In a baking dish just large enough to hold salmon, arrange 1 salmon fillet, skin side down. In a bowl, combine the salt, sugar, and pepper. Scatter evenly over fillet. Scatter dill evenly over salmon. Sprinkle Tequila over salmon, if desired. Top with the other half of the salmon, skin side up. Cover with plastic wrap and weight with a plate and brick or heavy cans. Chill for 48 hours. Scrape away dill and seasonings and pat dry with paper towels. Slice thinly and serve on dark bread.
Recipe courtesy of Gourmet Magazine