Step 1
Toast coriander and fennel seeds, then grind with peppercorns until fine using either a mortar and pestle or a spice grinder.
Step 2
In a large bowl, combine salt, Golden Sugar, and ground spices.
Step 3
Pat salmon dry on both sides with paper towels. Turn salmon skin side up and press ½ of the salt mixture on top.
Step 4
On a medium rimmed baking sheet, lay out a large piece of plastic wrap, about twice the size of your salmon. Place half of the dill in the center of the plastic wrap, then add salmon, skin-side down. Pour remaining salt mixture on top of salmon, pressing down to cover fish entirely. Place remaining dill on top of salmon, then wrap fish with plastic wrap to seal on all sides. Add a second layer of plastic wrap, as the liquid will be drawn out from the fish as it cures in the fridge. Turn fish so it is skin side up, then place the baking sheet in the refrigerator.
Step 5
Place a large heavy skillet or book (highly recommend wrapping this so it doesn’t get wet!) on top of salmon. Leave in refrigerator for 36-48 hours, turning the salmon over once halfway through.
Step 6
When ready, open plastic wrap and discard dill and excess salt rub, wiping salmon down with a dry paper towel. Serve immediately or place in an airtight container and serve within 1 week.
Step 7
To serve: thinly slice salmon into paper thin strips. Serve on toasted pumpernickel or rye with a smear of softened cream cheese, fresh dill, and drained capers.
