HOMEMADE GRAVLAX is a fine dining experience which is easily prepared in your kitchen! What is Gravlax?
It is a Nordic dish consisting of raw salmon cured in salt, sugar and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally steward sauce, also known as gravlaxsås),a dill and mustard sauce and served either on crackers, bread of some kind, or with boiled potatoes.          

Traditionally Gravlax is made with fresh dill, salt and sugar but you can be as creative as your imagination will allow. You can use brown sugar instead of white or different types of pepper (red, white, pink). You can add any of your favorite herbs, spices or seasonings, that’s the beauty of making your own culinary creations.
It’s all about you, your palate and your preferences!         

During the Middle Ages, Gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. The word Gravlax comes from the Scandinavian word gräva/grave ("to dig"; modern sense "to cure (fish)").  

Ingredients:

1. 2-3 pounds of High Liner’s 3489 - Atlantic Salmon Fillet, Skin-on, Boneless (I take the skin off for extra flavour penetration)
2. 1cup kosher salt
3. 2 cups white sugar
4. 2 tablespoons cracked black pepper
5. 3 ounces of fresh dill

*Any other herbs, spices or seasonings you see fit*

For Garnish:
1 loaf of pumpernickel or rye bread, sliced
And/or crackers of your choice
fresh dill
lemons

Instructions:

Yields about 2 pounds of gravlax.

1. Cut the High Liner Atlantic Salmon Fillet in half, trim excess fatty flesh and remove the skin.
2. Pat the Salmon dry with a paper towel.
3. Combine the salt, sugar and black pepper in a bowl. Pour half of the salt, sugar, pepper mixture in the bottom of a baking dish, adding the dill last so it is touching the flesh of the salmon.
4. Place the two salmon halves side by side on top. Place the rest of the dill on top, pour the rest of the salt/sugar on top completely covering the salmon. Leave no flesh showing.
5. Wrap baking dish with plastic wrap.
6. Put the wrapped Salmon in the refrigerator for at least 48 hours, flipping the over every 12 hours and pouring off any excess liquid from the dish.
7. When the fish is done, it will have become denser and firmer to the touch.
8. To serve, remove Salmon from the dish and wipe off any remaining salt mixture and dill. If desired, rinse lightly under cold water.
9. Place the gravlax skin-side down on a cutting board and slice thinly on an angle.
10. Serve with sweet mustard dill sauce and crackers, pumpernickel or rye bread.
11. If the finished product seems a little salty for your liking you can always pack it in brown sugar, wrap it back up and place in the refrigerator for another 6-8 hours.
12. This should pull out any remaining salty flavor.