Watch out with that new 'quick cure' method for salmon gravlax

I saw a video last month from a chef in Portland saying you could do a full gravlax cure in just 6 hours using a 3 to 1 sugar to salt ratio, way more than the usual mix. I tried it for a brunch order, pressing two big fillets. The result was a total mess, the fish was way too salty and almost dry, like jerky. I lost the whole batch, about $75 worth of salmon, and had to scramble. The lesson is that some shortcuts just don't work for a reason, the old 24-48 hour cure with a balanced mix is the way. Has anyone else tried a fast cure method that actually turned out okay?

2 comments

2 Comments

derekcarr8d ago

Man, my buddy tried that and his salmon turned into a salt lick.

vera2927d ago

Yeah, that sugar to salt ratio sounds way off. The quick cures I've seen that work use way less salt, not more. You basically do a light cure with maybe a tablespoon of salt per pound for just a few hours, then rinse it really well. It's more like a quick pickle, not a full preservation. Trying to speed up a real cure by just dumping more salt on it is gonna ruin the texture every time.