If you’re interested in taking your gravlax to the next level or this is your first time making it you’ve come to the right place. The classic preparation with dill, salt, and sugar is a winning combination but variety is the spice of life. We’re going to spice this version up with freshly ground pink peppercorns, tellicherry peppercorns, and coriander seeds. You might be thinking there is way too much pepper being thrown around but I assure you it hits your taste buds in all the right ways. Pink peppercorns colorful shell have a fruity flavor with a slight peppery flavor that comes from the center of the peppercorn. Tellicherry peppercorns are most likely what you have in your pepper mill right now, tastes exactly how you remember. Coriander seeds have a mild citrus flavor that pairs excellent with seafood. With the combination of all these flavors the gravlax will remain the star after it’s joined on the bagel with all of the other toppings.
What type of salmon should you use?
First and foremost purchase salmon from a source that you trust provides the freshest high quality product. This salmon will be consumed raw so I will only recommend that you use sushi grade. Ask your trusted seafood source for recommendations.
How long does it take to cure?
It can take as short or long of a time as you want because we’re using sushi grade. I’ve found that 48 hours yields great results. Thicker pieces take longer for flavors to penetrate.
How long does gravlax last?
There isn’t a set answer for this question but generally three days. If you left it out at room temp for a couple hours at a brunch buffet I wouldn’t save it. But if you kept it in the refrigerator, cut portions off for breakfast then put it back in refrigeration it would last longer than leaving it out.
What should I use as a weight to place on top of the salmon?
I used a loaf pan and placed a few items inside it, you could also use a book wrapped in plastic wrap to prevent any food from getting on it
How do I serve the Gravlax?
Some of the most common way are on a bagel with cream cheese, on toast with herb butter, or just on crackers. My favorite way to eat it is on a toasted everything bagel with cream cheese then add thinly sliced tomatoes, cucumbers, red onion, lemon zest, chives, dill, and cilantro.
1 lb salmon, sushi grade
1/4 cup kosher salt
1/4 cup granulated sugar
1 tbsp pink peppercorns
1 tbsp tellicherry peppercorns
1 tsp corriander
- Rinse salmon with cold water then pat dry and place on a half sheet pan
- Roughly grind pink peppercorns, tellicherry peppercorns, and coriander in a spice grinder then mix with salt and sugar
- Cover flesh of the salmon with the spice mixture and gently pat down
- Wrap the salmon in plastic wrap, place on a wire rack with a sheet pan underneath, place a couple pounds of evenly distributed weight on top of the salmon
- Refrigerate for 48 hours
- Unwrap salmon, rinse mixture off then pay dry
- Store in the refrigerator unwrapped until ready to serve
|Ground spice mixture|
|Salmon covered in spice mixture|
|Weighing down salmon|