Quick Cured Salmon: A Simple and Delicious Recipe
Cured salmon, also known as gravlax or lox, is a Scandinavian delicacy that’s traditionally prepared over several days. The curing process draws moisture out of the salmon, resulting in a firm, flavorful texture and a concentrated taste. While the traditional method yields exceptional results, it requires patience and careful monitoring. Fortunately, there’s a quicker version that captures much of the same deliciousness in a fraction of the time. This recipe for quick cured salmon is perfect for a weeknight treat or a weekend brunch and will impress your guests with its ease and sophistication.
This guide will walk you through each step of the process, from selecting the right salmon to the perfect pairings. You’ll discover how to create a restaurant-quality dish in your own kitchen with minimal effort. Get ready to enjoy the taste of luxury without the lengthy wait!
## Why Quick Cure Salmon?
* **Speed:** The most obvious advantage is the reduced curing time. Instead of days, this method takes only a few hours. This is ideal for spontaneous gatherings or when you simply don’t have the time for the traditional method.
* **Simplicity:** The ingredients and steps are straightforward, making it accessible to home cooks of all skill levels.
* **Flavor:** While the flavor profile might be slightly different from traditionally cured salmon, it’s still incredibly delicious and satisfying. The quick cure process allows the flavors of the salt, sugar, and aromatics to penetrate the salmon, creating a balanced and savory taste.
* **Freshness:** Because it’s made quickly, you’re ensuring the highest level of freshness. You control the entire process from start to finish.
## Ingredients You’ll Need
* **Salmon fillet:** Look for the freshest, highest-quality salmon you can find. Skin-on or skin-off is a matter of personal preference, but skin-on can help retain moisture during the curing process. Center-cut fillets tend to be the most even in thickness.
* **Kosher salt:** Salt is the primary curing agent, drawing out moisture and inhibiting bacterial growth. Kosher salt is preferred because of its large, uniform crystals, which distribute evenly.
* **Granulated sugar:** Sugar balances the saltiness and adds a subtle sweetness to the salmon. It also helps with the curing process by drawing out moisture.
* **Fresh dill:** Dill is a classic pairing with salmon and provides a bright, herbaceous flavor.
* **Lemon zest:** Lemon zest adds a zesty aroma and a subtle citrusy note to complement the other flavors.
* **Black peppercorns:** Cracked or coarsely ground black peppercorns add a touch of spice and complexity.
* **(Optional) Vodka or aquavit:** A splash of alcohol can enhance the flavors and act as a preservative.
**Detailed Ingredient List:**
* 1 pound (450g) fresh salmon fillet, skin on or off
* 1/4 cup (50g) kosher salt
* 1/4 cup (50g) granulated sugar
* 1/2 cup (loosely packed) fresh dill, chopped
* Zest of 1 lemon
* 1 teaspoon black peppercorns, coarsely cracked
* 1 tablespoon vodka or aquavit (optional)
## Equipment You’ll Need
* **Sharp knife:** For trimming the salmon and chopping the dill.
* **Cutting board:** A sturdy surface for preparing the ingredients.
* **Mixing bowl:** To combine the curing ingredients.
* **Plastic wrap:** To wrap the salmon tightly during the curing process.
* **Baking dish or container:** To hold the salmon while it cures.
* **Weight (optional):** A flat object, such as a plate or a small pan, to place on top of the salmon to apply pressure during the curing process. This helps to draw out moisture more effectively.
## Step-by-Step Instructions
Here’s how to make quick cured salmon:
**Step 1: Prepare the Salmon**
* **Inspect the salmon:** Check the salmon fillet for any pin bones. These are small, thin bones that can be easily removed with tweezers or pliers. Run your fingers along the surface of the fillet to locate them. Grip each bone firmly with the tweezers and pull it out at a 45-degree angle in the direction it’s pointing.
