- 2-lb boned filet from a salmon
- weighing 10-15 lbs.
- 2 T. coarse sea salt
- 2 tsp. granulated sugar
- 2 tsp. coarsely crushed white
- peppercorns
- ó cup of chopped baby dill
- lemon wedges
Combine salt, sugar, pepper, and dill. Place salmon filet skin-side down in stainless steel or porcelain dish. Spread mixture over filet. Cover with plastic wrap and refrigerate for 24 hours. Scrape off dill-pepper mixture. Place filet on cutting board. Use a very sharp knife and cut filet into thin slices, moving knife blade parallel with cutting board surface. Start from tail end. You may find it useful to have a shallow dish of water in which to dip the knife blade from time to time. Garnish with some dill and lemon wedges. Some people like to have mustard dressing with the salmon.