Serves 8-12 as an appetizer
2 identical center cut salmon fillets with the skin (2 Lb total)
1 Tbsp black pepper corns
1/4 cup kosher salt or finely ground sea salt
2 Tbsp sugar
1 Tbsp cognac, whiskey, or some other booze (optional)
1/4 cup coarsely chopped dill
- Remove any pin bones from salmon with needle nose pliers or tweezers.
- Put pepper corns into a small ziploc bag and crush by rolling them with a wine bottle or pressing on them with a heavy skillet.
- In a small bowl, combine salt, sugar, and crushed pepper corns.
- Rub both sides of salmon fillets heavily with about half of the salt and sugar mixture. Sprinkle the remaining salt and sugar onto the flesh side of fillets. Sprinkle with cognac. Spread dill evenly over one fillet. Place the second fillet on top of the first one so that the flesh side of fillets is together, and the skin is outside. You should end up with a salmon dill sandwich. Place it in a large freezer ziploc bag. Get as much air out as possible, and lock the bag.
- Put the bag with salmon in a pyrex or other shallow baking dish, place a cutting board, and then a heavy weight (5-8 Lb) on top of salmon. I use an old brick wrapped in foil or a cast iron pan.
- Refrigerate for 2 days turning the bag with salmon over onto the other side every 12 hours.
- After 2 days, get the salmon out of the bag, scrape off some of the dill and pepper corns, and dry fillets with paper towels. Once cured, the salmon will stay in the fridge for a week tightly wrapped in plastic. Can also be frozen for a few months. Defrost in the fridge for 24 hours before serving. To serve, slice very thinly at a 45 degree angle scraping each slice off the skin.