Whenever salmon is on sale somewhere, I buy an extra pound for gravlax. This salt-cured salmon is easy to make and tastes like a cross between smoked salmon and sashimi. It's delicious with cream cheese on toasted rye bread (above), but I've also been known to eat it with rice and soy sauce, faux sushi-style.
I consult these two recipes when making gravlax, but my prep only calls for salt and sugar. I rarely bother with alcohol, citrus flavorings, dill, etc.
For 1 pound of salmon fillets, I use 2 tbs. kosher salt and 2 tbs. sugar. Cover the salmon completely with the salt and sugar, wrap it in saran wrap, and place the fish in a dish or a pan. Use something heavy to weigh down the salmon on all sides (I use canned goods), and keep it in the fridge for 48 hours, turning the fillets over every 12 hours. UPDATE: Gravlax tastes even better after being cured for three or four days.
Before serving, rinse the cured fish to wash off the extra salt and liquid, pat it dry with paper towels, and slice thinly.