Curing salmon couldn't be easier! I used wild sockeye salmon, salt, sugar, dill, black pepper and grapefruit infused gin. The gin can be replace with vodka or aquavit, or omitted, but it does add a citrusy, piney depth to the fish flavor.
This is a great food preservation 101 post on curing salmon in salt to create glorious Gravlax. Pirate Jeni shares the process, the history of gravlax, & instructions to make your own aquavit (a Scandinavian flavored spirit caraway/lemon/dill).