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1
Mix together the salt, sugar, and dill.
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2
Put the salmon, skin side down, on a large sheet of plastic wrap.
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3
Cover the flesh side of the salmon with the salt mixture, being sure to coat it completely (there will be lots of salt mix; just pile it in there).
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4
Wrap the fish well.
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5
If the air temperature is below 70F and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more.
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6
Otherwise, refrigerate immediately for about 36 hours.
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7
Unwrap the salmon and rinse off the cure.
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8
Dry, then slice on the bias.
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9
Serve plain or with lemon wedges, creme fraiche, sour cream, or a light vinaigrette.
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10
Low-Salt Gravlax: Use 1/2 cup salt and 1/4 cup sugar.
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11
Combine a couple of chopped bay leaves, 1/4 cup minced shallot, and 1 teaspoon cracked black pepper with the dill.
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12
Refrigerate for 48 hours and proceed as directed.
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13
Citrus Gravlax: Use 1 cup each salt and sugar, combined with the grated zests of 2 oranges, 2 lemons, 2 limes, and 2 grapefruit, 2 tablespoons juniper berries; 1 tablespoon cracked coriander seeds; and 1 bunch of dill, stems and all.
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14
Marinate for 12 to 24 hours.
