When you live in the Best Place on Earth for wild Pacific Salmon, you have to try this fantastic cured Salmon recipe, Citrus Gravlax. Firstly, review this excellent “How to Fillet Salmon” video. The Passionate About Fish fellow breaks down 4 major slicing steps and all the fine details on removing pin bones, silver skin and fins. Remember you must leave the skin on for the Gravlax. Put the fish to the fridge while you zest the fruit and grind up the peppercorns (using a coffee grinder or mortar & pestle). Make room in the fridge, prepare the pan and combine the rest of the curing mixture.
Most recipes were too salty despite washing off the curing mixture. The Gnolls.org recipe used salt sparingly, offering step by step instructions and pictures. I used Gnolls “sandwich” technique, reduced the salt in Emeril Lagasse’s Citrus Gravlax recipe and added Dill Weed and White Peppercorns a la Chuck Hughes. Try my Citrus Gravlax adaption or tweak the Cajun’s original.