Pat the salmon fillet dry thoroughly with paper towels. Ensure it is completely dry.

In a small bowl, combine the kosher salt, granulated sugar, and crushed black peppercorns. If using, add the vodka or aquavit to moisten the mix.

Spread half of the chopped fresh dill evenly over a large piece of plastic wrap, slightly larger than your salmon fillet, on a flat surface.

Place the salmon fillet, skin-side down, on top of the dill on the plastic wrap.

Evenly spread the salt and sugar mixture over the flesh side of the salmon, ensuring it is fully covered from edge to edge.

Top the salmon with the remaining fresh dill, pressing it gently onto the curing mixture.

Wrap the salmon tightly in several layers of plastic wrap, ensuring no air can get in or out. The tighter, the better.

Place the wrapped salmon in a shallow dish or baking pan to catch any liquid that may escape during curing.

Place a weighted object (like another pan with heavy cans, or a few bricks) on top of the salmon to press it.

Refrigerate for 48 to 72 hours. During this time, flip the salmon every 12-24 hours to ensure even curing and redistribute the liquid. The fish will become firmer and release a significant amount of liquid.

After curing, unwrap the salmon. Rinse it thoroughly under cold running water to remove all curing mixture and dill. Pat it completely dry with paper towels.

To serve, slice the gravlax very thinly on a bias, starting from the tail end, away from the skin. Discard the skin before or after slicing.

Serve immediately or store in the refrigerator for up to 5 days, tightly wrapped in fresh plastic wrap.