Episode 297 - Gravlax

Way back in Episode 23 I showed how you can make cured, cold smoked salmon at home. Today’s recipe is how to make cured, unsmoked salmon at home. Not having to do the smoking step makes the whole process easier, but you have to find other ways to get flavor into the salmon. Ingredients • Salmon: 2–3 lb salmon filet (aim for even thickness) • For the cure: o 1/2 cup kosher salt o 1/4 cup sugar (you can go as sweet as 2 parts sugar to 1 part salt if you prefer) o 1 Tbsp crushed black pepper • Liquid Flavor: o 3 Tbsp lemon juice o 3 Tbsp cognac (the traditional recipe uses neutral spirits, but cognac adds depth) • Herb Flavor: o 1 bunch fresh dill o 1 Tbsp cracked juniper berries Start by preparing the salmon filet. Place it in a rimmed pan on top of cheesecloth, skin side down. Remove any pin bones. Flip it skin-side up and lightly score the skin about 1/8 inch—just enough to help the cure do its thing. Flip it back skin side down. Mix the lemon juice and cognac, then brush that over the salmon. Use all of it. It will also wet the cheesecloth, which helps intensify the flavor since you will wrap the salmon. In a separate bowl, stir together the kosher salt, sugar, and crushed black pepper. Press the cure on evenly so it coats the whole surface. Again, use it all. Add a full layer of the dill and spread out the cracked juniper berries. Then wrap the fish in the cheesecloth. Put a sheet pan on top with about a 2 lb weight (a large can of tomatoes works). Refrigerate for 3 days. Don’t touch it; be patient. When it’s cured, you should see water accumulated in the pan and it should feel very firm to the touch. Unwrap, thoroughly wipe off excess cure (you can use damp paper towels if needed, but don’t rinse in water), and slice thin on the bias. Silky and lightly firm, with that classic sweet-salty cure. The dill reads bright and fresh, the lemon lifts everything, and the juniper adds a subtle piney, gin-like edge that makes it feel a little fancy without trying too hard. You won’t say it tastes of cognac, but the barrel aging adds a nice warmth. Serve on toast, with crackers, or just on a charcuterie board with cheese, nuts, and fruit jam.