Gravlax is the alternate spelling of gravadlax — the Scandinavian cured salmon prepared by burying fillets in salt, sugar, pepper, and dill. The shorter form is common in English-language menus and recipes, while gravadlax preserves the older Scandinavian spelling. Whichever spelling is used, the product is identical: salmon cured without heat or smoke for one to three days under weight, sliced thin, and served as an appetiser with mustard-dill sauce. The dual spelling reflects the dish’s journey from Nordic tradition to international fashion — chefs and food writers adopted whichever form they encountered first. Purists may debate the letters, but the cure, the dill, and the silky result are what matter.