Hi Dee - I’ve seen it spelled gravlax, gravadlax, and, I believe that the deli companion for bagels, “lox,” is a derivative. It’s actually quite easy to make, but should only be made with the freshest salmon, since it isn’t cooked with heat.

Here is a simple recipe from Rick Stein’s “Taste of the Sea”:

2-1/2 pounds salmon filet (preferably from the middle of the fish, skin on and scaled)
1 large bunch fresh dill
1/2 cup salt, preferably sea salt (though Kosher salt
works well)
6 tablespoons sugar
2 tablespoons white peppercorns, crushed

Place half the fish, skin side down, in a shallow dish. Roughly chop the dill and mix it with the salt, sugar and crushed peppercorns. Cover the salmon with this dry cure and place the other filet on tip, skin side up. Cover the fish with plastic wrap then aluminum foil, and place a plate slightly bigger than the salmon on top. Place a weight on top of the plate to presss the fish down (like a big can of juice). Refrigerate
for 2 days, turning the fish about every 12 hours and spooning over the liquid form the salmon, replacing the weight each time.

Remove the salmon from the brine and slice it paper thin (like you would smoked salmon). You can scrape off the dill coating if you like, but the line of coating of dill on the edge looks nice.

Serve with thinly sliced black or brown bread, alone or with a horseradish and mustard sauce.