Here's a simple way to make your own gravlax and not have to pay the high prices.
1 side of salmon 2.5 lbs(skin on is best)
4 oz. Kosher Salt
2 oz. Sugar
1 tsp Crushed WHITE peppercorns
1 tsp Crushed Coriander seeds
Score the skin with your knife
Spread the Curing Mix on the flesh side of the fish, remember to have put more on the thicker parts so it will cure evenly.
Cure in your fridge for 36 hrs.
Wash off the cure mix
Let dry overnight
Marinade in the oil and dill for 2 days in your fridge before slicing.
Now I know finding a whole side of salmon can be hard. This method will work for smaller fillets of salmon as well, just make a little less of the curing mix and your good to go. And please, make sure the fish is fresh, I will not be held responsible for someone trying this on a frozen fillet and having it suck.