📝 About This Recipe
This sophisticated method bridges the gap between traditional Nordic gravlax and the deep, wood-fired essence of American barbecue. By utilizing a high-quality liquid smoke infusion, we bypass the need for a smoker while achieving a complex, campfire-inspired depth that permeates the fatty layers of the fish. The result is a silky, melt-in-your-mouth texture balanced by the sharp bite of bourbon and the sweet warmth of maple sugar.
🥗 Ingredients
The Cure Base
- 1/2 cup Kosher salt (Coarse grain is essential)
- 1/2 cup Maple sugar (Can substitute with dark brown sugar)
- 2 tablespoons Black peppercorns (Toasted and coarsely cracked)
- 1 tablespoon Toasted coriander seeds (Lightly crushed)
The Liquid Smoke Infusion
- 2 tablespoons All-natural Hickory Liquid Smoke (Ensure it is 100% natural with no additives)
- 3 tablespoons Kentucky Bourbon (High-proof adds better flavor extraction)
- 1 tablespoon Maple syrup (Grade A Dark for intensity)
The Fish and Aromatics
- 2 pounds Center-cut Salmon Fillet (Skin-on, pin bones removed, sushi-grade)
- 1 large bunch Fresh Dill (Roughly chopped, stems included)
- 2 tablespoons Lemon Zest (From about 2 large lemons)
- 1 tablespoon Fresh Horseradish (Finely grated)
👨🍳 Instructions
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1
Rinse the salmon fillet under cold water and pat it thoroughly dry with paper towels. Placing the fish on a dry surface is crucial for the cure to adhere properly.
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2
In a small mixing bowl, whisk together the liquid smoke, bourbon, and maple syrup to create your concentrated infusion liquid.
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3
In a separate bowl, combine the kosher salt, maple sugar, cracked peppercorns, and crushed coriander. Mix until the spices are evenly distributed.
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4
Lay out a large piece of plastic wrap (twice the length of the fish) on a flat work surface. Sprinkle one-third of the dry cure mixture and half of the fresh dill onto the plastic wrap.
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5
Place the salmon fillet, skin-side down, onto the bed of salt and dill. Rub the grated horseradish and lemon zest evenly over the flesh side of the salmon.
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6
Slowly pour the liquid smoke and bourbon infusion over the top of the salmon, using your fingers to massage it into the flesh so it doesn't just run off the sides.
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7
Pack the remaining dry cure mixture over the top of the salmon, followed by the rest of the chopped dill.
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8
Wrap the salmon tightly in the plastic wrap, ensuring no air pockets remain. Wrap it a second time with another layer of plastic to prevent leakage.
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9
Place the wrapped salmon in a shallow glass baking dish. Set another slightly smaller dish or a flat board on top of the salmon and weigh it down with 2-3 heavy cans or a brick.
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10
Refrigerate the salmon for 48 hours. Every 12 hours, flip the salmon package over to ensure the liquid infusion circulates and cures the fish evenly.
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11
After 48 hours, unwrap the salmon. The flesh should feel firm to the touch. Rinse the cure off thoroughly under cold running water and pat very dry.
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12
Using a very sharp slicing knife held at a 45-degree angle, cut the salmon into paper-thin slices, leaving the skin behind.
💡 Chef's Tips
Always use 'Liquid Smoke' that lists only water and smoke concentrate as ingredients to avoid a chemical aftertaste. For a firmer, more traditional 'hard cure,' extend the refrigeration time to 72 hours. If the salmon tastes too salty after rinsing, soak it in cold water for 10 minutes, then pat dry again. Ensure your knife is razor-sharp; a dull blade will tear the delicate cured proteins rather than slicing them cleanly. Toasting your whole spices before cracking them releases essential oils that significantly improve the aromatic profile.
🍽️ Serving Suggestions
Serve on toasted pumpernickel bread with a layer of whipped cream cheese and capers. Pair with a chilled glass of dry Riesling or a smoky Islay Scotch to echo the infusion flavors. Accompany with a side of pickled red onions and a honey-mustard dill sauce. Arrange on a brunch platter with hard-boiled eggs, sliced cucumbers, and fresh radishes. Fold slices into a warm potato salad with fresh chives and a lemon-oil dressing.