4

I am trying to make gravlax (lox).

Method

  1. Clean off salmon fillet (~200g tail portion)
  2. Mix 50/50 table salt and sugar
  3. Coat skin side in salt/sugar mixture, rub in
  4. Coat non-skin side in dill
  5. Coat non-skin side in salt/sugar mixture, rub in
  6. Place in covered container
  7. Place in fridge for 18-24 hours

Problem

After 24 hours, the thin parts are cured, but the skin side of the thick part is still red.

gravlax still red on skin side

What I have tried

Cutting off the skin - completely effective, but makes it very tough, also all the videos I watched had it cured with the skin on, and those came out fine

Curing for longer - did not seem to have any effect

Rubbing salt/sugar mixture directly on end - this seemed to help a bit right on the end, but it was still red further in

Place weight on top - some videos I watched had the fillet wrapped in cling wrap and smooshed with a weight, but this did not seem to have any effect

professional smooshing setup

  • 3
    18-24 hours seems rather short to me; I typically leave it in the fridge for 2-3 days. But you said that leaving it longer didn't help. It is tricky to get the thicker and thinner parts to behave in the same way. What I try to do is to buy more uniform pieces of salmon. (I typically remove the skin first as well, but that shouldn't really matter.) – Popup Jan 31 at 21:27
6

So, first, I don't think that gravlax looks that bad. Gravlax is never going to be the uniform peach/orange color that cold smoked salmon is (lox). It just looks a little bit under-cured.

There are two things I do that are different from you, when I make Gravlax:

  1. I cure it for a minimum of 72 hours, turning every 12 hours or so (and pressing the whole time, but that's a texture thing).

  2. My cure includes a couple shots of aquavit. I find that the alcohol helps the cure penetrate into the center of the salmon.

Here's my recipe.

  • 1
    I flipped it over and left for another 24 hours and it's looking much better. Thanks! – Aaroninus Feb 1 at 19:08

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.