Cooking methods are described at the end of this section.
Another popular version of this marinade uses dill instead of thyme.
Alternatively, use a large zip locked bag.
Food safety experts recommend that you do not wash raw salmon or other raw meat before preparing. Cooking the meat is more effective at killing bacteria, and rinsing the meat is likely to spread the bacteria onto your sink or other places in your kitchen. [1] X Research source Wash your hands with soap and warm water for twenty seconds after handling raw meat.
Flip the salmon halfway through the cooking process if you are grilling it.
Feel free to add additional spices. Consider 1 tbsp (15 mL) sesame oil and 1 tbsp (15 mL) sesame seeds to match the other East Asian ingredients. [5] X Research source
Because the marinade was in contact with raw fish, it should be discarded after use, or brought to a boil before using as a sauce.
The skin helps keep the salmon extra flavorful, seal in the juices, and it’s easier to cook. After cooking, you may eat the skin or remove it. You may also grill, bake, broil, or poach your salmon after marinading.
Note: because the salmon is never cooked, keeping preparation surfaces and tools especially clean throughout the process is highly recommended.
Rye crackers or rye bread are another common food served together with gravlax.
