The Salt Guru: How to Make Gravlax

[@gamma2597]

Just found you, 8 years after this video was posted. I knew you were the right choice immediately because I love the classic salty flavor of real lox and most of the recipes I'd found for this use far less salt than sugar. Love your presentation style; as others have said, it's extremely professional while also casual and informative. It's a shame your channel's quiet right now, but I'm hitting the Subscribe button anyway, just in case. Stay salty my friend :)

[@mdel5384]

Thank you, thank you, thank you!! I've always wondered if I was forever stuck with buying very expensive smoked salmon at the grocery store that would only last me one day. This video is a life saver. Thanks for sharing the knowledge!

[@user-pd3el2lo3x]

Very professional, under appreciated.

[@jenwaddell9632]

You seem like a very nice man. And very knowledgeable. I dont care for salmon AT ALL! But, my boyfriend of 11 yrs fishes A LOT!! So he brings home all kinds of fish...including salmon, when it's in season , so i think i am gonna impress him with what I've learned here!! Thank u so much!! In gonna give it a try!!😉

[@namafarm]

the art direction sound effects and editing are PRIMO on this show. kudos and we'll done chef!!

[@markwoldin162]

Beautifully done. Calm and competent.

[@Mirror777World]

Do you rinse the filets (rinse salt/sugar off) before slicing and eating?

[@MrAmbrosse]

Yes

[@thezacofalltrades7428]

Great video! I like your demeanor and teaching method👍🏼

[@onwave]

Makes my mouth water. Glad you used quality camera and audio!

[@mariailcatorres6977]

Great video and very professional! I loved it !

[@krzysztoffrankowski2026]

Very informative video Thank you very much Can you show how to present and serve cured Salomon on restaurant dishes. It was on corner yours presentation but for very short time.

[@Carperama]

SaltGure maybe you can answer this question: When to or if ever do you use Pink Cure#1 for salmon not heat cooked? Do you not need it only if cold smoking? Thanks.

[@ancheta37]

beautifully done :) ! Great lighting and great camera angles THANK YOU! i'm gonna subscribe

[@conchita189]

Aun no entendiendo casi nada el inglès he podido realizar de manera sublime esta receta muy especial muchas gracias de una catalana de Barcelona

[@csufjeff]

Excellent recipe and presentation..Thank you for sharing...Cheers

[@TheSwedishFreaK]

This is nice. But I have to say that I like to use coarsely ground white-peppercorns into my salt and sugar. it gives a nice taste, not strong by any means but it gives a distinct flavour which i can't describe you have to try it yourself. And remember to be quite generous with the pepper. hought i'd share cause salt/sugar/whitepepper is the traditional Gravlax mixture for christmas salmon for the christmas table. atleast in the part of sweden i come from.

[@nonnodad]

I have always used regular salmon from the supermarket, as long as it looked and smelled fresh.

[@alangelman5479]

I live in Montana. Where am i supposed to find FRESH DILL this time of year? I make it ALL year long making new as i finish the current batch.

[@abrahamwu9680]

can I just buy the salmon from the supermarket? Or does it have to be the type for sashimi? Thanks!

[@BaileyJameson]

Great video! I've got some curing in the fridge right now!

[@felcas]

This recipe is VERY DELICIOUS!!! However I use much more weight then he used and only one filet at a time. I also use coarse salt pebles. In the end I cover again with dill and slice it, the dill not only gives a great taste but it is also a very nice garnish.

[@HeatherSpoonheim]

I think layering the salmon offers a little economy on the dill - but I do agree that more weight would be a good idea here. I hate salmon, but I've done a nice gravlax of trout, and once with halibut.

[@hsppy2504]

I mix with brown sugar, and put more weight and put for 7 days turning every 12 hours. It is delicious.

[@blakeb320]

Salt guru.....you rock man!

[@MatthewSmith-cp3hu]

how do you like to serve it?

[@billygotes5582]

Does cane sugar work as well?

[@geniuspharmacist]

Can you do it without sugar?

[@chopperdeath]

Where are you salt Guru?

[@jsouza723]

Hello sir I would like to ask if I could use other type of sugar aside of white sugar mixed with the cousers salt please advice thousand thanks sir JOHN SOUZA.

[@MCWaterman]

This video is kind of incomplete. I need to know what to do with the brine when flipping the fish. I have determined from other sources that the best thing to do is discard it, but I would like your input, of course.

[@MCWaterman]

I have learned from experience that you should not throw out the brine until the fish is fully cured. As it cures, some of that water will be pulled back into the fish so if you throw it out each day your fish will end up dry.

[@AZD2169]

Great editing and video.

[@bmwrulesforeternity5218]

I use brown sugar .. but it doesn't really matter, does it ..?

