Yeah, now that you mention it, I remember I had to get out my best carving knife and put a razor-sharp edge on it. It still took a bit of finagling to get good slices, even then.
You make me want some gravlax really bad. A local supermarket has wild salmon filets on sale this week, so I think I know what I’ll be doing this weekend. Mental note: remember to get fresh dill, too!
Quick question: my salmon is skinless, so do I put the salt/sugar mixture on both sides of each piece? Or just the “inside” parts of the sandwich?
One smörgås, two smörgåsar. 
Oh, great. Now I have Falco in my head!
Alles klar, Herr Smörgåsar?
Ok, my salmon is wrapped and in the fridge. First flipping will commence at 5:30 AM.
Did you season both sides?
No. Should I have? I put the first piece on the plastic wrap and seasoned it on top. Then I put down the dill. Then I seasoned the second piece on one side and put the seasoned side on the dill, making the sandwich. Then I wrapped it in 2 layers of plastic, put it in a baking pan with a heavy cat iron fry pan on top, and into the fridge.
This was the first time I made it, so I should leave the answer to the experts; but I’ll give you a WAG anyway. If I had used skinless salmon, I would have seasoned both sides. But why? The used-to-be-skin-side just has plastic in place of skin, so what’s the difference? I’m guessing that dill-sugar/salt-fish-sugar/salt-dill-sugar/salt-fish-sugar/salt-dill would give more flavour to the fish (which it doesn’t really need, IMO), or shorten the curing time (since the curing seasoning is coming in from both sides), or both.
I think (in my first-timer’s opinion) yours will turn out great just the way it is. 
I hope so, but if not, it’s an experiment. First flip just happened. There was about 2 - 3 TBSP of liquid on the dish, which I poured off.
Round Two has been put into the fridge.
This time I used 1.8 pounds of fish, again from Trader Joe’s. I neglected to check the weight, so I didn’t know if I had enough dill. Since I’d bought all the first market had, I went to another one for some more. The Market is yup-scale, so I don’t go there often. I did get the dill (which I didn’t need, as it turns out) and they had fresh wild-caught salmon filets about 15" long. It had never been frozen, and arrived yesterday. The pisser was that TJ’s wild-caught frozen salmon is $7.99/lb. The Market’s fish was $5.98/lb. Oh, well. Live and learn.
I’m tasting my first batch as I type this. It’s milder than I expected, but the texture is good. Silky, but not overly oily. I bought a $4.99 fillet knife from Dick’s and it makes nice paper thin slices. I have some on a plate alone, with a small glass of ice cold vodka. Mmmmmm.
Dick’s Restaurant Supply? There’s one in Mount Vernon on my way home. (I don’t see one in SC on their site.)
Did you make the mustard sauce? I used the recipe linked by cactus waltz, and it’s very good. (it does need to be mixed each time, as the oil and mustard separate.)
Vodka sounds like a good idea! I should see if I can find come akvavit.
Nope, Dick’s Sporting Goods. Just a good ol’ fillet knife from the fishing dept.
I didn’t make any sauce right now, I just wanted to taste it since my wife is making dinner a bit later. I’ll try the sauce when I make a proper plate of it.
Ah. We don’t have Dick’s Sporting Goods in Washington. (I see them all the time in my data though.) Did the filet knife have a brand name? I love my Henckels, but according to Alton Brown the best knife is one like yours sounds to be. My knives are razor-sharp, but not flexible.
Yes, I have good quality, heavy knives, but for this purpose a thin, flexible stainless steel blade is best, as long as it’s very sharp. Any sporting goods store should have them, less expensive than a kitchen store.
Thanks. I have three days, so I’ll see if I can get to a sporting goods store mañana.
I wonder if rosemary could substitute for dill? Is it too strong? I have a rosemary bush which grows like crazy.I’d never have to buy it. Also, my wife hates dill, but loves rosemary.
How long can I expect this batch to stay good? I wound up with a lot more than I expected since my wife found the dill too much for her. I don’t think it’ll stick around too long, but will it last weeks without spoiling in the fridge?
Everything I’ve read says that it will keep for a week in the fridge. Also, everything I’ve read says it freezes well. When it was convenient, I got my gravlax at Ikea. It was frequently frozen, and it was tasty when it thawed. (Not as tasty as my first attempt, though!) You might want to figure out how much you will eat, and then freeze the rest after packaging it with one of those seal-a-meal things.
I’m having a quick look for rosemary gravlax, but haven’t found a recipe yet. I did find one for trout gravlax with rosemary.
I think I’ll try it next time. And yes, I think I’ll freeze one of my pieces now.