- 1/4 pound sea salt
- 1/4 pound sugar
- 1 1/2 tablespoons cracked white peppercorns
- 1 (1 1/2 pound) salmon fillet, skin on
- 1/4 pound chopped dill
In a mixing bowl, combine the salt, sugar, and white pepper. Place the salmon on a wire rack, skin side down. Place a sheet tray under the rack. Pack the salt mixture over the salmon fillet and place heavier amounts of the salt on the thicker part of the fillet and lesser amounts on the tail section. Pack the chopped dill on top of the salt mixture. Let the salmon chill, covered, for 48 hours.