Easy Gravlax Recipe

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

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

3. Place a large piece of cheesecloth on a sheet pan. Place half of the chopped dill on top. Sprinkle half of the cure mix over the chopped dill. (The layer should be slightly thinner where the fillet tapers to the tail.)

4. Place the salmon skin side down on top of the cure mix. Squeeze the lemon juice over the salmon flesh and sprinkle with the remaining cure mix and dill.

5. Wrap the salmon in the cheesecloth.

6. Place the salmon in a solid hotel pan. Top the salmon with a second hotel pan. Press down with a 6- to 8-lb/2.72- to 3.63-kg weight.

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