Preparation for salmon Gravlax

Everything is ready in this jar, for a mouth-watering salmon gravlax.

Spread half of the content of the jar on a large dish, and place the salmon on it, skin side down.

Cover the fish with the rest of the preparation. You can cover it with another dish in which you put a weight to press down gently. Leave it 24 to 48 hours in the fridge according to taste (from less salted to more salted). Take out the salmon, wipe it and all you have to do now is cut it in cubes or slices.