2 lb piece of salmon with skin

     1/4 c rock salt

     1/4 c sugar

     fresh dill, coarsely chopped

Wash and dry salmon.  Place skin-side down on a large piece of plastic wrap.  In a small bowl, combine rock salt and sugar.  Spread evenly over salmon flesh.  Top with dill.  Wrap tightly in plastic, place in a shallow pan, and refrigerate for 24-36 hours.  Slice thinly to serve.