Gravlax

1. Mix the salt, sugar, and black pepper together in a bowl. 2. Lay a large piece of plastic wrap on a flat surface. 3. Sprinkle half of the salt mixture on the plastic wrap. 4. Place the salmon fillet, skin side down, on top of the salt mixture. 5. Cover the salmon with the remaining salt mixture. 6. Place the dill on top of the salmon. 7. Wrap the salmon tightly in plastic wrap. 8. Place a heavy object on top of the salmon (like a cutting board with weights) to press down. 9. Refrigerate for 2-3 days, flipping the salmon and changing the plastic wrap every day. 10. After 2-3 days, unwrap the salmon, scrape off the excess salt and dill, and slice thinly to serve.