* **Trim the edges (optional):** If the edges of the salmon fillet are thin or uneven, you can trim them off to create a more uniform shape. This will ensure that the salmon cures evenly.
* **Pat dry:** Use paper towels to pat the salmon fillet dry. Removing excess moisture will help the curing process.
**Step 2: Prepare the Cure Mixture**
* **Combine the ingredients:** In a mixing bowl, combine the kosher salt, granulated sugar, chopped dill, lemon zest, and cracked black peppercorns. If using, add the vodka or aquavit.
* **Mix well:** Stir the ingredients together thoroughly until they are well combined. The mixture should be fragrant and slightly moist.
**Step 3: Apply the Cure to the Salmon**
* **Prepare the baking dish:** Line a baking dish or container with a large sheet of plastic wrap, leaving enough overhang to wrap the salmon completely.
* **Place the salmon:** Place the salmon fillet in the center of the plastic wrap, skin-side down (if using skin-on).
* **Apply the cure:** Generously coat the entire surface of the salmon fillet with the cure mixture. Make sure to cover every nook and cranny, especially the thicker parts of the fillet. Use your hands to gently press the cure into the salmon.
* **Wrap tightly:** Fold the overhanging plastic wrap over the salmon, wrapping it tightly. Ensure that the salmon is completely sealed in the plastic wrap. This will help to create a consistent curing environment.
**Step 4: Cure the Salmon**
* **Refrigerate:** Place the wrapped salmon in the refrigerator. For a quick cure, refrigerate for at least 2 hours and up to 6 hours, depending on your desired level of firmness and saltiness. The longer it cures, the firmer and saltier it will become. I find that 4 hours is the sweet spot.
* **Weigh it down (optional):** If you want to speed up the curing process or achieve a firmer texture, you can place a weight on top of the wrapped salmon. A plate or a small pan filled with cans or weights will work well. This will help to press out more moisture from the salmon.
* **Flip halfway (optional):** For even curing, flip the salmon over halfway through the curing time (e.g., after 2 hours if curing for 4 hours). This will ensure that both sides of the salmon are exposed to the cure evenly.
**Step 5: Rinse and Slice**
* **Remove from refrigerator:** After the curing time is complete, remove the salmon from the refrigerator.
* **Unwrap carefully:** Carefully unwrap the salmon from the plastic wrap. You’ll notice that there is a considerable amount of liquid that has been drawn out of the salmon. This is normal.
* **Rinse:** Rinse the salmon fillet under cold running water to remove the excess cure mixture. Gently rub the surface of the salmon to ensure that all of the cure is removed. Don’t worry about removing every single speck of dill; a few remaining pieces will add to the flavor.
* **Pat dry:** Use paper towels to pat the salmon fillet dry.
* **Slice thinly:** Using a sharp knife, slice the salmon thinly at a 45-degree angle. This will create beautiful, delicate slices that are perfect for serving. If you are using skin-on salmon, you can slice the salmon directly from the skin or remove the skin before slicing.
**Step 6: Serve and Enjoy**
* **Serve immediately:** Quick cured salmon is best served immediately after slicing. This will ensure that it is at its freshest and most flavorful.
* **Garnish (optional):** Garnish the salmon with fresh dill sprigs, lemon wedges, or a sprinkle of black pepper.
## Tips for Perfect Quick Cured Salmon
* **Use the freshest salmon:** The quality of the salmon is crucial for the success of this recipe. Look for salmon that is bright in color, firm to the touch, and has a fresh, clean smell. Avoid salmon that looks dull or has a fishy odor.
* **Don’t over-cure:** Over-curing the salmon can result in a product that is too salty and dry. Stick to the recommended curing time of 2 to 6 hours, and adjust according to your taste preferences.
* **Adjust the cure mixture:** Feel free to experiment with the cure mixture to create your own unique flavor combinations. You can add other herbs, spices, or citrus zest to customize the taste to your liking. Some popular additions include fennel seeds, coriander seeds, orange zest, and lime zest.
