3 - 3 1/2 lb. fresh salmon, center cut, cleaned and scaled
1 lg. bunch fresh dill weed
1/4 c. coarse (kosher) salt
1/4 c. sugar
2 tbsp. white pepper (or less, to taste)

Cut salmon in half lengthwise; remove backbone and small bones. Place half the fish, skin side down, on the shiny side of a large strip of heavy-duty aluminum foil. Place dill on fish. In a separate bowl, combine seasonings; sprinkle evenly over fish. Top with other half of fish, skin side up. Cover all with foil strip, sealing sides and top. Put on platter slightly larger than fish package. Place small cookie sheet on top. Pile on 4 or 5 large food cans, evenly distributed for weight. Refrigerate at last 48 hours or up to 3 days. Turn the fish over every 12 hours to baste with accumulating liquid, replacing weights each time. Then remove salmon from foil, scrape away the dill and pat dry with paper towels. Place both fish halves, skin side down, on a carving board and slice thinly on the diagonal, detaching each slice from the skin. Serve as an appetizer, or as an entree with mustard sauce and lemon.