Ambiguities in Gravlax recipe
When making gravlax, both the ratio between salt and sugar and the amount of dill or other herbs is more or less a matter of taste. Personally, I am not a big fan of dill and find that its strong, distinct flavour does not necessarily match gravlax very well.

I use the same amount of salt and sugar (which is common in Norway), and enough to cover the fish fillets. Cover the bottom of a pan or dish with salt/sugar, lay the fish fillet on top of it, sprinkle a generous amount of salt/sugar on the fish and repeat if you have more than one fillet. Don't be afraid to use too much salt or sugar, the fish will only absorb the right amount anyway.

What makes it important in your recipe to use kosher salt (and not any other type of salt)?