Ingredients:

  • 2 lbs center-cut salmon fillet, skin-on
  • 1/3 cup kosher salt
  • 1/3 cup granulated sugar
  • 1 bunch fresh dill, finely chopped
  • 1 tbsp juniper berries, crushed
  • 1 tbsp cracked black pepper

Instructions:

  1. In a small bowl, combine the kosher salt, sugar, crushed juniper berries, and cracked black pepper. Stir until the mixture is uniform.
  2. Pat the salmon fillet completely dry with paper towels to remove excess surface moisture.
  3. Lay a large piece of plastic wrap on a counter. Rub half of the salt-sugar mixture onto the flesh side of the salmon.
  4. Pack the chopped dill firmly onto the seasoned surface, then sprinkle the remaining cure mixture on top.
  5. Wrap the fillet tightly in plastic wrap, twisting the ends to create a vacuum-like seal.
  6. Place the wrapped fish in a non-reactive baking dish and place heavy weights (such as canned goods) on top.
  7. Refrigerate for 48 hours, flipping the fillet every 24 hours to ensure the brine distributes evenly.
  8. Remove the salmon from the wrap and carve into thin slices.