Gravlax with Mustard Sauce

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This is the fastest gravlax ever. I found that it pleases everyone I know, and is the recipe that I've shared the most. After all, how great is a recipe that quadruples your investment on the fish? One time I did not have the pepper corns so I used while pepper, and it worked just as well. Thank you Ina!

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As one of the reviewers pointed out below, the recipe has a different amount of salt and sugar used to cure the salmon that was used/said in the episode. (recipe is 1/4 cup each, episode is 1/2 cup each. All of you who made the dish, which did you use?

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As usual Ina strikes again! This was so easy too make and incredibly delicious. It will undoubtedly be a staple for any party or just for us.

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I watched the show and then used the recipe from the Food Network website. I followed every step without exception and couldn't believe how wonderful the salmon tasted and how buttery it felt in my mouth. I was very nervous at trying this at home because I simply fail at preparing fish. I have tried other variations since because I had to know what they would taste like but not one of them compared to this recipe. I hope I can get the courage up to try her tuna recipes. Thanks to Ina Garten, I am collecting a number of superb recipes for my many years of playing in the kitchen.

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This is wonderful. I added a tablespoon of bourbon and not as much sugar. Wow!

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The measurements for the recipe are different than the measurments Ina used on the show. I even went back to my taped show to double - check. They need to have a better check system.

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There must be a typo in the recipe because 3 Tablespoons of sugar is waaay too much. Ina's recipes are usually consistent and very good. Cut the sugar to 1 Tablespoon of sugar and it's probably fine.

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After watching her show I had to try this gravlax recipe. It is very easy to make and the result exceeded my expectations. My husband also loves it. I made Ina's egg tartines and used the gravlax instead of smoked salmon on top. It was wonderful!