DirectionsCut fresh salmon in half lengthwise and remove bones.
Place one-half in shallow dish.
Sprinkle with dill.
Combine salt, sugar and pepper.
Sprinkle on fish evenly.
Place other half on top, skin side up.
Cover with foil, set a plate on top of foil and weight on top of the plate (food cans are good weights).
Refrigerate 2 to 3 days.
To Serve: Scrape dill and seasonings away.
Slice salmon thinly on diagonal.
Serve with crackers or rye bread