Gravlax for a Crowd

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Appears in Cook's Illustrated January/February 1996

Here's an easy method for wet-brining salmon fillets that ensures even, never salty curing.

SERVES 24 (Makes 1 side of cured salmon)

TIME 30 minutes, plus 12 to 18 hours chilling

Gravlax for a Crowd

WHY THIS RECIPE WORKS

We wanted an easy gravlax recipe for evenly moist and tender salmon that was consistently salted throughout. A wet brine in red onion juice ensured that the salt and other curing ingredients were evenly distributed throughout the salmon fil...

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