| 1 |
Scale and fillet salmon. Cut in half lengthwise. Set aside. |
| 2 |
Mix together salt, sugar, pepper, dill, and liquid smoke. |
| 3 |
Lay one salmon fillet (skin side down) in a glass dish. Spread seasonings over fillet. Place the second fillet (skin side up) over the other fillet so it now looks like a salmon sandwich with the mixture in the middle. |
| 4 |
Tightly cover the dish with plastic wrap and then place a 5-pound bag of flour on top as a weight. |
| 5 |
Place in refrigerator and let salmon marinate for 4 days. Each day turn the fillets over and drain off any liquid that accumulates. |
| 6 |
After the 4 days, remove from refrigerator, rinse off the seasoning mixture, and pat dry with paper towels. |
| 7 |
Place the salmon skin side down on a cutting board. Slice the salmon at an angle, leaving the skin. |
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