1. Dress the salmon then fillet. (Skin on)
  2. Combine the remaining ingredients in a bowl.
  3. Cover each fillet with the salt mixture. Arrange one top of the other, and loosely cover with plastic wrap.
  4. Weigh down the fillets with a hotel pan with cans on top.
  5. Chill for 2 days.
  6. Rinse off the salt and pat dry with a clean towel.
Plate and serve.
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Servings:  2 fillets
Prep Time: 
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Related Categories:   Fish Recipes,  


Salmon, whole 4 kilos Salt 350g Sugar 500g Fresh dill 50g Lemon juice 60ml Brandy 45ml

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