Gravlax, lox, smoked salmon…what’s the difference? All three are “cured” (preserved), but lox is plain, smoked salmon is smoked and gravlax has spices. But they can all be prepared days before break-fast, plus gravlax is actually pretty easy to make! All you need is a boneless salmon fillet, a ton of salt, some spices and a little citrus. A lot of the recipes we found also call for sugar, gin (or another alcohol) and dill—but some are a little more unique. Read on for 10 recipes you can try at home ahead of Yom Kippur.

Citrus-and-Dill Gravlax

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(Photo: Bon Appétit)

“Set it and forget it!” After three days left alone in the refrigerator, lemon and grapefruit zest transform a piece of raw salmon into delectable gravlax.

Mexican-Style Gravlax with Cilantro and Tequila

Mexican Style Gravlax_Mexican Style_Pati Jinich
(Photo: Pati Jinich)

While tequila and lime juice are standard for a classic gravlax recipe, dried chiles and cumin in this variation really spice things up.

Beet Cured Salmon

Beet-Cured-Salmon-13-of-13_Waves in the Kitchen
(Photo: Waves in the Kitchen)

With pink peppercorns, mustard seeds, fennel seeds, coriander seeds and ginger, this colorful gravlax is both flavorful and pretty.

Chamomile Gravlax

chamomile-gravlax-with-potato-waldorf-salad_84-web-1_Clean Eating Mag
(Photo: Clean Eating Mag)

Empty some of your chamomile tea bags and press the tea onto a salmon fillet with some salt, pepper and lemon and lime zest. (This recipe also includes a fingerling potato salad accompaniment.)

Blueberry Lox

blueberry+lox-1_my name is yeh
(Photo: my name is yeh)

Inspired by a similar dish she ate on a trip to Alaska, Molly Yeh shares a recipe for blueberry (yes, blueberry!) lox, complete with liquid smoke and cilantro.

Sriracha Lime Gravlax

Sriracha-Lime-Cured-Salmon-5_Perrys Plate
(Photo: Perry’s Plate)

Simple ingredients yield a delicious flavor, perfect for having on pretty much everything, not just bagels.

Bourbon and Beet Cured Lox

(Photo: What Jew Wanna Eat)

Bourbon, fennel, beets, slam dunk.

Pastrami-Spiced Gravlax

(Photo: Ellie Miller)

This dish is a bit of a process, but worth it. After two days of initial curing, the gravlax is covered in a molasses glaze of spices (cayenne, caraway seeds, coriander seeds, paprika and pepper), then refrigerated for 12 more hours. The result is a pastrami-flavored protein even pescatarians can enjoy.

Citrus Trout Gravlax

Citrus Trout Gravlax_Melinda Strauss
(Photo: Melinda Strauss)

Can’t find salmon? Try your hand with trout!

The Original JewishBoston Recipe for Homemade Gravlax

gravlax2_large_Mari Levine
(Photo: Mari Levine)

A popular JewishBoston recipe, this gravlax is made from white and brown sugars, dill and lemon juice.