* **Freeze for longer storage:** If you are not planning to eat the cured salmon immediately, you can freeze it for longer storage. Wrap the sliced salmon tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 2 months.
* **Use a very sharp knife:** A sharp knife is essential for slicing the salmon thinly and evenly. If your knife is not sharp enough, you may end up tearing the salmon instead of slicing it.
* **Consider the source:** Whenever possible, opt for sustainably sourced salmon to support responsible fishing practices.
* **Salt to Sugar Ratio:** While the recipe uses equal parts salt and sugar, you can adjust this to your liking. If you prefer a less salty cure, slightly reduce the amount of salt and increase the sugar. Experiment to find the balance that suits your taste. Remember salt is the curing agent and you need at least a minimum amount of salt to ensure the salmon is properly cured and safe to eat.
## Serving Suggestions
Quick cured salmon is incredibly versatile and can be enjoyed in a variety of ways. Here are some serving suggestions:
* **Bagels and cream cheese:** This is a classic pairing that is perfect for breakfast or brunch. Spread cream cheese on a bagel, top with sliced cured salmon, and garnish with red onion, capers, and fresh dill.
* **Toast points:** Serve sliced cured salmon on toasted baguette slices with a dollop of crème fraîche or sour cream and a sprinkle of fresh dill.
* **Salads:** Add sliced cured salmon to salads for a boost of protein and flavor. It pairs well with greens, cucumbers, tomatoes, and a light vinaigrette.
* **Pasta:** Toss sliced cured salmon with cooked pasta, olive oil, lemon juice, and fresh herbs for a simple and elegant meal.
* **Appetizer platters:** Include sliced cured salmon on appetizer platters with other smoked fish, cheeses, crackers, and olives.
* **Eggs Benedict:** Use cured salmon in place of ham or bacon for a luxurious twist on classic Eggs Benedict.
* **Avocado toast:** Top avocado toast with sliced cured salmon for a healthy and delicious breakfast or snack.
* **Sushi:** Cured salmon can be a substitute for raw salmon in some sushi preparations, especially if you are concerned about consuming raw fish. Use it in nigiri, sashimi, or rolls.
* **Blinis:** Serve quick cured salmon on small blinis with a dollop of sour cream or crème fraîche and some caviar for a sophisticated appetizer.
* **Potato Pancakes (Latkes):** A popular pairing, especially during holidays. Top potato pancakes with a dollop of sour cream or applesauce and sliced cured salmon.
## Variations
* **Beet-Cured Salmon:** Add cooked and pureed beets to the cure mixture for a vibrant pink color and a slightly earthy flavor.
* **Spice-Cured Salmon:** Incorporate spices like coriander, fennel seeds, or star anise into the cure for a more complex flavor profile.
* **Citrus-Cured Salmon:** Use a combination of lemon, orange, and grapefruit zest in the cure for a bright and tangy flavor.
* **Smoked Paprika Salmon:** Add smoked paprika to the cure mix for a smoky flavor.
* **Ginger and Soy Sauce Salmon:** For an Asian-inspired twist, add grated ginger, soy sauce, and a touch of sesame oil to the cure.
## Nutritional Information (Approximate, per 2 oz serving)
* Calories: 120-150
* Protein: 15-18g
* Fat: 5-8g
* Carbohydrates: 2-3g
* Sodium: Varies depending on the curing time and amount of salt used
## Conclusion
Quick cured salmon is a delicious and easy way to enjoy the flavors of gravlax without the lengthy curing process. With just a few simple ingredients and a few hours of your time, you can create a restaurant-quality dish that is perfect for any occasion. Whether you serve it on bagels with cream cheese, toast points with crème fraîche, or as part of an appetizer platter, quick cured salmon is sure to impress your guests and satisfy your cravings. So, give this recipe a try and discover the joy of homemade cured salmon!