Gravlax

Prepare the Salmon

Ensure the salmon fillet is boneless and skin-on. Rinse and pat it dry with paper towels.

Mix the Cure

In a small bowl, combine the granulated sugar, coarse sea salt, freshly ground black pepper, and dill seeds.

Prepare the Salmon for Curing

Place the salmon fillet on a large piece of plastic wrap or parchment paper.

Rub the cure mixture evenly over the salmon fillet, making sure to cover all surfaces.

Add Dill and Optional Ingredients

Sprinkle the chopped fresh dill over the cured salmon.

If using, add the lemon zest and drizzle the vodka or aquavit over the top.

Wrap and Refrigerate

Wrap the salmon tightly in plastic wrap or parchment paper.

Place the wrapped salmon in a shallow dish to catch any liquid that might escape.

Cure the Salmon

Refrigerate for 2-3 days, turning the salmon every 12 hours to ensure even curing. The salmon is ready when it is firm to the touch and has taken on a translucent, pink color.

Slice and Serve

Unwrap the salmon and rinse off the cure mixture under cold water.

Pat dry with paper towels.

Slice the salmon thinly on a bias.

Serve