12 comments on “Alaska Salmon Lox or Gravlax

  1. I do have to admit that lox and cream cheese on an onion bagel is one thing I truly miss since going vegan 8 years ago . . . your photo makes my mouth water . . . My husband buys Alaskan salmon from Carson Hunter here in Bodega Bay. He fished in Alaskan waters and now has good contacts for amazing smoked salmon.

      • I just finished smoking a batch of samon in my masterbuilt smoker using the soy sauce and brown sugar recipe. I altered it a bit by adding chili sauce, johnies garlic seasoning, tabasco sauce and ground parsley. Once brined, I brushed pancake syrup on each fish piece and smoked it for about 5 hours. Turns out, it is the best smoked fish I have ever had. Thanks for sharing the recipe.

    • By the way, how was the salmon fishing near Bodega this past season? I have a friend who lives in Astoria, Oregon (where I used to live) who reported that the fishing was outstanding along the northern Oregon coast.

  2. Love the gravlax! You are lucky to have such salmon at your doorstep, or hatchway. I too use a yanagiba for slicing my gravlax, and don’t add any other ingredients in the cure other than salt and sugar and pepper, preferring to make a dill/mustard separately.
    I was just wondering, is there a culinary reason for discarding the exuded fluid from the fish while it is curing? The general orthodoxy in charcuterie is the fluid contributes to the cure and turning the meat/fish over (overhauling) every day or so is to make sure as much of it comes into contact with the fluid during the curing process. Maybe next time I shall try your method and see.

    • Hi Adam, You raise an interesting question. We prepare our gravlax as we do because that’s how we first learned to do it. The finished product is excellent, and we hadn’t thought further about the theory behind whether to pour off the juice or not. One thing we like about pouring off the juice is that by the time we’re done (the process generally takes about seven days), the gravlax requires no further drying or other preparation. In addition to regularly draining off the juice, the container we use allows the fish to sit on a grate so that it remains above the juice. Because we wrap the fillets in plastic wrap, the salmon receives adequate salt and sugar throughout the process. By contrast, when we’re doing a wet brine for smoking fish, we immerse the entire fillets in liquid and, since they float, we do turn them once mid-way through the brining process.

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