1. Lay one salmon fillet, skin-side down, in a large serving dish lined with cling film.
2. Make the cure. Put the dill, sugar, salt and a generous amount of black pepper in a large bowl and stir together.
3. Pat the mixture over the salmon. Top with the second fillet.
4. Cover the salmon with cling film, then weigh down with tins. Cover with cling film to hold in place. A briny liquid will run out – discard the liquid.
5. Chill in the fridge for 3 days. Turn the salmon twice a day so that it evenly cures.
6. To serve, remove top fillet and wipe off excess salt mixture. Lay skin-side down on a board. Using a long, sharp knife thinly slice at an angle.
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Pro chef's knife, Pro filleting knife Zwilling J.A. Henckels. White China large handled roasting dish, Sophie Conran. Classic glass bowl (2 litres), Pyrex. Blue-sided chopping board, chef’s own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
