2012Coleman wrote:
IMO, the ONLY way to cook salmon is to season with dill, drizzle with a little olive oil, then set it on a cedar plank that has soaked for 30 to 40 minutes, then place directly over hot coals for 15 to 20 minutes. Then enjoy with your favorite white wine. I can't see why you would want to make it taste like anything other than salmon by marinating it in sugar.
Gravlax has sugar added not so much for the sweetness as the salt counters that but as part of a curing process much like wet brining. In fact this is dry brining. Various fish has been preserved in this manner by the Scandinavians for many centuries and it's commonly served cold or at room temperature. No smorgasbord is considered complete w/o it.
Give it a try by just buying some already made. Your mouth might be surprised:).
For the record I also like salmon poached though nothing wrong w/ grilling it. Alright, alright, I just like salmon;).
