Brad Makes Gravlax (Cured Salmon) | It's Alive | Bon Appétit

In this instalment of Bon Appétit’s It’s Alive, host Brad Leone demystifies the classic Nordic technique of preparing gravlax. For professional chefs looking to lift their larder or garde-manger sections, curing salmon in-house offers an exceptional, margin-building opportunity. The episode balances Leone's signature lighthearted humour with a fundamental masterclass in osmotic preservation, demonstrating how simple cure mixtures can radically transform the texture and flavour profile of quality seafood.

Executing the Perfect Cure

At the heart of any successful gravlax is the osmotic process, where a balanced blend of salt and sugar draws moisture out of the fish whilst preserving its cellular structure. This technique not only concentrates the natural, clean flavours of the salmon but also alters its texture to a firm, sliceable silkiness. Professional kitchens must pay close attention to the physical distribution of the cure. Leone emphasises ensuring the thickest parts of the fillet receive adequate coverage to guarantee a consistent, even cure throughout the fish.

The ratio of salt to sugar remains a key point of customisation for chefs. While salt acts as the primary preservative and firming agent, sugar tempers the harshness of the salt, keeping the flesh supple. Aromatic additions such as fresh dill, citrus zest, and toasted spices—such as turmeric, which Leone playfully disputes—are packed tightly against the flesh to infuse deep aromatic notes over the curing period.

Timing and Post-Cure Prep

One of the most critical elements of gravlax production is precise timing. Over-curing results in a tough, overly salty product reminiscent of jerky, whilst under-curing leaves the centre flabby and chemically raw. A typical cure cycle spans several days under refrigeration, often weighted down to expel moisture evenly and compress the flesh.

Once the target cure is reached, the fillet must be thoroughly rinsed in cold water to halt the curing process and then patted completely dry. Leone demonstrates that the key to a pristine service presentation lies in masterly knife skills. Using a long, flexible slicing knife at a shallow angle, chefs can yield wafer-thin sheets of translucent salmon, perfect for elegant breakfast platters, high-end canapés, or modern seafood starters.