Gravlax/Lox at home

[summilux]

Gravlax is incredibly easy to make at home. It is simply a skin-on salmon filet left in a salt/sugar/herb mixture for a day. No cooking is required but you will absolutely need a razor sharp knife to serve it. Making gravlax at home also gives you the opportunity to tune the sweetness to taste.

2-3 lb piece of salmon with belly removed but skin intact.
10% the weight of salmon in sea salt
10% the weight of the salmon in white granulated sugar
bunch of fresh dill (about 3 cups chopped)

Rinse the salmon and pat dry. Run your hand lightly over the filet to make sure that all the pin bones have been removed.
Put half the dill in a container that will hold the entire filet
Combine the salt and sugar. Rub half the mixture into the skin. Rub the other half into the flesh.
Put the salted salmon into the container and cover with the remaining dill.
Cover and refrigerate 24 hours.
Remove the salmon, rinse and pat dry.
Taste. If you want it saltier you can put it back in the brine.
Remove the skin and serve, cutting at a 45 degree angle to the grain.
Bow deeply as you receive the applause of your family and friends.

You can personalize this recipe by adding gin or vodka or pepper but I like this simple. If you want it sweeter, add more sugar next time.