Two fillets of salmon, skin on or off 1/4 cup kosher salt 1/4 cup sugar 2 tsp white pepper 2 tsp yellow mustard seeds, whole Sprigs of fresh dill Mix salt, sugar, pepper, and mustard seeds. Coat meat sides of fillets with mixture. Put dill in-between fillets and wrap them in plastic completely. Put in a dish and place in refrigerator, turning the wrapped fillets over every 12 hours for 48 hours. Try to keep the juice in the plastic wrap. After 48 hours, remove dill and scrape off salt mixture. Slice and eat.