1. Start by preparing the ingredients and equipment.   Scale the salmon skin and rinse under cold water.

   
   

2. The center‑cut salmon fillet is usually thick and contains few or no bones. Check anyway and remove any pin bones if needed.

   
   

3. Mix equal parts coarse salt and sugar.

   
   

4. Add the spices and the roughly chopped dill.

   
   

5. Place a few sprigs of dill on the flesh side of the salmon.

   
   

6. Set the fillet flesh‑side down directly onto the salt–sugar mixture, making sure the sides are also in contact.

   
   

7. Wrap tightly with plastic wrap.

   
   

8. Place a second tray on top of the fish and add a weight (cans work perfectly) to keep the fillet pressed into the cure.

   
   

9. Refrigerate for 24 hours.   Ideally, place it on the top of the vegetable drawer where the temperature is cold and stable.

   
   

10. The next day, remove the fillet from the cure, discard the dill sprigs, and rinse quickly under cold water without soaking. Pat dry with paper towels.

    
    

11. Season with pepper and spices to taste. Here: five‑pepper blend and finely chopped dill. At this stage, you can eat it right away or let it air‑dry in the fridge, covered with a clean cloth, for up to one week.

    
    

12. Slice thinly just before serving and enjoy as is with lemon or a lemon–oil marinade. I served mine simply on buttered rye bread with a drop of lemon.

    
    

Inspiration : Chef Simon