2 lbs salmon divided into two equal pieces with skin on and all bones removed
1/2 c coarse salt
1 c brown sugar
1/2 T freshly ground black pepper
1 1/2 T aquavit, lemon vodka or gin
1 herb sized package of fresh dill (Rough chopped with stems)
Lemons for serving
1/2 c mayonnaise
1–2 T Dijon mustard
1–2 t fresh chopped dill
Freshly ground black pepper
Lay both sides of salmon on a sheet of plastic wrap skin side down.
Mix together your rub of salt, and sugar and pepper. Sprinkle liberally on both halves. Turn over and sprinkle the skin well too. Turn back over and splash with your choice of spirits. Put most of the chopped dill on the flesh side of one of the fillets. Sandwich the fillets together.Cover with remaining dill and rub any remaining rub onto the outsides of the salmon. (You may have some leftover.)
Wrap up well in plastic wrap. Leave the salmon on the counter for 3-4 hours so that the salt begins to dissolve. Now place in refrigerator with a large flat rock to weight it. OR you can use large heavy cans or even a cast iron skillet.
24 hours later, open your package and baste inside and out with the juices. Do this for the next two days or until your salmon is ready. When the flesh is opaque, on the second or third day, under cold water, wash off rub. Slice thinly on the diagonal and serve as suggested above.
Mix all ingredients for sauce together and serve on the side with the salmon.
Read my post for serving suggestions.
Keywords: Gravlax salmon, lox, smoked salmon, gravlax smoked salmon, gravlax platter, salmon