Citrus Cured Gravlax

Curing your own salmon is unbelievably easy- not to mention way cheaper than store-bought. This version features a 24-hour cure that packs a bright punch thanks to the citrus, and touch of smokiness from the paprika and cumin.

Citrus Cured Gravlax:

  • 8 oz sockeye salmon filet

  • 1/2 C kosher salt

  • 1/4 C white sugar

  • 1/4 C dark brown sugar

  • 1/2 t lemon zest

  • 1/2 t lime zest

  • 1/2 t orange zest

  • 1 t black peppercorn

  • 1 t corriander seeds

  • 1 t smoked paprika

  • 1 t cumin

Mix salt, white sugar, dark brown sugar, peppercorn, corriander, smoked paprika, and cumin in a bowl; set aside.  Pat salmon filet dry; set skin-side down on cutting board.  Sprinkle all citrus zest on salmon.  Place a piece of parchment paper on a small sheet pan.  Pour half of the curing mixture you have set aside onto sheet.  Place salmon on mixture, skin side down.  Cover salmon with the rest of curing mixture; salmon should be completely covered.  Place another small sheet of parchment paper, then another small sheet pan on top of salmon.  Weigh down salmon with a few canned goods, and place in fridge.  After 24 hours, remove salmon from cure; rinse and pat dry.  Thinly sliced as needed.  Keeps well in fridge for 3 days, covered.


cocktailOrange Fennel Sangria

beer: Pale ales have a stable malt background that contrasts nicely with the brightness of the citrus oils.  The hops will elevate the soft heat from the smoked paprika in the cure.  Some beers to look for: Half Acre Daisy Cutter, Maine Beer A Tiny Beautiful Something, Sierra Nevada Pale Ale.