It’s not as hard as you think it is
Styling and Photography by Sina Mizrahi
Cured salmon, or gravlax, is one of those things that’s easy to make at home. The result tastes better than the store-bought version, and not only that, it’s much cheaper too!
When I say it’s easy, I mean it. You only need three ingredients: salmon, salt, and sugar. And there really is only one rule: use at least a quarter cup of salt to two pounds of raw salmon.
Wait!
Before your eyes glaze over and you decide to turn the page to seek out some one-pot pasta wonder, let me clarify that you absolutely do not have to make two pounds of cured salmon at once. In fact, using a manageable eight-ounce fillet is a great way to start. You only need to adjust the salt, and I already did the math for you.
Once you have your fish — and made sure it’s very fresh — decide on your salt to sugar ratio. You can go with equal amounts the first time you do it, and adjust the sugar level the next time you make it. (Remember, the amount of salt will depend on how much fish you’re using.)
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