Since I love cured salmon (also known as gravlax or gravlox) so much, I decided to do it myself a few hours ago. I can't stand how they charge so much for the pre-packaged stuff, i'll just do it myself since I love it so much.

I just did a basic sea salt (the coarse un-ground crystals), 3 tablespoons: 1tbsp on the skin side, 1tbsp on the other side, and then 1 more tbsp on both to cover any areas I missed. I fear I might have put on too much salt but we'll see. Then I sprinkled some peppercorns on it. Wrapped it tight in plastic wrap and stuck it in the fridge and i'm gonna leave it in there for 12 hours. If this goes well, next time i'm going to make an actual sauce when I leave it in the fridge.

If anyone here has done it, I have a couple questions. First off, how long do you leave it in the fridge before eating? I'm leaving it for 12 hours but i've read elsewhere that people have left it for 48-72 hours. And what is the fish supposed to look like when it's ready? I heard it looks a bit whiter than when you first stick it in the fridge.

If this run works, then the next time I make it, i'm gonna use the following recipe for the sauce to let the salmon soak in:

1 Cup. salt
2 Cup. brown sugar
1 Tbsp. fresh-ground black pepper
2 large bunches of dill, chopped rough (stems and all)
1/4 Cup. spirit such as brandy, vodka, gin or aquavit (any opinions here?)