Gravlax is a cured salmon that has not been smoked, but the flavor is still very similar to lox. This version is coated with molasses and spices for a more pastrami like flavoring and it is really perfect on it’s own, on a bagel or even in a sandwich of rye bread. Recipe is adapted from Food & Wine.
Pastrami Salmon Gravlax
Servings
8 Servings
Ingredients
- 1 pound salmon fillet with skin on
- 1 tablespoon fresh lemon juice
- 1/3 cup kosher salt
- 2 tablespoon sugar
- 1 cup coarsely chopped cilantro leaves and stems
- 1 cup coarsely chopped parsley leaves and stems
- 1 shallots minced optional
- 2 tablespoon molasses
- 2 bay leaves torn
- 1/4 teaspoon cayenne
- 1 teaspoon caraway seeds
- 1 teaspoon coriander seeds
- 1 teaspoon smoked paprika
- 1 teaspoon fresh ground black pepper
Instructions
- Rinse salmon fillet and pat dry with paper towels. Lay skin side down in a small pan or deep dish. Pour lemon juice over top, covering the whole fillet.
- In a small bowl, mix the rest of the seasonings, except for the glaze. Sprinkle over top fish. Cover tightly with plastic wrap and place in refrigerator for 2 days.
- In a small pan combine molasses, bay leaves and cayenne and bring to a quick simmer, then remove from heat and allow to cool. In a small skillet, lightly toast the caraway and coriander seeds over moderate heat, shaking the pan, until fragrant, about 1 minute. Transfer the seeds to a mortar and let cool completely. Crush the seeds as finely as possible with a pestle. Stir in the paprika and ground pepper.
- Scrape the seasonings off the gravlax and place on the same cleaned out deep dish or another one, skin side down. Brush the top with the glaze, removing the bay leaves, then sprinkle with spices. Refrigerate uncovered for about 12 hours.
- Slice thin and enjoy or wrap tight and save for up to 1 week.
Great question. I have frozen leftover gravlax and find it works great. I have only done it after slicing but I don’t see why it wouldn’t work whole as well. I don’t find it affects the texture, but I would try and use it within a month.
Can this be frozen after its cured? Will it still be yu,,y and retain texture after its frozen? We love this recipe and I'd love to be able to meal prep it for future weeks.
Should the salmon be first frozen and then thawed before curing?
Done! Wish there was an option to post a picture in the comments!
the spices in the second round are the ones you toast and crushed after the glaze instructions. As for bay leaves I used dried, but fresh would be great.
1. After covering with glaze, instructions say “cover with spices”. Are these the spices that were removed from salmon before glazing, or fresh version of same?
2. Bay leaves – fresh or dried? (Hard/impossible to find fresh.)