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In a small bowl mix together sugar, salt, and pepper.
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Place plastic wrap on the bottom of a dip dish, place the salmon fillet in the dish skin side down.
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Sprinkle sugar, salt, and pepper mix evenly over the salmon. Cover salmon with chopped dill.
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Wrap salmon tightly with plastic wrap. Place a heavy dish (I used a skillet) on top of wrapped salmon, and place the dish in the fridge.
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Refrigerate for 48 hours.
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Scrape dill and spices off salmon (some spice mixture will remain). Using a knife with long thin blade, thinly slice salmon diagonally at 45-degree angle from the top of fillet toward the skin.