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2-1/2 pounds fresh salmon filet, in two pieces

1/4 cup  kosher salt

1/4 cup granulated sugar

1/2 punch fresh dill




Remove pin bones from the fish with tweezers.


Stir together the salt and sugar.


Spread a piece of plastic wrap inside a flat casserole.  Sprinkle on 1/4 of the salt/sugar mix.  Place one of the filets, skin side down in the pan moving it around enough to thoroughly coat the skin.


Sprinkle 1/3 of the remaining salt mix over the flesh side leaving more on the thicker parts of the meat, less near the tail.  Spread on the dill leaves and stems.  Repeat with the other fillet using 1/2 of the remaining salt/sugar.  Turn this fillet flesh side down on top of the dill bed.  Rub the remaining salt mix into the skin side of the second filet.


Wrap up the salted filets in plastic tightly.  And refrigerate with a 2-5 pound weight for 2-3 days.  Turn the filets over every 12 hours.




Remove the plastic and herb pieces.  Rinse both filets and pat them dry.  Cut into thin slices.  Serve with toast or black bread.


Yield: 8 appetizer servings