Mix salt, sugar, dill and crushed peppercorns together in a bowl.
On a clean surface, place two large sections of plastic wrap, one over the other forming a cross.
Sprinkle close to half of your cure in the center of the plastic wrap where you will place your salmon. Make sure it is enough to cover the whole bottom of the salmon.
Place your salmon on the cure then evenly cover it with your remaining cure.
Tightly and carefully wrap the plastic wrap around the salmon.
Place the salmon in a pan, place something flat on it then weigh it down (see note above).
Place in the fridge and let cure for 24 to 48 hours depending on your preference (see note above).
When cured to your likeness, remove it from fridge, rinse of all the cure and pat it dry.
Place on clean surface and with a sharp knife, slice it in thin slices, leaving the skin behind. Serve as desired and enjoy!
