I've made fabulous gravlax at home for many years using the following Scandinavian recipe.
From your fishmonger, have him (or her) cut (w/ skin left on) two nice sized portions of salmon filet cut from matching sides of the salmon. Be sure to have him remove the pin bones.
Rub the salmon flesh generously with Aquavit
. Then rub the salmon flesh with a mixture of kosher salt, sugar and, freshly ground white pepper.
Stuff a very large amount of freshly chopped dill
between the flesh of the two sides and wrap the salmon tightly flesh to flesh in plastic wrap and place in a suitable casserole dish (not a flat dish) with at least a few pounds of something heavy on top of the salmon and refrigerate. We use weights or a very heavy pan with a 6.6LB. can of food inside the pan.
Flip the salmon over and drain the accumulated liquid from the dish about every 12 hours for at least three days. No less!
After three or four days, unwrap and dispose of the plastic wrap, drain the accumulated liquid and clean off all the dill, salt, pepper and sugar.
You should now be able to slice (with a long narrow, thin bladed knife) lovely slices off the skin. Place the salmon, side skin down on a carving board to do so.
I guarantee, the best
Gravlax you've ever had!
<message edited by Twinwillow on Tue, 02/28/12 10:34 AM>