Homemade Lox (Gravlax)

Pat the salmon fillet dry with paper towels and place it on a shallow dish.

Combine the brown sugar and kosher salt in a bowl, then spread the mixture evenly over the entire surface of the salmon.

Cover the salmon with the chopped dill, ensuring an even layer.

Drizzle the brandy or whisky over the salmon and dill layer.

Cover the dish tightly with plastic wrap (cellophane) and place a weight on top of the salmon to keep it pressed.

Refrigerate for three days, turning the salmon over each day and drizzling any liquid that accumulates back over the fish.

After three days, scrape off the dill and sugar‑salt mixture, then rinse the salmon under cold water to remove excess cure.

Dry the salmon thoroughly with paper towels and slice it thinly using a sharp, straight‑edge knife.

Serve the lox with mustard‑dill sauce on bagels, rye bread, or as desired.