"The best way to fillet the fish is in the store. The ideal is a nice middle piece of around 600 to 800 grams, cut in two equal halves; big enough that it stays juicy and small enough that everything fits in a baking dish and in the refrigerator. Wash the salmon briefly in cold water and pat dry, rub your finger over the fillets and remove any bones that have got stuck with tweezers.
Now mix 3 tablespoons of sea salt and 3 tablespoons of (raw) sugar with 1.5 tablespoons of ground black pepper. Spread the zest of 2 organic limes or an untreated lemon on the fillets, then cover the fish with the salt and sugar mixture and layer a large bunch of freshly chopped dill on top. Fold the fillets up, wrap tightly in cling film, put them in a (not too) flat shape, weigh them down with a stone, thick wooden board or something similar and let them mature in the refrigerator for about 48 hours.
Turn the fillets over and pour off the liquid. The maturing time (and amount of marinade) varies depending on the thickness of the fillet, and also depends on how raw or spicy you like the fish. Most people carefully scrape off the remnants of the stain before slicing the salmon off the skin. The fish turned out good if you don't need a mustard sauce. Just a few slices on mild sourdough bread with a little cream horseradish, a dash of lemon, a little avocado and a cucumber salad are a great meal. "
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