My friend came visit us and brought with her a fresh-caught steel head salmon. Just so happened I made some bagels. Gravlax! The thought marched right into my mind. Unfortunately, I didn't have any fresh dill on hand, so I substituted it with the McCormick salt free dill blend. It worked great, and it couldn't be easier!
1 part of granulated cane sugar, 1 part of kosher salt, fresh ground pepper and dill seasoning.
Place salmon in the center of a large piece of plastic wrap, cover salmon with the curing mix. Wrap tightly and place in a air tight container. Place in the refrigerator and let stand overnight. Yummmm!