Scandinavian-style cured salmon, or gravlax, is easy to prepare in a day. Salt and sugar draw out the liquid in the fish's flesh, while citrus zest, herbs and spices provide flavor.

The filets are sandwiched around the herb, zest and curing mixture.

After weights are added, the curing mixture starts to liquify and after 6 hours at room temperature, the filets are refrigerated for 24 hours.

The salmon filets are rinsed, dried and sliced thinly on the before serving.