Don't confuse gravlax with smoked salmon. Gravlax is cured in the refrigerator with a rub of salt, sugar, and dill. The result is a moist, mild and delicious treat. Smoked salmon is cured similarly to gravlax and then cold smoked to add a light, smokey flavor. Aside from the light smokey flavor of the smoked salmon, the biggest difference between the two is that I (and you) can easily make gravlax at home with no smoking required. Once covered in the salt, sugar, dill mixture, the salmon is wrapped in plastic wrap, weighted, and refrigerated for 1-3 days. I like a richer flavor so I let the fish cure for 3 days. The recipe I used came from Julia Turshen's cookbook "Small Victories". I love this book and so will you.