Mix salt, sugar and dill together in a bowl.

Sprinkle half of the salt mixture in the bottom of a glass baking pan or plastic rectangular container. The container should be the full length of the fillet.

Place fillets skin-side up in the container and press down.

Completely cover the fillets with the remaining salt mixture.

Wrap or cover container tightly and let cure in the refrigerator for at least 24 hours, up to 48 hours.

Remove fillets from brine and rinse well in cold water.

Dry fillets completely and store in fridge wrapped in cling wrap until ready to serve. The salmon may also be frozen at this time.

When ready to serve, use a sharp knife to slice the fillet thinly, working from the large end and slicing forward.

Can be served with sour cream or cream cheese, capers, thin sliced sweet onion, on thin-sliced toasted bread.