Here's a rather simple recipe for making home made cured salmon (gravlax) which can be vacusealed and presented as gifts during the holiday season.

2x one pound salmon filets, skin-on

3/4 cup kosher salt
3/4 cup light brown sugar
1 tablespoon crushed peppercorns
Zest of one lemon
Zest of one lime
1/2 cup roughly chopped dill with stems included

Blend sugar, salt, pepper and zest together by hand.

Place one salmon filet skin side down on a sheet of plastic wrap.  Top with approximately half of the sugar and salt mixture.  Top sugar and salt mixture with dill.  Top dill with remaining sugar/salt mixture and drizzle with orange liquor such as Patron Citronge.  Place second salmon filet on top of mixture, skin side up.  Wrap filet “sandwich” tightly with plastic wrap and place in a deep sided baking disk.  Place a heavy item such as a brick or canned vegetables on top of salmon package to weigh it down and place the dish in the fridge for approximately 48 hours, flipping the salmon package every 12 hours to redistribute juices.  

After 2 days, remove weight, discard juices that have accumulated in the baking dish and unwrap the salmon.  Rinse salmon gentle under cold water to remove any excess dill and pepper.  Salmon should be sliced on the bias as thinly as possible, discarding the skin, and either served immediately or wrapped and refrigerated for up to three days.