In a small bowl, mix sugar, salt, and peppercorns.
2
Rub your fingers over flesh side of salmon to locate any bones; pull them out and discard. Rinse salmon and pat dry. Lay, skin-side down, in an 8- or 9-inch pie pan. Sprinkle evenly with sugar-salt mixture and top evenly with dill. Cover pan airtight with plastic wrap.
3
Nest another pie pan of the same size on fish and set 2- to 3-pound weights (such as unopened cans of food) in it. Chill 2 days; every 12 hours, uncover, baste salmon with juices, rewrap, and replace weights.
4
Unwrap salmon, discard dill, and scrape off sugar-salt mixture. Lay salmon, skin down, on a board; cut into thin diagonal slices and release fish from skin. Discard skin.
Comments: Buy salmon that has been frozen, or freeze fresh salmon for at least 72 hours at -4 degrees or lower to destroy any parasites, then thaw to use.
