Steps
Step 1
Prepare the cure: In a bowl, mix the salt, sugar, and black pepper.
Step 2
Layer the salmon: On a large piece of plastic wrap, spread half of the dill. Place the salmon fillet on top, skin side down. Cover the salmon with the remaining dill, then evenly sprinkle the salt-sugar mixture over the top.
Step 3
Wrap tightly: Wrap the salmon fillet tightly in plastic wrap, then place it in a shallow dish to catch any liquid.
Step 4
Refrigerate: Put the wrapped salmon in the fridge. For a milder flavor, leave it for 24 hours. For a stronger, more pronounced taste, leave up to 36 hours. Turn the fillet once halfway through.
Step 5
Rinse & dry: Remove the salmon from the wrap, rinse off the cure under cold water, and pat dry with paper towels.
Step 6
Slice & serve: Slice the salmon thinly at a slight angle. Serve on a platter with blinis, bread, or crackers, along with lemon wedges, crème fraîche, or dill sauce if desired.
