Easy Gravlax

1. 1

   Remove the pin bones from the salmon and score the skin.

2. 2

   In a bowl, mix the sugar, salt, and pepper to make the cure mix.

3. 3

   Place a large piece of cheesecloth on a sheet pan.

4. 4

   Place half of the chopped dill on top.

5. 5

   Sprinkle half of the cure mix over the chopped dill.

6. 6

   (The layer should be slightly thinner where the fillet tapers to the tail.)

7. 7

   Place the salmon skin side down on top of the cure mix.

8. 8

   Squeeze the lemon juice over the salmon flesh and sprinkle with the remaining cure mix and dill.

9. 9

   Wrap the salmon in the cheesecloth.

10. 10

    Place the salmon in a solid hotel pan.

11. 11

    Top the salmon with a second hotel pan.

12. 12

    Press down with a 6- to 8-lb/2.72- to 3.63-kg weight.

13. 13

    After 3 days, unwrap and gently scrape off the cure; you can rinse the salt off with warm water.

14. 14

    Sprinkle some chopped dill on top and let dry for about 2 to 3 hours The gravlax is now ready to use or it may be wrapped and refrigerated for up to 5 days.

No additional tips available.