Wayne Gisslen

Gravlax

Preparation info
  • Yield:

    1

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Pass your fingertips over the surface of the salmon fillet to locate any bones. Pull them out with needlenose pliers.
    2. Mix the salt, sugar, and pepper.
    3. Select a stainless-steel, glass, ceramic, or other nonreactive pan to hold the salmon for curing. Sprinkle a little of the salt mixture on the bottom of the pan and lay the salmon on it skin side down.

    Per 1 ounce (28.35 g): Calories, 70; Protein, 8 g; Fat, 4 g (50% cal.); Cholesterol, 20 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 240 mg.

    Photos