Swedish Sugar and Salt-cured Salmon

Pat the salmon fillets dry with paper towels, removing any excess moisture from the skin and flesh.

Combine the coarse salt, sugar, and coarsely crushed white peppercorns in a small bowl, stirring to mix evenly.

Line a shallow dish or baking tray with plastic wrap, allowing excess to hang over the sides for easy wrapping later.

Spread half of the salt-sugar mixture on the plastic wrap in a thin, even layer the size of the salmon fillets.

Place one salmon fillet skin-side down on top of the salt-sugar mixture, then roughly chop the dill and scatter it evenly over the flesh.

Layer the second salmon fillet skin-side up on top of the first, creating a sandwich with the dill between the fillets.

Cover the salmon with the remaining salt-sugar mixture, pressing it gently and evenly onto all exposed surfaces.

Fold the plastic wrap over the salmon to enclose it completely, then refrigerate for at least 48 hours or up to 3 days, pressing down gently once or twice during the first day to help the cure draw out moisture.

Remove the cured salmon from the refrigerator and unwrap it, brushing away the excess salt-sugar mixture with a clean knife or paper towel.

Slice the cured salmon against the grain at a slight angle using a sharp, thin-bladed knife, leaving the skin behind if desired, and serve chilled.