Everybody knows it. Everybody loves it. Everybody can make their own. Nordic's Gravlax is made the traditional way, and is perfectly balanced. Don't forget to get the Royal Mustard Sauce to go with.
If you are the kind of person who buys a whole side of salmon... think of it three ways, cut out steaks from top/center part, cut a piece of lower part toward tail and prep for gravlax (skin on), cut the rest in to soup pieces. Freeze, and you have meals on the go for every occasion.
