Homemade Gravlax

This was so, so easy. There are plenty of good recipes for cured salmon to be found online, from super simple to more-complex, to building-a-smoker-level complicated (mine is an amalgam of what I found, although I lean towards the more-minimalist preparations). 

Can't be bothered to pull together a nice picture, as I was busy eating after this. 

Decently fresh salmon.
Equal amounts by weight of kosher salt and light brown sugar (4 oz of each was enough for my filet)
A good bit of crushed black pepper
I also added some lightly crushed fennel seeds, but that's optional. I think dill anything else that tastes good in aquavit would also be fine. 

Cover the fish with the cure, wrap in plastic wrap, leaving the ends open for the fluid the salt will pull out to drain. Put the whole thing on a sheet pan, add another pan with some cans on top, and stick in the fridge for 2-3 days.  Rinse, pat dry, slice thin, and enjoy.