PATMI99:

Thanks for the smoked sea salt technique!

CCsabu:

I'm glad your wife enjoys it!  It's amazing how many people who "don't like raw fish" love this gravlax recipe...

Billy:

I think there are many flavor combinations that work if you get the amount of salt and sugar right.  Thanks for contributing yours!

JS

sande:

You can always add more salt and sugar, but you can't add less.  I hope it comes out well!

Donna:

If you're worried about the lime "cooking" the fish, use the alternate strategy I describe in Step 8: lime zest instead of lime slices. 

I'm glad you've enjoyed the recipe so far...and I bet you'll enjoy it even more with the lime!

JS

john:

You're right...at some point that Facebook page went private, which is too bad.  Though there are many variations, the basic ingredients are Dijon mustard, lemon juice or white wine vinegar, olive oil, sugar, salt, and dill.

Humorously, in searching for another recipe for the sauce, I found a website that stole this gravlax recipe and presented it as an original!  Imitation is the best form of flattery.

JS

David:

I've made mine with both iodized and regular sea salt, and I can't tell the difference.

Kosher salt shouldn't matter in this recipe: as discussed above, it all gets absorbed into the fish.  If you use it, you'll need more since the crystals are bigger and there is less salt in each tablespoon.  (Most manufacturers print a conversion table on the package.)  But there's no reason to pay extra for it when you can just use regular granulated salt!

JS

Mr Priyank:

You're welcome.

Anth:

Yes, there will be fluid inside as it cures: the salt and sugar draws it out.  That's why I advise leaving the wrapped salmon on a tray, as some of that fluid will inevitably leak out.

And yes, you can let it cure an extra day if you want: unlike most recipes, this one doesn't depend on an exact curing time.

Valerie:

As I just mentioned above to David, kosher salt has much larger crystals, so there is less actual salt per tablespoon -- and you've effectively used less salt than the recipe calls for.

Usually the package of kosher salt will tell you how much kosher salt you need to equal regular granulated salt.  This ratio is typically around 2 to 1, but it depends on how coarse the kosher salt is.

Result: in order to make sure the salmon is fully cured, it's probably best to add some more salt (distribute the salt evenly...front and back if the filet is skinless), rewrap it in the cling wrap, and take it out again for Christmas.

Happy holidays to all my readers!

JS

Anth:

Yes, leave it in the fluid until it's done.  Some leakage is OK -- but if the fluid all leaks out, a lot of the sugar and salt will go with it and the salmon won't cure completely.  If you wrapped it tightly enough to not leak, great!  It'll drain off when you take it out of the cling wrap.

Don't rinse the fish when you take it out!  You'll rinse off the dill and lime flavor, which (unlike the salt and sugar) doesn't really soak into the meat.  Just scrape off most of the dill with a butter knife, and don't worry about getting it perfect: a few flecks of dill and bits of lime actually enhance the flavor.

Yolanda:

I'm glad your family enjoyed it.  Thank you for the kind words!

JS