Ingredients
- 2 lbs salmon fillet with skin on
- 2 tablespoons sugar
- 1 bunch Dillweed, coursely chopped
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
Make it step by step
- Clean and pat dry the fillet of salmon. Mix the dry ingredients together. Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt/sugar mixture; turn the piece over and rub the flesh with the rest of the mix.
- Sprinkle lavishly with dill. Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board. Refrigerate for at least 12 hours or up to three days.
- To serve, slice thinly on the diagonal and arrange on rye or dark brown bread.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Barnaby Dorfman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.