Check the salmon fillet for any remaining pin bones and remove them with tweezers.

Pat the salmon dry with paper towels.

In a bowl, combine the salt, sugar, black pepper, and lemon and orange zest (if using).

Place a large piece of plastic wrap on a baking sheet.

Sprinkle half of the chopped dill over the plastic wrap.

Place the salmon fillet, skin-side down, on top of the dill.

Sprinkle the vodka or aquavit over the salmon (if using).

Cover the salmon evenly with the salt-sugar mixture, pressing it into the flesh.

Top the salmon with the remaining dill.

Wrap the salmon tightly with the plastic wrap.

Place a second baking sheet or a large plate on top of the wrapped salmon and weigh it down with something heavy, such as cans or a small skillet.

Refrigerate for 24 to 48 hours, depending on how cured you want the salmon. Flip the salmon every 12 hours, redistributing the curing mixture as needed.

After curing, unwrap the salmon and rinse it under cold water to remove the curing mixture.

Pat the salmon dry with paper towels.

Place the salmon skin-side down on a cutting board.

Using a sharp knife, slice the salmon thinly at an angle, leaving the skin behind.

Serve the gravlax slices with mustard sauce, rye bread, bagels, cream cheese, capers, or your preferred accompaniments.

The curing time can be adjusted based on your preference for the texture and saltiness of the gravlax. A longer curing time will result in a firmer, saltier gravlax.

Ensure the salmon is fresh and of high quality, as it will be consumed raw.

Gravlax can be stored in the refrigerator for up to a week after curing.