Chinese Style Gravlax(Cured Salmon)

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“A fillet of lightly cured salmon hinting of ginger, coriander, and Szechwan peppercorn. Cured salmon is surprisingly easy to make! A piece of plastic wrap and a few day's patience is all that's required. Adapted from the China Moon Cookbook. Cooking time is marinating time.”
10hrs 20mins

Ingredients Nutrition

  • 3 -3 12 lbs fresh side salmon (skin left on, bones removed with tweezers or needle-nosed pliers)
  • 2 12 tablespoons sugar
  • 2 12 tablespoons roasted szechwan salt and pepper
  • 1 dash black pepper
  • 14 cup fresh ginger, very finely julienned
  • 12 cup fresh cilantro, coarsely chopped (leaves and stems)


  1. Place the salmon fillet, skin side down, on a rimmed baking sheet(if aluminum, line with plastic wrap) or large flat platter.
  2. Combine the sugar, pepper-salt, and black pepper, and sprinkle evenly over the fish.
  3. Scatter the ginger julienne and cilantro evenly on top.
  4. Cover with plastic wrap.
  5. Place another baking sheet over the salmon. weight it down with a 3-5 pound weight.
  6. Refrigerate for at least 24 hours, or for better flavor, up to 3 days.
  7. Every 8-10 hours, drain off any liquid that collects in the bottom of the pan.
  8. To serve, discard the ginger and cilantro.
  9. Slice the gravlax very thinly on the diagonal with a long and thin bladed sharp knife.

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