Traditionally this recipe was made in the summertime as lots of fresh dill is required. I have adapted the recipe for folks on the GAPS or SCD diets or anyone who is boycotting sugar. Be sure to use course salt as fine salt will make it too salty.
Step 1: Ingredients
1 3-pound side of salmon
2/3 c salt
1/4 c honey
1 t black peppercorns, crushed
2 large bunches of dill
Step 2: Prepare Honey Cure
Trim up your side of salmon, remove bones if necessary.
Cut into two pieces if it is big enough. Rinse under cold water and pat dry.
Mix together the salt, honey, and peppercorns. Rub part of this into the fish.
Step 3: Prepare Salmon
Place a thick layer of dill sprigs in the bottom of a pan.
Set one piece of salmon, skin side down, on about half of the dill.
Add more seasoning and more dill. Place the other salmon on with skin up.
Rub the rest of the seasoning in and cover with any remaining dill.
Step 4: Marinade 24 Hours
Set a board on top of the salmon to weigh it down, or use a zip-lock bag filled with water. Chill 16 to 24 hours.