Quick gravlax method - Definitely try

I ran across the below when just poking around for ideas now that I have a good amount of both fresh and smoked salmon. Have done this twice and it is super simple and amazing on a toasted bagel with all the fixings. This next batch I am going to make sushi rolls. Pic is after the 3 min brine and headed for the fridge overnight

Highly recommended
https://www.allrecipes.com/recipe/237473/quick-cured-salmon/

I went through a period where I was doing a variation of this with farmed atlantic salmon whole fillets - I wish I'd thought to slice them up. The thinner parts would get gummy in a really tasty way. Might have to get back into that phase...

This doesn't kill parasites - right? That's my understanding but would love to be proven wrong.

Thanks for posting. Properly done this can be a real treat!

I only do it with fish that has been frozen for at least 24 hours. Like all things salmon, if you start with great salmon, you get great smoked, gravlax, baked, broiled, poached, etc.

This is from a Chinook I caught on the 20th in PC. Can't wait to try this on a springer!!

You are correct, it is quite a treat.

I've been making Nova Lox via the Treager recipe.  My family loves it and think much of my frozen fillets will go that route. 

I did learn there are specific guidelines for killing the parasites, so you need to make sure you follow them to be absolutely safe.  Just freezing for 24 hours is not a great rule of thumb.  Look up the FDA guidelines.  -4 Degrees C or below for 7 days is what I did. 

I will say that the final product is definitely worth the effort