Gravlax is a Nordic dish made from raw salmon cured in salt, sugar, and dill. It's not cooked with heat. Instead, the cure draws moisture out of the fish, preserving it and giving it a firm texture and delicate flavor.

The name itself tells a story about its origins. It comes from the Scandinavian words gräva (to dig) and lax (salmon).

Centuries ago, fishermen in the Middle Ages needed a way to preserve their catch. They would salt the salmon, wrap it in birch bark, and bury it in the sand above the high-tide line. The cool ground and the salt would cause the fish to ferment slightly as it cured. This process preserved the fish for months.

Today, the fermentation part is gone. We use refrigerators to keep the fish cold and fresh during the curing process. But the name, and the tradition, remains. Gravlax is a staple of the smörgåsbord, a type of Scandinavian buffet, and a common feature at holiday gatherings and celebrations like Christmas and Midsummer.

People often confuse gravlax with lox, but they are distinct preparations of salmon. Both are cured and served thinly sliced, often on bagels or rye bread, but their creation process is different.

The main difference comes down to the cure and the use of smoke. Gravlax relies on its dry salt-sugar-dill cure for its signature flavor. Lox, on the other hand, is typically cured in a salty brine and is often, but not always, cold-smoked.

Understanding this history and these key differences is the first step to mastering the art of cured salmon. Each style has its own unique taste and texture.