2-3 pounds Atlantis salmon center cut 1 or two matching pieces
1/2 cup salt (kosher)
2/3 cup brown sugar
2 Tbsp. dry dill
1 Tbsp. pepper
1 Tbsp. Vodka (optional)
1/4 cup minced fresh dill
Mix sugar, salt, pepper , and dill, coat fillet.
Place in between two nested pans with weight. Refrigerate 24 hours.
Drain liquid, sprinkle with fresh dill, and pour vodka over return to nested pans with weight. Refrigerate 24-48 more hours. Serve thinly sliced on rye bread with mustard.