1 1/2 - 2 lbs wild salmon
1 cup kosher salt
1 cup sugar
1/2 bunch of fresh dill
Rinse salmon and remove pin bones the same direction they face with a tweezer.
Cut salmon into two equal pieces.
Mix the salt and sugar in a bowl. On a plate or in a shallow dish, pile half of the mixture onto each half of the salmon. It will seem like there is extra mixture, but just pile it on. The salmon will absorb the mixture during the curing process. Next, place the dill on top. Sandwich the two pieces of fish together and wrap tightly with plastic wrap.
Place the fish into a gallon-sized ziploc bag and push out all of the air. Now place in a shallow dish.
Refrigerate, with weights on top, which is crucial.
The salmon will take 2-3 days to cure. At the end of each day, drain any liquid that has been extracted from the salmon and flip the salmon over, so that both sides are evenly weighed down. You can begin tasting it after 2 days. When it is cured to the desired taste, remove fish from plastic and rinse well.
To eat, slice thin on a bias, leaving the skin behind.