[@iggytse]

If salt was used before refrigeration why do you need to put the cure in the fridge? Would that be because this was a tradition Scandinavian dish that was prepare in a cool climate?

[@MCWaterman]

Can I use the same technique for most other kinds of fish? It's getting so that fresh salmon costs as much as smoked or cured so I wouldn't be motivated to do this to save money. Are there less costly cuts that you have had good results with?

[@MCWaterman]

I'm making Talapia alongside the salmon using the same recipe. I'll let you know how it comes out.

[@jonaswtf1]

i think you should choose a high-fat fish for curing, for best result. and make sure its edible raw, some fish contains parasites if you dont prepare it correctly

[@kashifrit]

My salmon turned out to be very salty. This was my first attempt at making it. Anything special which I did wrong ??

[@MaZEEZaM]

Can anyone possibly tell me what is Kosher salt, and how is it different from normal salt? I've only been hearing it used in the last few years, I'm guessing whoever sells it had a big marketing campaign in the US?

[@MaZEEZaM]

Thanks for the info, I don't think salt we buy in Australia has additives in though if its an anti caking compound then perhaps they will, will have to have a look :)

[@fionn5305]

+MaZEEZaM I would use Himalayan pink salt and brown sugar. Kosher is salt it just what one believes in but of course Muldon salt is recommended my chefs around the world and then there is Fleur de Sel !

[@alexk7837]

I've seen kosher cucumbers, kosher cheese, kosher sugar. I'm surprised they only insist on using kosher salt in recipes and not all other ingredients.

[@brandonchamberland2046]

MaZEEZaM If im not mistaken, the use of kosher salt in recipes is recommended due to the finer grain of the salt. This is supposed to increase quality

[@hereitis.2587]

@@alexk7837 they use the kosher salt because it has a thicker heavier grain and no additives. It is not necessarily because of its sanitary or health techniques of extraction. So only about food not religion.

[@MCWaterman]

Also, after salting, how long will this keep? Can I just freeze a bunch for later?

[@Sypher474]

This should last a good 2 - 3 weeks if well refrigerated. Though I doubt it wouldn't be eaten in that time. Keep the fillet whole, and slice off bits as you use it.

[@MCWaterman]

Sypher474 Yeah you called it lol. I ate the whole thing the same day.

[@MCWaterman]

Sypher474 Oh, and thank you for making this by the way. You have some of the most informative curing videos on all of KZbin.

[@XMetalChefX]

I love you.... You are awesome...

[@jordanlulich5011]

You don't cold smoke it?

[@crateandbarrels]

how do you remove the salt after it's cured? or do you leave it on?

[@pacificcoastbreeze]

CHINPAZO You wash it off, or wipe it off if you can. Just don't damage the meat

[@MaZEEZaM]

Most people just brush or wipe it off with paper towel.

[@giangstr]

What is the ratio of salt & sugar?

[@bbbvvhk]

giangstr 1:1

[@modelleg]

Yummy, Salt Guru!

[@Marymina6754]

Great video

[@TSODInc]

Help-Help-Help, I used 1 to 1 Brown sugar and salt, three days in fridge, it came out like soft jerky. Now I think my failure was draining, it did sit in its liquid for a day, any ideas?

[@MaZEEZaM]

That's strange, did you turn the fish at least once per day and did you weigh it down enough? I'm thinking if it was soft perhaps you didn't use enough salt and sugar for the quantity of salmon? The guy in this recipe kind of uses the bare minimum needed to cure the fish, you want quite a bit.

[@MaZEEZaM]

It's meant to be firm not hard like jerky.

[@philipyoung3030]

My method's little different,but your's is really good also. :)

[@mmhuq3]

Thanks

[@Kazzzzzo]

Is it safe to eat it raw?

[@westwizzer]

Once Cured

[@Sunergyvan]

Its better buy in the shop fish and chips

[@LinkeHarryB]

Probably in the past people ate more salt, but also did more physical labour which made them sweat more. This is a very good recipe though!

[@kolinajane4691]

Mmmm. Thank you!

[@rimmersbryggeri]

I have never seen anyone not use coarsely crushed white or black pepper. What is kosher salt? The traditional method is to bury it in the garden.

[@MusikAlltid]

Salt utan jod

[@rimmersbryggeri]

MusikAlltid Japp. Men vet dom det?

[@MusikAlltid]

Jag tvivlar på att majoriteten av jänkarna vet det men så länge dom använder det så spelar det inte så stor roll

[@rimmersbryggeri]

MusikAlltid Jo jag vet det men det är därför man frågar dem vad det är som gör det till kosher. Blir lite mer bakvänt när dom saltar fläsk med koshersalt för mig. Lite osmidigt att använda såna termer på youtube som riktar sig till hela världen när inte ens resten av den engelsktalande världen kommer veta direkt vad det betyder.

