Of course this very Nordic dish may be made more superbly with honey!
2 pounds fresh salmon fillet
3 tablespoons salt
2 tablespoons honey
2 teaspoons dried Thyme
1 teaspoon white pepper corns
Zest of one lemon
Cut fillet in half. Grate the lemon zest. Crush the pepper corns coarsely in a mortar.
Rub the salmon pieces with salt.
Place one half in a baking dish. Sprinkle pepper, lemon zest and thyme on that half. Drizzle honey over the spices.
Place the other half on top, and place thick ends on opposite sides. Put some weight, like a plate, on top, cover and store cold for two days.
Drain accumulated liquid and flip the fillets the next day.
When the gravlax is ready, carefully scrape off the spices and cut in very, very thin slices across the fillet. Enjoy with “gravlaxssås” and maybe a small boiled yellow potato.
If you have a larger fillet, or smaller, adjust spices accordingly. Or did you figure that out by yourself?