Place the salmon in a glass container, or a non-reactive bowl.
Remove the salmon from the fridge, discard the liquid, and rinse the salmon under cold water to rinse any cure left on the salmon. Pat the salmon dry with a towel or paper towel.
After a few hours of the salmon curing, gently flip the container or shake to distribute the liquid. Keep leftover gravlax in an airtight container and refrigerate.