i am prepared to make gravlax today and was just checking out some other recipes for a point of reference and found yours. I think I will try it!

I bought two kinds of fish, one fresh Keta salmon and one previously frozen "regular" salmon (wild caught, but I forgot which kind).

I saw these questions asked, but did not see clear answers:
How will adding Vodka/Gin affect the cure? Or will it, is it just for flavor?
How long can I keep the fish once the cure is finished? I am serving it for Thanksgiving, in 9 days, I hope it's not too early.

I must say I will not be using this recipe. It has far too little salt to actually cure the fish (and don't use iodised salt, it is terrible for meat). I assume he is using such a small amount as with anymore it is too salty. The reason for this is this recipe uses rock salt. Depending on the type of salt depends on it's ability to remove water from the meat. The best salt to use is Morton's Kosher salt. It is less salty and absorbs liquid perfectly.

When I make gravlax I completely cover the fish with the kosher salt (my quantities are secret though sorry)use more sugar and actually add some ground mace for a fantastic nutty flavour. I usually turn this into Lox though by cold smoking it in alder wood or apple/maple wood.

Look around as this is not the internets best recipe.

I used your sugar/salt ratios and it worked out really well.

I did tweak the flavourings, though: I used fennel tips, dill, lemon zest, coarsely crushed juniper and Hendricks gin.

I thought it was outstanding (the best gravlax that I've had so far), and a big part of that was the texture and the salt/sugar taste.

My only problem is that one side tastes better than the other - and I don't know if it was the 'fennel tip' side, or the 'dill side'. Guess I'll just have to make some more to find out!

I made your gravlax many times and I love it! It's just excellent. I just prepared it, it's wrapped already in foil and I noticed there are still scales on the skin! As I won't eat the skin, I'm not too bothered. But I'm wondering whether it will affect the taste of the gravlax. What do you think: should I still remove the scales, rinse the salmon and start all over again? Or won't it do anything with the taste? The skins are outside, so I hope it's ok... I hope you'll read my message and can send me a reply. Thank you very much! Regards from Holland, Lisa

I use your guidelines but add a tablespoon of brandy which works a treat for our taste-buds! Merry Christmas - I've just been out to get my salmon.