Gravlax for a Crowd

Name: Gravlax for a Crowd
Yield: Serves 24 (Makes 1 side of cured salmon)
Ingredients: 3 , medium red onions, peeled, quartered, juiced, and foam skimmed to yield 2 about 2 cups juice (see note above); 1 cup, kosher salt; 3/4 cup, granulated sugar; 1 teaspoon, ground white pepper; 2 cups, chopped fresh dill leaves (both stems and leaves); 1 , whole salmon fillet (3 to 4 pounds), skinned, excess fat and brown flesh removed, and bones removed with tweezers (see illustrations 1 through 5); 1 cup, minced fresh dill

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Appears in Cook's Illustrated January/February 1996

Main Courses

Fish & Seafood

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

SERVES24 (Makes 1 side of cured salmon)

TIME30 minutes, plus 12 to 18 hours chilling

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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