This is my version of the basic recipe for gravlax, which is a traditional cured salmon from Scandinavia. Easy to do, and less expensive than store bought, it also tastes better. Once you have this down, you can start playing with other flavorings, like adding thyme or mint. The fattier the salmon, the better for gravlax, by the way. Remember, don’t eat salmon raw. It should always be cured, smoked, frozen, or cooked to avoid possible parasite problems.