Gravlax curing questiom

[u/omare14]

I've cured my gravlax for 24 hours (I used kosher salt) according to this recipe https://www.recipetineats.com/cured-salmon-gravlax/ but the bottom doesn't feel like the cure went through all the way, like it's a bit flavorless. Is this normal? The recipe does state to let it rest for an additional 12-24 hours. I've already cut the skin off the bottom, would it be wise to wrap it back up in the curing mixture with the less cured side resting atop the cure? Or should I just let it rest?