (Cured Salmon)

Ingredients

• 2 lb Salmon Fillet, Skin‑On (preferably wild Alaskan sockeye or coho, skin left on)
• 1/4 cup Kosher Salt (coarse, for curing)
• 1/8 cup Granulated Sugar (white granulated)
• 2 tsp Turmeric Powder (adds subtle color and flavor)
• 2.75 tsp Black Peppercorns (freshly cracked)
• 1 tsp Pink Peppercorns (for finishing garnish)
• 1 tbsp Lemon Juice (freshly squeezed, for serving)
• 2 tbsp Capers (rinsed and chopped)
• 4 oz Cream Cheese (softened, for spreading on bagels)
• 4 pieces Bagels or Bialys (toasted)
• 1 tsp Olive Oil (light drizzle for plating)

Instructions

1. Prepare the Cure Mix

   In a mixing bowl combine kosher salt, granulated sugar, turmeric powder, and freshly cracked black peppercorns. Stir until evenly distributed.

   Time: PT10M

2. Prep the Salmon

   Pat the salmon fillet dry with paper towels. Check that the skin is intact; it will help keep the flesh together during curing.

   Time: PT5M

3. Apply the Cure

   Place the salmon skin‑side down on a large piece of plastic wrap. Generously coat the flesh side with the cure mix, pressing it into the flesh so it adheres fully.

   Time: PT5M

4. Wrap and Weight

   Wrap the salmon tightly in plastic wrap. Place it in a shallow baking dish or on a rack, skin side down. Add a second layer of plastic wrap, then set a weight (canned goods, ball bearings, or a heavy skillet) on top to press the fish.

   Time: PT5M

5. Cure the Salmon

   Refrigerate the weighted salmon for 72 hours (3 days). Flip the fillet once halfway through (after about 36 hours) and re‑wrap to ensure even curing.

   Time: PT72H

   Temperature: 4°C

6. Rinse and Dry

   After curing, unwrap the salmon and rinse off the cure under cold running water. Pat dry thoroughly with paper towels.

   Time: PT5M

7. Optional Pink Peppercorn Finish

   Lightly sprinkle pink peppercorns over the flesh side and drizzle with a teaspoon of lemon juice.

   Time: PT2M

8. Slice the Gravlax

   Using a sharp fillet knife, slice the cured salmon at a slight angle into 1/8‑inch thin ribbons.

   Time: PT5M

9. Prepare the Toasts

   Toast the bagels or bialys until lightly golden. Spread each half with softened cream cheese.

   Time: PT5M

   Temperature: 350°F

10. Assemble and Serve

    Top each toast with a few ribbons of gravlax, a pinch of chopped capers, and a drizzle of olive oil. Serve immediately with extra lemon wedges if desired.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

20 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g