Just curious, did you end up making the gravlax? I just finished eating my last batch this morning. I still have vast amounts of Chinook from this fall in my basement freezer, so I tend to make a batch once a week or so.
Given that my wife has an utter abhorrence for dill, I use thinly sliced, confitted lemons instead. I lay them in a checkerboard pattern across the fillet before peppering and packing in the sugar/salt mix.
In the land of the blind... I am king