How to Skin & Cure Salmon | Bourbon Cured Salmon Gravlax | Tutorial

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

salmon fillet

🥗Healthier: trout fillet

💰Cheaper: canned salmon

Canned salmon is more affordable and has a similar flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and adds creaminess.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Dried dill is more shelf-stable and cheaper.

Check the salmon for bones by running fingers along the fillet and using tweezers to remove any found.

Skin the salmon by holding the tail and sliding the hand down the fillet to peel the skin off.

Trim off the belly of the salmon to save for other uses like sandwiches or salmon cakes.

Remove the bloodline from the salmon using a fillet knife, angling the knife to avoid cutting too deep into the flesh.

Cut the salmon into even center cuts, about three or four inches off the end for consistency.

Line a baking pan with saran wrap to encase the salmon during curing.

Start layering the curing ingredients: first, add kosher salt to cover the bottom of the pan, then add sugar in a four to one ratio to salt.

Sprinkle the on the rocks bourbon pepper seasoning over the salt and sugar mixture in the pan.

Place the salmon on top of the curing mixture and repeat the layering process with salt, sugar, and seasoning on top of the salmon.

Wrap the salmon tightly in the saran wrap, ensuring all seasonings are pressed against the fish.

Place a weight on top of the wrapped salmon using two baking dishes to apply pressure without squishing it.

Refrigerate the salmon for 24 to 36 hours, flipping it every 12 to 24 hours to ensure even curing.

After 48 hours, unwrap the salmon and rinse off all remaining cure under cold water.

Pat the salmon dry with a paper towel and check for firmness.

Slice the salmon thinly on a bias for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens