Preparation

Prep Time: 15min

1. Combine ingredients and rub together well to bruise the lemon and dill.
2. Pack mixture onto both sides of the salmon. If using a single large fillet, cut in half and stack cure packed halves from head to tail.
3. Wrap tightly in plastic and place in a pan in the refrigerator. Cover with a board and top with a heavy weight such as 1-2 large cans or a brick. Cure for 24-36 hours refrigerated, turning once.
4. Wash off seasonings and carefully slice deli style (thin and on a bias) with a long, sharp knife, leaving the skin behind.
5. Serve. Be sure to use in one week’s time.