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.
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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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
