Instructions

1. In a bowl, combine the salt, sugar, finely chopped dill, black pepper, and lemon zest. This will form your curing mixture.
2. Lay your salmon fillet skin-side down on a large piece of plastic wrap.
3. Evenly distribute the curing mixture over the salmon, ensuring all sides are covered.
4. Wrap the salmon tightly in the plastic wrap and place it in a shallow dish. The dish will catch any liquid that may escape during the curing process.
5. Place a weight (such as a heavy plate or canned goods) on top of the wrapped salmon to press it down. This will help the salmon absorb the curing mixture and develop flavor.
6. Refrigerate the salmon for 24-48 hours. For optimal flavor, flip the salmon over halfway through the curing time.
7. After the curing time has passed, unwrap the salmon and gently scrape off the excess salt and dill mixture. Do not rinse the salmon as it will wash away the flavor.
8. Slice the graavilohi into thin slices and serve with mustard sauce and fresh dill. Thinly sliced rye bread is a traditional accompaniment.