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This technique is suitable for those who like to savor salmon properties without going through any type of cooking. Looks great Japanese style dishes, as a starter or canapes.

To make this recipe you need to:

1 loin of salmon with skin but clean bones and viscera.
1 kilo of salt
300 gr of sugar
25 g of dill
Pepper

Rinse well to tap the back and reviewed in detail if there is any spine. Then, cover the inside (without the skin) with half the dill and pepper (to taste) reserves.

In a high-sided source prepares a mixture of salt and sugar (the ratio is one cup of sugar for every 3 of salt) with the remaining half of dill. It leaves a little of the mixture as a base and place the salmon on top then cover with the rest (as if we were preparing to salt).

On top, place a sheet of film or plastic wrap and weight (eg a carton of milk) is introduced into the refrigerator and let stand for 24 hours, after which he goes around the salmon, cover with salt again weight is placed and allowed to stand for another 24 hours after which it is ready to consume.

You can also wrap and store in freezer.

Tip: smoked salts are left marinated salmon with a hint of smoked salmon perfect.