Marinated Salmon

Preparation

1. Rinse the salmon with cold water and clean it thoroughly by removing the head and the guts.
2. Let the salmon drain in a colander for a few minutes until it releases any excess water.
3. Place a sheet of aluminum foil in a flat dish, ensuring it extends over the sides so it can be easily folded over the contents later.
4. Spread half of the mixture of salt, sugar, and dill at the bottom of the dish, creating an even layer.
5. Place one of the salmon fillets on top of this layer, skin side down.
6. Distribute the other half of the salt, sugar, and dill mixture over the salmon fillet, covering it evenly.
7. Cover it with the other salmon fillet, skin side up.
8. Wrap the entire set with the container's aluminum foil, making sure it is well sealed.
9. Place a considerable weight on top to apply pressure, such as another smaller container. To secure it, you can use a tourniquet with two strings and two small wooden sticks embracing the two containers.
10. Store the set in the refrigerator for 24 hours.
11. Remove the weight and aluminum foil, discard the generated juice, and flip the fish block completely so that the salmon fillet that was underneath is now on top.
12. Cover the setup again with aluminum foil and place the weight back on or tighten the twine as before.
13. Leave the salmon in the fridge for 2 more days (3 days in total), remembering to turn it each day and remove any excess juice.
14. After 3 days have passed, wash the salmon, dry it well with kitchen paper, and remove any bones if present.
15. Slice the salmon into thin slices, starting from the head and moving towards the tail.
16. Place the slices in a bowl and marinate them with the juice of one lemon, a drizzle of olive oil, a bit of ground black pepper, and salt to taste.