Soviet Russia gravlax is the important part of many holiday tables. Someone bought it, someone made it home.
1 lb salmon with skin
2 tablespoons salt (kosher or sea salt)
1 tablespoons sugar
1 tablespoons freshly-ground black pepper.
Rinse your salmon and remove any bones. In a bowl, mix together your salt, sugar and pepper. Sprinkle or spread it on the non-skin side of the salmon.
Wrap the whole thing in cheesecloth. Place the skin-side-down into a container (to catch the liquid that does come out), like a baking dish. You can weight down the fish with something heavy. Leave the fish in the fridge for day. Slice and serve.