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.