Easy Gravlax

Directions

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.