Swedish Gravlax Recipe

Remove any bones from the salmon fillet and pat it dry with a paper towel.

Mix together the salt, sugar, dill, and lemon zest in a bowl.

Sprinkle half of the mixture evenly over the flesh side of the salmon.

Place the other half of the mixture onto a piece of plastic wrap and place the salmon, flesh side down, onto the mixture. Cover the salmon with the remaining mixture and wrap the plastic wrap tightly around it.

Place the salmon in a dish and weigh it down with a heavy object, like a can of beans, to press down on it. Refrigerate for 48 hours, flipping the salmon once halfway through curing.

After 48 hours, remove the salmon from the plastic wrap and rinse it thoroughly in cold water to remove the excess salt and sugar mixture. Pat it dry and sprinkle with freshly ground black pepper.

To serve, thinly slice the salmon, starting at the tail end and cutting on the bias. Serve with mustard-dill sauce or on a bed of mixed greens.