[@johnwangus]

a small amount of beetroot gives it some nice extra flavour as well :)

[@anttiruuskanen6928]

You should try using beet roots in this dish. It is very good, and the Swedish people who like salmon gravlax usually use it

[@hereitis.2587]

Please explain more! The beets are eaten as well? Are they layered like the dill?

[@anttiruuskanen7126]

@@hereitis.2587 Usually used for coloring purposes, but considering how you also use a LOT of salt, you might not want to eat them afterwards.

[@ChickenMcThiccken]

i used some grey goose vodka once. it was good, but you can tell there was that vodka-ness to it.

[@Rosk03]

My 2nd attemp at making gravlax. Fun recipe!

[@ttrenchmiranda]

how did both attempts go? what did you learn from them?

[@westwizzer]

All good showing how to cure it, but for those who want to learn how to Cold Smoke it, you have not shown or said how its done for the viewers.

[@douglynch8954]

This video also fails to show how to build your own aqua farm for raising the salmon in the first place. That's what I would like to know. Why doesn't he show us how to do that?

[@HeatherSpoonheim]

+Doug Lynch - cheeky buggah!

[@michaelwilson4621]

that's because he isn't making cold smoked salmon, he is making cold cured salmon. a mind is a terrible thing to waste!!!

[@chefsvision6351]

Delicious !!! I have as well a gravlax recipe, if you want to check it out

[@admthrwn]

He sure got a kick out of his own rhyme at the end. heh

[@josepolo6059]

Natural food made with a sick salmon full of antibiotics, gmo etc... This is not wild salmon but a piece of salmon coming from a Norwegian fish concentration camp. Hope salt, sugar and dills will detox the salmon... Man can eat anything anyway He has a very good digestive system till when...

[@YouMockMe]

Why do I have to cut so thin? Can't I make this a sandwich or burger like?

[@MaZEEZaM]

You could cut it thicker but I think you will find its flavour to rich (overwhelming), also when you slice it thin it literally melts the fats in the salmon in your mouth and tastes awesome. I like to serve it on blinis (mini pancakes) with a blob of cream cheese topped with thin slices of salmon. 🐠

[@reallivebluescat]

its more or less the same reason why you cut prosciutto in thin slices. try it. its not good.

[@michaelahsin2187]

😎😎😎

[@Enkelados101]

You need to put the dill first before coating with salt.

[@jessert]

this is exactly what i was looking for! some nice old women gave me tons of free fresh dill on the street yesterday and i think this is going to be great....made it once before but not with fresh dill!

[@exploitsguy]

yum yum

[@_general_error]

So this person is using copious amounts of plastic film, which ends up choking a seal to death for him having an easy turning of a fucking fish?!

[@mdarrenu]

Examine the Salmon!

[@ericst-denis9661]

this recipe is very basic......I prefer wild salmon, sush as alaskan much more of a red/orange color and brown suger over white and I grate lemon fresh rind on top of the dill for that extra flavour.....

[@MaZEEZaM]

I have a love hate relationship with plastic, yes it's convenient but it's seriously bad for our environment and the sea birds and fish that consume it.

[@corellitube]

MaZEEZaM glass works great

[@vm2463]

Lovely. Salt guru doesn't know the 3 percent salt curing rule. To cure any meat (beef, pork, chicken, fish) one need to add salt in the amount of 3 percent of the meat's weight. If you put more, than too much moisture will be extracted and final product will be too salty. P.S. please sharpen your knife, its painful to watch your salmon going through the dull knife operation...

[@xxxciao]

for everybody .... first put the fillet on the freezer for 24h, for kill the parassite afther do this nice salmon

[@jsouza723]

Hello sir I would like to ask if I could use other type of sugar aside of white sugar mixed with the cousers salt please advice thousand thanks sir JOHN SOUZA.

[@Warlundrie]

+john souza You can use regular brown sugar as well for a different flavor :)

[@MaZEEZaM]

What's important is using equal parts sugar and salt as this is what cures the fish. Any type of sugar, any type of salt. 😊 baring in mind some sugars are sweeter than others.

[@Warlundrie]

MaZEEZaM Not entirely true, what's important is the amount of salt as that is the actually ingredient that cures the salmon. You can use only salt if you'd so wish, adding sugar is mostly for the flavour. :)

[@MaZEEZaM]

Sugar is also a preservative.

[@Warlundrie]

MaZEEZaM But it's not used for the preserving factor in Gravlax, that is the salt. The salt cures it and preservs it. In the original gravlax back during teh viking age they only used salt.