Smoked Salmon Without a Smoker: A Coffee-Infused Gravlax Alternative

Prep Overview

• Total Time: 3–4 days (curing, chilling, finishing)

• Prep Time: 5 minutes

• Cook Time: 5 minutes (initial prep) + 3–4 days (curing, drying, final resting)

Ingredients

Dry Cure Blend

• 3 tablespoons whole coffee beans, crushed

• 2 cups (packed) brown sugar

• 2 teaspoons smoked paprika

• 1 cup kosher salt (e.g., Diamond Crystal)

Wet Components

• 3 tablespoons mezcal (or peaty scotch/bourbon, per user feedback)

• 1 tablespoon brown sugar

• 1 tablespoon maple syrup

Protein

• 1 whole (2–2.5 lb) side salmon fillet, preferably wild-caught, skin-on, rinsed, and patted dry

Tools

• Medium bowl (for dry cure)

• Vacuum sealer + sealable bags (or heavy-duty plastic wrap, 2 sheets)

• Sheet pan (2–3 sizes, for curing and pellicle formation)

• Large skillet (for weight during curing)

• Racks (for sheet pan, to air-dry pellicle)

• Paper towels (for drying)

• Pastry brush (for glazing)

Step-by-Step Instructions

1. Prepare the Dry Cure

Crush 3 tablespoons whole coffee beans by placing them on a cutting board and pressing a heavy skillet firmly to crack into 2–3 pieces (some whole beans are acceptable). Transfer to a medium bowl and mix with 2 cups brown sugar, 2 teaspoons smoked paprika, and 1 cup kosher salt until evenly combined.

2. Cure the Salmon

Option A: Vacuum Sealer Method

• Cut a sealable bag 3–4 inches longer than the salmon. Spread ⅓ of the dry cure blend across the bottom, matching the salmon’s shape.

• Place the fillet on top, then cover with the remaining dry cure. Drizzle 3 tablespoons mezcal over the top.

• Seal the bag, removing as much air as possible.

Option B: Plastic Wrap Method

• Layer 2 overlapping sheets of plastic wrap on a half-sheet pan. Spread ⅓ of the dry cure over the wrap.

• Place the fillet on top, then cover with the remaining cure. Drizzle mezcal over the salmon.

• Cover tightly with a second sheet of plastic wrap, then a third sheet (for extra security). Weigh down with a large skillet to ensure uniform pressure.

3. Refrigerated Curing

Place the cured salmon in the refrigerator, turning every 8–12 hours to ensure even curing. The goal is for the flesh to feel stiff (thin end) and firm (thick end), typically 24–48 hours. For thicker fillets, extend to 48–72 hours; press lightly to check for tight, non-indenting flesh.

4. Rinse, Dry, and Pellicle Formation

Unwrap the salmon and rinse thoroughly under cold water to remove coffee bean fragments. Pat dry with paper towels.

• For Gravlax-Style Slicing: Thinly slice and serve immediately.

• For Firmer Texture: Place the fillet on a rack in a sheet pan, refrigerate uncovered for 24–36 hours. This forms a “pellicle” (shiny, thin outer layer) for structure.

5. Maple Glaze & Final Cure

Mix 1 tablespoon brown sugar with 1 tablespoon maple syrup until mostly dissolved. Brush evenly over the salmon, then refrigerate for 24 hours. After 12 hours, re-brush with any drippings to ensure even coating.

6. Serve and Store

• Final Inspection: The salmon should have a firm, shiny exterior. Slice at a 45° angle (against the grain) for chewy pieces.

• Serving: Enjoy with cream cheese and bagels, or use in smoked salmon applications (e.g., blinis, salads).

• Hot Prep: Steam, poach, bake, or broil until tender.

• Storage: Vacuum-seal or wrap tightly in plastic; refrigerate up to 1 week, or freeze up to 3 months.

User Tips & Community Feedback

• Alternative Mezcal: Replace mezcal with peaty scotch or bourbon for a smokier, less herbal profile (per user comments).

• Liquid Smoke Hack: For speedier smokiness, mix 2 tbsp kosher salt with 1 tbsp liquid smoke (Wright’s recommended) in a glass dish. Layer salmon on top, cover with plastic, and refrigerate (turn after day 2 for 4-day cure).

• Wild vs. Farmed: Wild salmon (higher fat content) yields better texture—stick to wild-caught if possible.

• Sweetness Adjustment: Reduce brown sugar by 2 tbsp if the cure is overly sweet; add smoked paprika/mezcal for more smoke.

Recipe adapted from traditional gravlax, with coffee, mezcal, and maple for an elevated smoked flavor without a smoker.