Makes about 3 pounds
One 3-pound wild California salmon fillet
2 cups sugar
1 1/2 cups kosher salt
2 tablespoons coarsely cracked white peppercorns
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons cognac
1 cup chopped fresh dill
Using fish tweezers or needle nose pliers, remove the pin bones from the salmon. Trim off the thin flap of meat near the belly.
In a medium bowl, mix together the sugar, salt and white pepper; set aside. In a small bowl, combine lemon juice, oil and cognac; set aside.
Cut a piece of cheesecloth as long as the filet and three times as wide. Rinse the cheesecloth to remove any loose threads and cloth particles, squeezing it dry. Spread the cheesecloth in a nonreactive pan large enough to hold the salmon. Place the fillet on the cheesecloth, skin side down. Generously brush the filet with the lemon juice mixture. Evenly distribute the chopped dill over the fish, then top with the sugar mixture. Fold the cheesecloth over the salmon, tucking the edges under. Place another pan large enough to fit the salmon on top, directly on the cheesecloth. Weigh the top pan down with about 10 pounds of canned goods or bottled liquids. Refrigerate this whole set up for about 3 days, until the fish is firm and slightly opaque.
To serve, brush off the curing mixture and slice thinly.