it isn't really raw after salting ,sort of chemically cooked ,like scallop in lemon juice , unheated but still cooked, use the atlantic if it is on sale -" alaska wild " doesn't tell you the species . Alaska has the same salmon as in BC -we get pink, sockeye ,coho ,spring, chum. Atlantic is very like spring, not as good for gravlax as coho or sockeye,be sure to use fresh dill and I find it useful to wrap a couple bricks in tinfoil to apply weight after wrapping in cling wrap.
The U.S. Food and Drug Administration recommends using fish frozen commercially for 7 days at -10°F or 15 hours at -31°F for raw fish dishes.
Dry salting fish/curing in a salt brine, for 5-7 days before pickling, will kill of nematodes and tapeworms. Also, some home freezers don't get cold enough, like a commercial freezer would, to kill things off sufficiently. . .