Comments on: Cured Salmon Gravlax (crazy easy!)

By: Chan

Chan — Thu, 07 Sep 2023 03:22:26 +0000

I’ve made gravlax for more than a decade, and it still sounds far salty & sweet. I use 3/4T salt and 2T sugar per pound and cure for 2 days. And it is safe to eat for at least 10 days as long as it is kept refrigerated. I add some sake for better flavoring, and sometimes add sumac, caraway or taragon for special taste but my family always come back to straight dill.

By: Terri Silver

Terri Silver — Sat, 29 Jul 2023 19:50:21 +0000

So much better than the gravlax recipe I used in the past. I used coarse sea salt (Baliene) and it was perfect after 36 hours, just the right amount of salt. This will be my go-to recipe going forward.

By: Patricia

Patricia — Sun, 25 Dec 2022 09:47:27 +0000

Big hit today at Christmas lunch. Easy. Delicious, visually beautiful.
Note to self next time. Don’t start this process at 5 pm because I had to get up at 5 am to turn the fish. 🙄

By: Yvette Sraga

Yvette Sraga — Sat, 24 Dec 2022 08:06:46 +0000

This is a complete hit! I made a mistake and asked the fish shop to remove the skin, so got a bit worried. Cured a large piece of 1.6kgs for 46 hours and it’s lovely. My MIL who dislikes seafood loves it. That’s telling, Nagi. Thanks for another great recipe xx