Preparation

• Set a small perforated pan, a flat-bottomed colander or strainer basket, or even a cooling rack or a broiler pan in a baking dish or similar container to catch drippings. Line the perforated pan with a large piece of cheesecloth, allowing the edges to drape over the sides of the pan.
• Remove the pin bones from the salmon and put it skin side down in the center of the cheesecloth. Brush the lemon juice and vodka (if using) evenly over the salmon. In a small bowl, mix the salt, dill, sugar, and pepper. Pack this cure mixture on top of the salmon in a thick, even layer. Wrap the edges of the cheesecloth around the salmon to loosely bundle it up.
• Choose another pan that’s roughly the same size as the salmon—a loaf pan, for example—and put it on top of the salmon. Add about 2 lb. of weight to the pan—two 15-oz. food cans work well—to press the salmon and help it exude moisture. Refrigerate for 3 days. Gently brush off and discard the cure.
• To serve, slice very thinly at a sharp angle to make wide slices.

Make Ahead Tips

Well-wrapped gravlax will keep in the refrigerator for about 5 days.