For the price of a nice fresh fillet of salmon, you can have a beautiful spread of hand-sliced gravlax at home.
Today, the only burying that goes on is in heaps of dill and the dry brine* of sugar and salt, and there's not really any significant fermentation to speak of. There are no funky flavors to develop a taste for, just the clean, mildly salty flavor of lightly cured salmon and dill.
Ultimately, the ratio of salt to sugar is a question of personal taste. If you prefer a sweeter flavor, more sugar should go into your cure. If you have a more savory-leaning palate, you'll want to go heavier on the salt. That said, I still wanted to do side-by-side tests, have my colleagues taste them, and see if there was a consensus or not.
Interestingly, my Serious Eats colleagues were unanimous in their preference for the salt-heavy cure, which was also the one I preferred. Unless you're certain you want a sweeter flavor, I'd recommend leaning toward that salt-heavy ratio, since it seems to be the crowd favorite.One of the important things to understand is that gravlax is lightly cured, so the fish's shelf life is extended only by a little, not a lot. Gravlax will go bad on you.
You can also supplement the dill with other herbs, like tarragon or fennel fronds. If you can get your hands on some conifer needles, like Douglas Fir, that might even be a cool throwback to the way they did it in the Middle Ages. My version, while adhering to the basic sauce in terms of its ingredients—dill, Dijon mustard, white vinegar, sugar, and oil—is much less sweet. I add only enough sugar to round out the sharp edges of the vinegar and mustard in the sauce, but not so much as to make it overtly sweet. The vinegar and Dijon mustard shine through, cutting the richness of the salmon while adding a blast of fresh flavors.I start by giving the skin-on salmon a 10-minute bath in salted water.
I put the whole thing in the fridge and let it cure for one day. Then I flip the fish over so that it's skin side up, wrap it with fresh plastic and return the weight to the top, and let it go one to two days longer. Two days will give you a slightly lighter cure, while three days will cause the fish to become just a tiny bit firmer.
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