Gravlax

Steps

1. prep10 min
   fish very cold and pin-bone free
   Check the salmon carefully for pin bones and pat it dry. Gravlax receives no later cooking step, so start with fish suitable for raw/cured preparation and keep it refrigerated throughout handling.
2. mix3 min
   cure evenly blended
   Mix salt, sugar and cracked pepper. A uniform cure prevents isolated high-salt patches and gives the sugar and salt equal access to the fish surface.
3. prep5 min
   flesh completely covered
   Set the salmon skin-side down, cover the flesh evenly with the cure and pack dill across the surface. Wrap or place in a snug covered dish with room for liquid to collect as the cure draws moisture from the fish.
4. rest1440 min
   refrigerated, fish noticeably firmer
   Cure under refrigeration for about 24 hours, turning once if the setup benefits from redistribution of the curing liquid. Thicker fillets may need longer; judge by a firmer texture rather than time alone.
5. prep8 min
   surface clean and dry
   Remove the dill and cure and wipe or rinse very briefly as needed, then dry thoroughly. Taste a thin edge slice; if the cure is already assertive, do not extend the process merely for schedule convenience.
6. prep5 min
   very thin bias slices
   Slice the gravlax thinly on a shallow bias, leaving the skin behind. Thin slicing keeps the cured texture tender and distributes the salt-dill seasoning across each bite.