Put this on a toasted bagel with, cream cheese, sliced tomato, pickled onions & capers for an amazing sandwich. Much thanks to the Jewish community for creating this thing.
Mix the salt, sugar, dill & pepper in a medium size freezer bag.
Place the salmon in the bag & gently coat it with the dry mixture.
Sandwich the salmon (skin side down) between to plates & set a heavy object (like a bowl of water) on top of the plates.
After this time has passed, remove the salmon from the refrigerator & carefully drain off the liquid.
Put it back in the fridge for another day & repeat the process.
You can eat it after two days, but I like to go for three. You can do it up to five, but I can't let it go that long.
To serve; slice thinly with the grain & at an angle to get bigger pieces.
You can eat the skin, but I like to leave it off when I'm slicing.