Chef Tom Douglas of Seattle’s Hot Stove Society uses an almost instant take on gravlax to show off the amazing local salmon. Here, his step-by-step guide for quick-curing salmon.
1. Skin the Salmon
Holding down the skin, slide a sharp knife between the skin and the fillet.
2. Cure the Fish
Sprinkle thin slices with salt, sugar and Aleppo pepper. Let stand for 30 minutes.