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.
3. Crisp the Skin
Season the salmon skin with togarashi and bake until it is potato-chip-crisp.
4. Finish the Dish
Serve the cured salmon with the skin cracklings, salmon roe and yogurt.
Get Tom Douglas' Quick-Cured Salmon with Salmon Cracklings Recipe.