Help! - gravad lax

[Robinson88]

Made some gravad lax, using skinless salmon and it's turned out a bit too salty.

Are there any established ways to fix this? I presume soaking in water for a while will solve the problem (as you'd do with over-salty bacon)?

Thanks for any help!

[ZoeLouise]

I have soaked over-salty gravlax in water with good results.

[Robinson88]

Cheers ZoeLouise - how long are we talking about here - an hour?

[ZoeLouise]

Something like that. Just taste it and see.

[lcool]

I don't think I would water soak nor do I think all is lost.

If you have the texture you like and want,you'll lose it.How salty is too salty?
"a bit too salty"is easy to adapt and work with.
maybe a short additional cure with just sugar

Not knowing your menu purpose,main,app etc.
Maybe rethink,add to the condiments things that balance well with and against salt without a ton of work.
sour cream or ranch dressing with a sweet note
not quite sweet pickled,onion,fine shred cabbage
grated apple

[Robinson88]

Thanks, yes, good ideas - it'll be served with the classic mustard and dill sauce, which is fairly sweet - so hopefully that will balance it out.