1 high-quality salmon fillet, sized for the occasion
Coarse sea salt
Freshly cracked black pepper
Fresh or dried dill
Optional: white pepper, sugar
1. Fillet the salmon (if necessary), but do not remove the skin. Wipe down with paper towels without rinsing.
2. Place one side of the fillet, skin side down, on a dish sprinkled with salt. Place the other fillet, skin side up, on top, and sprinkle with salt. Cover fish tightly with aluminum foil, and store in a cool place for 1-3 days.
3. Scrap off seasoning, and cut into thin slices before serving. Serve cold with fresh dill and lemon slices.