I have prepared lox and gravlax in the past. In both instances, I have brined and lightly smoked the salmon; in the case of gravlax, I have then put finely snipped fresh dill on the flesh side of the salmon, put a bit of olive oil on the dill and pressed it into the fish and left it to age for several days in the refrigerator.
These techniques never seem to give me a product similar to those I have tried in restaurants and at commercial outlets.
It seems that I am doing something wrong, especially with the gravlax, which never seems to achieve the fine texture and flavor of the gravlax I can purchase.
I use about 3 tablespoons/50 ml of salt and about half as much sugar per pound/450 grammes for a dry brine, which is then put in the refrigerator for a day, before smoking.
Has anyone made this? Why isn't it coming out correctly?