- Servings: 10
- 2 (1 1/2 to 2 pound) center-cut salmon fillets, boneless and skin on
- 3 tablespoons coarse sea salt
- 3 tablespoons sugar
- 1 tablespoon crushed white peppercorns
- 1 large bunch fresh dill, (about 5 ounces)
- Pumpernickel bread, for serving
- Cucumber slices, for serving
- Hard-cooked eggs, for serving
- Salmon roe, for serving
- Sour cream, for serving
Place salmon on a parchment paper-lined work surface. Remove any remaining bones. Wipe salmon with a damp cloth, being careful not to tear fish.
In a medium bowl, combine salt, sugar, and peppercorns. Select a shallow dish big enough to hold one fillet; place one-third of the dill in the bottom. Place 1 salmon fillet, skin-side down, on top of dill. Rub one-third of the salt mixture into flesh of fish, and top with half of remaining dill. Rub half of remaining salt mixture into flesh of the second half of salmon, and place, flesh-side down, on top of dill. Rub remaining salt mixture into skin, and top with remaining dill.
Wrap dish tightly in plastic wrap. Place a small board or baking dish on top, and weight it down. Refrigerate for at least 36 hours and up to 48 hours.
Scrape off seasonings; discard. Slice salmon on the bias, and serve garnished with pumpernickel bread, cucumber slices, hard-boiled eggs, salmon roe, and sour cream.