Well after a 72 hours in the fridge I gotta say I love the texture that this recipe brings to the gravlax. I may have used a little bit too much lime zest in my first attempt and next time I will only use the smoked sea salt (it brought a little flavor but the lime overpowered it). No problems with using the rainbow trout and the salmon wrapped together, it just gives me a option of having both at the same time. Thanks for the recipe JS.

I just recently made this recipe, and in my experience, I found it absolutely horrible. It was waaaay too sugary, not at all like the cured salmon that I'm used to. That was after 48hrs. I scraped everything off and coated it in equal parts salt and sugar, and am going to leave it in for 24 more hours to see if that fixes the flavor. Next time I think I'm going to try and find a smokey salt and just use it with equal parts sugar. I just feel that adding more sugar than salt completely messed up the taste for me. I appreciate the recipe as it's put me on the right track, but I'm going to tweak it a little for my own personal flavor. Does yours come out super sweet? Just curious.

I tried your Gravlax Recipe on 1.8 lb
of salmon with 1 Tbs. salt and 3 Tbs. of
sugar. I used lime zest.
Marinated for 36 hours. Next time, will
increase the time to 48 hours.
Very pleased with the results.

The problem with is when I came to try it after 48 hours, I had to try a bit more to see it really was ok, then a bit more and a bit more.

I did it with a really small fillet without its skin and it was so easy to work out a curing ratio. I didnt use lime as I didn't have on hanging about, but will try it next time with the zest of a lime.

I will be making this on a regular basis. It's great!

Thanks for the recipe and directions. I am getting ready to cure about 2 lbs of salmon, so as I was re-reading the instructions, I have one question/suggestion.
Rather than distributing the dill on both halves and then having to remove it, why wouldn't you just put it on one half, layered as you direct - dill, lime, dill, and skip having to remove it?

Hi,
This is the recipe!
I've tried recipes with equal salt:sugar and ended up with dry, hard, salty gravadlax. I now understand why. This recipe resulted in soft succulent gravadlax that tasted just great. I added zested lime skin and it added a great extra dimension to the flavour.
I no longer bother to make a fish "sandwich". I use one piece of fish with the curing mixture on top and wrap tightly with clingfilm. I turn it over every 12 hours. This method is so easy, you make a small piece whenever you want to.
Congratulations and many thanks.
Alan

This recipe looks awesome (different than I've in the past) Just made my first batch this afternoon. Looking forward the results in a couple of days